St. Patrick’s Day is just around the corner and what better way to celebrate than with an Irish cheese plate? We have put together a selection of some of our favorites and Eric, our beer buyer, has given us a list of fantastic beers to pair with them.
‘Tis the season… to drink pink, of course! Everyone and anyone who knows me, knows that once spring has sprung and things are starting to blossom and turn green, all I’m thinking is pink. I wait all year for this season to arrive and look forward to the array of rose-colored bottles that appears on the table at our Cambridge location. So, when a fellow monger asked me to write a little something about rosé for the Formaggio Kitchen blog, I figured it was the perfect excuse to revisit some old favorites while trying some new pinks too!
Washed-rind cheese are one of my favorite categories of cheese. Yes, they can really be very stinky, but it is that bacteria that also develops what I think are some of the most delicious rinds (and cheeses) out there.
Do you eat the rind? This is one of the most common questions that I get when I work on the cheese counter. My answer: yes, usually I do. Pretty much all cheese rinds are easily digestible. The primary exceptions are cloth-bound rinds and wax rinds. After that, it’s pretty much personal preference.