What’s the deal with using raw, thermized, or pasteurized milk for cheesemaking? All cheesemaking starts with milk, most commonly from cows, goats, and sheep. Healthy, grass-fed animals of any breed are most likely to produce equally healthy milk that creates the most delicious, flavor-packed cheeses. Early in the cheesemaking process, the cheesemaker decides whether to work with Continue Reading »
Happy Raw Milk Appreciation Day! (#Oldways #CheeseofChoice) While we love any and all well-made cheeses, there is a special place in our hearts for cheesemakers who opt to use raw milk in their production. It can be a challenge as there are many good reasons to choose pasteurization, but in our experience, it is the Continue Reading »
Tricia Smith and husband Michael Holland began raising goats in 2001, with the hopes of starting a certified dairy. By 2005, they founded Carlisle Farmstead Cheese in Carlisle, MA and Smith began crafting her recipes in her newly approved creamery as Holland helped build the herd and the farm. They quickly outgrew their first creamery Continue Reading »
2015 was a tough year in many ways, but our favorite products helped keep us going. The year started off with snow – and lots of it. We all felt some weird sense of schadenfreude when we surpassed the previous record of 108 inches of snowfall in a winter – like we deserved at least that recognition for dealing with mountains Continue Reading »
With 2015 firmly in the rearview mirror and a new year stretching ahead, many people are making ambitious resolutions to get healthy and slim down. If your friends are anything like mine, you probably know more than a few people who are embarking on diets and cleanses this month, many of which forbid the consumption Continue Reading »
This year we celebrate Thanksgiving with a hand-selected round up of Vermont cheeses, showcasing our region’s tradition of beautiful cheesemaking in all milk types and textures.
Now that daylight savings time has come to a close, and the curtain of night falls on the Northeast at about 4:30 in the afternoon, we can no longer deny the impending onslaught of winter. Sandals and shorts must be tucked under the bed until next year; out come the fleece leggings and snow boots. Continue Reading »
Is there anything better than biting into a piece of hard cheese and encountering those crunchy, crystalline bits scattered throughout? Crackly crunch is one of the best things about Parmigiano-Reggiano (a cheese with no shortage of wonderful attributes), and it is one of the descriptors we hear most frequently from shoppers scouting for Gouda. These Continue Reading »
“Why Raw Milk?” is a common question at the Formaggio Kitchen cheese counter, and for good reason. Before the advent of pasteurization just over 150 years ago (thanks Louis Pasteur) the world’s cheeses were made exclusively from raw milk. Heating milk to a high temperature (135oF for 30 minutes or 161oF for 30 seconds according to Continue Reading »
Many people come to us for our direct imports, but our selection of local products is just as strong.
Last fall, I had the opportunity to travel to the Jura with Ihsan and Valerie, owners of the Formaggio Kitchen shops, and visit Fromageries Marcel Petite, affineur (or ager) of Comté cheese. All cheesemongers on our counters hear a tremendous amount about Fort Saint Antoine where Marcel Petite ages their finest wheels – it is Continue Reading »
After visiting Fromageries Marcel Petite, Team Formaggio traveled on to Switzerland in search of the best Raclette, finding it in Raclette de Verbier!