Tagged: Cheese

Blog Post

Join Us for Raw Milk Cheese Appreciation Day 2015!

“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 »

Blog Post

Declare Your Love for Local

Many people come to us for our direct imports, but our selection of local products is just as strong.

Travelogue

Visiting Marcel Petite with Ihsan and Valerie

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 »

Travelogue

A Visit with the Erbs: Landaff Cheese

Fellow monger, Erin, and I drove up to the Cellars at Jasper Hill before the holidays. The object of our journey: to pick up 40 wheels of Cabot Clothbound Cheddar, 20 wheels of Landaff cheese and a number of other Jasper Hill cheeses: Constant Bliss, Weybridge, Hartwell, Oma, Winnimere and Caspian. En route, we stopped Continue Reading »

Travelogue

Bra, Italy 2011: A Visit to “Cheese”

Bra, Italy – Respect the City of Cheese Every two years, the biggest festival in the cheese world happens in Bra, Italy. The event is known simply as “Cheese.” Cheesemakers, cheesemongers, journalists, food lovers and folks lucky enough to live close by, descend on the small town of Bra to sample, sell and eat literally Continue Reading »

Travelogue

A Touch of Inspiration: Visiting Mt. Mansfield Creamery

I recently had the great fortune to visit with Stan Biasini and his family at Mt. Mansfield Creamery in Morristown, Vermont. I arrived bright and early, just as Stan was pooling the milk from the morning milking into a heating vat to begin making his cheese: Inspiration. Here at the shop, we only began carrying Continue Reading »

Travelogue

Salon de l’Agriculture 2014: Regional Foods of France

One of the great perks of working at Formaggio Kitchen is the opportunity to travel around the world in search of delicious foods. Ihsan and Valerie Gurdal, owners of the Formaggio Kitchen family of shops, feel strongly that being on the ground to meet with farmers, affineurs and food producers is the best way to Continue Reading »

Travelogue

A Taste of Place: The Cellars at Jasper Hill

Last month, I had the great opportunity to join two co-workers in a pilgrimage to the Cellars at Jasper Hill in Greensboro, Vermont. In previous posts, my colleagues have described the merits of Jasper Hill as the home of award-winning cheeses like Winnimere, as well as an innovative model for sustainable small-scale cheese production. Rather Continue Reading »