Do you have a food lover, budding chef, charcuterie aficionado or chocolate fiend in your life? Short on gift ideas? Not to worry – we’ve got you covered!
Ascutney Mountain is a marvelous cheese that was originally developed from a recipe for Swiss Appenzeller. It is aged 7-8 months and is made with raw Jersey cow milk and vegetable rennet.
The heat of summer is finally over! While that does mean the end of berries, lemonade and cobblers, the season of pumpkins, mulled cider and, of course, apple pie is now in full swing.
Lois’ robiola is modeled after Robiola Rocaverano (Italy’s only DOP robiola) and is named after her grandmother, “Robiola di Mia Nonna.” Like many small producers, her production is strictly seasonal.
I recently had the opportunity to visit the Extremadura region of Spain to attend a food festival and to visit with one of our longtime cheesemaking friends.
I have always marveled at the ability of the Italian women to walk in high heels on ancient cobblestone streets.
Landing in Geneva, our first day began auspiciously with 65°F blue skies and a new convertible (our reserved sedan was unavailable) to drive us west into the Jura.
It was the perfect day yesterday at Shelburne Farms for the 5th annual Vermont Cheesemakers Festival. Forty plus cheesemakers from around the state of Vermont, as well as a few from New Hampshire and Massachusetts gathered for an afternoon of tasting and talking – and, happily, we did a lot of both!
What makes Comté so incredibly special? And, why is it a cheese I find myself drawn to time and again, lured in as if it had cast a spell on me?
Since I began working at Formaggio Kitchen South End, I have been bowled over by a selection of small goat milk cheeses made by Tricia Smith at Ruggles Hill Creamery in Hardwick, MA.
Consider Bardwell cheeses constitute a stronghold in the domestic section of our cheese counter. We have been carrying cheeses from this outstanding dairy for some years now – day in, day out, they maintain a standard of excellence and consistency that, if you are familiar with cheesemaking, know is a real challenge and, when executed, is a true achievement.
Ihsan recently shared with us a few memories from one of his early cheese sourcing trips – a 1993 trip to the Castelmagno region of Italy. In that post, he described one of his revelatory food experiences: Gnocchi al Castelmagno.