Cheese Articles - Page 4 of 12 - Formaggio Kitchen

Tagged: Cheese

Blog Post

A Taste of Place: The Cellars at Jasper Hill

The primary goal of our trip to Jasper Hill was to taste Cabot Clothbound Cheddar and select the wheels we thought would best suit our customers. This led us to taste over ten batches ranging from seven to eleven months old.

Blog Post

A Balmy Winter Wine Pairing: Pantaleo and Gilles Berlioz’s “La Piquette”

A delicate, understated Savoie white from Gilles Berlioz, made of 100% Jacquère, is the perfect compliment to one of my favorite aged Sardinian goat’s milk cheeses, Pantaleo. Coupled with some thin slices of exuberantly tart kumquats, I get all the sunshine and scents I need to make it through the deep-freeze of winter.

Blog Post

Cobb Hill Cheese: Ascutney Mountain

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.

Blog Post

Robiola di Mia Nonna: A Taste of Italy from Iowa

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.