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.
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?
Ihsan and Valerie work to share the market-experience that inspired their mutual love of food with the neighborhoods and communities surrounding their stores in Cambridge, Boston and New York.
It should come as no surprise that staff members here at Formaggio Kitchen are pretty passionate about mac and cheese. Everyone has a different take on their favorite – affected by how they had it growing up, pasta shapes and, of course, cheese preferences.
Time out from cheese for a brief note about one of our new favorite wines, a curious liquid called Macvin du Jura.
We checked in with Kurt, lead cheese buyer at our Cambridge shop, to find out what he was recommending for these chilly autumn days and, more specifically, for Thanksgiving. Always a tough question for a lover of cheese (how to choose?), we managed to eke out the following recommendations.
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 tons of cheese.
Dolin has been making vermouth in Chambéry, France since 1821. Vermouth de Chambéry is actually the only A.O.C. for vermouth in France, and Dolin is the last remaining independent Vermouth de Chambéry producer.
We had the opportunity to try two French fondues. They were both delicious but the one Claude, the Chef du Cave at Marcel Petite, made for us was hands down the best fondue I have ever had.
This has been a good year for cheese at Formaggio Kitchen. We were lucky enough to visit several producers—both old friends and new acquaintances—who are sending us some incredible cheeses.
Comté is an alpine cheese produced in the Jura mountain range of France. Since our fateful first visit, we’ve gone on to establish the most complete collection of Marcel Petite Comté in the country, with cheeses ranging in age from 8 months to 36 months.
Perhaps best described as a French Gruyѐre, Comté seems to display a wider range of flavors than just about any other cheese we sell, and we enjoy delving into the nitty-gritty details of each wheel: its age, the location of the co-operative where it was made, and even the weather at the time the cows were milked.