Tagged: France

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Lo Brusc: Varietal Honey at Its Best

What is so lovely about Lo Brusc is that the selection of flavor profiles that their honey offer ranges from super subtle and delicate to bitter, funky and pungent. Their honey is very true to the flower source and I always turn to Lo Brusc as the example for what a particular single source honey should taste like.

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Crème de Cassis de Dijon: The Secret to “Kir”

This week we’re highlighting one of our favorite French liqueurs, the inky black currant flavored Crème de Cassis de Dijon. These sweet little bottles of crème de cassis are made in Burgundy by Briottet, a company run by the Briottet family in the town of Dijon since 1836.

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Piment d’Espelette: Harvesting in the Basque Pyrenees

This time last year, while traveling through the Pyrenees mountains, Valerie, Ihsan and I stopped for a few days to pay a visit to the small farm that produces one of our favorite products: Piment d’Espelette. Piment d’Espelette A.O.C. (translation: peppers from Espelette) are bright red peppers grown in the town of Espelette and 9 surrounding communes.

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A Classic Goat Cheese: Sainte-Maure

Sainte-Maures have been made for over 1,000 years and the cheeses made in the Touraine region (known as Sainte-Maure de Touraine) are particularly well known and were granted AOC status in 1990. Touraine was broken up across different communes when French government departments were reorganized and, as a result, the geographical area of the appellation includes the department of Indre-et-Loire and the neighboring cantons of Loir-et-Cher, Indre and Vienne.

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Persillé de Tignes: A True Cheese of the Savoie

It’s sad to say, but farmstead cheeses are disappearing in France. This is why I feel compelled to highlight the last remaining producer of Persillé de Tignes and to share my love of this cheese.

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2010: A Good Year For Cheese

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.

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Comté: Profiles in Flavor

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.

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Against the Odds: Vinegar-Making in Arbois

Philippe Gonet’s goal was to make a variety of vinegar no one else made: Vin Jaune. Vin Jaune is a unique, oxidized wine that sits in oak barrels for just over six years.

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A New Wine for Summer: Mosse Moussamoussettes!

Mosse Moussamoussettes: on a recent trip to New York, I was lucky enough to share a bottle of this lovely little Loire Valley wine with Brooke and Ayse from the Formaggio Kitchen Essex shop.

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How Do You Like Your Comté?

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.