Tagged: goat cheese

Travelogue

Affineur Profile: Pascal Beillevaire

Following a formal introduction to affineur Pascal Beillevaire, Ihsan selected a variety of Pascal’s cheeses for import to the US. He had a good feeling because Pascal had deep roots in the farming world but was also a clear-headed businessman. That first import was a way to test the waters of a new relationship to Continue Reading »

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A Perfect Pairing: Valençay Affiné and Domaine de la Pépière’s Château-Thébaud Clos des Morines 2009 Muscadet Sur Lie

Marc Olivier is one of a handful of growers determined to showcase the pedigree of the local white grape: Melon de Bourgogne. You can smell and feel all of that clean, stony minerality straight through the finish of this wine. Paired with a nibble of salty, creamy Valençay, its quiet apple orchard fruit notes open up beautifully, and its minerally finish clears the way for another tasty bite.

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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.

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Ruggles Hill Reflections: Still Life with Cheese

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.

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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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Cornilly

Cheese is a unique product because the tastes and textures found even within individual rounds produced from the same batch can vary noticeably, but also because as a cheese ages and matures the taste and texture of that cheese will change.

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Grilled Peaches with Goat Cheese, Honey and Cinnamon

Serves 4 Ingredients: 4 Peaches 1/8 cup Granulated Sugar 1 cup Carolyn Hillman’s Unsalted Goat Cheese 1/4 cup Api Chestnut Honey 1 tablespoon Vietnamese Cinnamon Instructions: Preheat the grill to medium-high heat. Meanwhile, cut the peaches in half and discard the pit. Sprinkle each half with a thin layer of granulated sugar and place the Continue Reading »