Vincent Van Gogh believed that most of his 800 or so paintings were failures (an assessment shared by most of the art world at the time). Today, even “minor” Van Gogh pieces are prized by museums and collectors. Novelist Pearl S. Buck once remarked that “some of the biggest failures I ever had were Continue Reading »
As the seasons change we look forward to some of our most decadently delicious cheeses of the year. The perfect pair for these lavish, richly-textured delights is the biscuity, toasted depth of Montbourgeau Crémant du Jura.
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. Tripp (domestic cheese buyer for our Cambridge shop), and Sarah (Tripp’s counterpart at the South End), and I marveled at the snow-capped mountains in the eastern distance Continue Reading »
In addition to the years spent developing an understanding of the nuances of fine cheeses, there are relationships to consider, and hundreds of cheeses to taste. We regularly send mongers to visit producers in Jura, France, where they personally select the next batch of cheeses that will be sold here and in our stores. At Continue Reading »
Last fall, I had the opportunity to travel to the Jura with Ihsan and Valerie, owners of the Formaggio Kitchen shops, and visit Fromageries Marcel Petite, affineur (or ager) of Comté cheese. All cheesemongers on our counters hear a tremendous amount about Fort Saint Antoine where Marcel Petite ages their finest wheels – it is a Continue Reading »
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?
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.
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.