Mahr’s Bräu is a German brewery in the suburbs of Bamberg, a UNESCO World Heritage City. Bamberg is almost directly east of Frankfurt and is one of the region’s historical beer-brewing centers. “Soft” a word to keep in mind when drinking any Mahr’s beer, but especially this lager, because it is so supple and pure, so balanced and almost creamy, so centered and honest.
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.
Eric is stocking both Dr. Briem’s Grut Bier and his 1809 Berliner Weisse. The latter is a very historic beer-style indeed. The beer’s name, “1809,” was selected because Napoleon and his army toasted their Prussian victory in that year with Berliner Weisse. However, this style of beer dates back much further. It can be placed to at least the 1600s when it is mentioned in documents of French Huguenots who were passing through Berlin en route to Flanders. Berliner Weisse is a wheat beer that is top-fermented and bottle conditioned. These beers tend not to be very hoppy. Instead, they are on the sour side. In Germany, they are occasionally ordered with flavored syrups to counterbalance the tartness.
Recently, a fellow monger, Mike, and I decided to have a leisurely pizza night at home. The weather outside was frightful, a movie was so delightful, and since there was no place to go, we made pizza.
Elvas plums, also known as Greengage plums, have been grown and candied for preservation for centuries in the Upper Alentejo region of Portugal. Greenish in color, these plums are prized in many countries for their rich, sweet flavor.
One of the cheeses we get from Neal’s Yard Dairy in London is named for the town of Caerphilly because that’s where most of the wheels (made in the surrounding countryside) were sold. The delicious Caerphilly cheese we sell in our store today is made at Gorwydd Farm in the town of Llanddewi Brefi in Ceredigion.
Beer buyer Eric gives us some insight into the massive party known as Oktober Fest and tells us a bit about his three beer picks for this season.
Spring may be the season of rebirth, but we can’t help a similar feeling of renewal when September rolls around: new season, new school year, cooler temperatures (at least in the northeast). Autumn is also the time to celebrate the harvest – particularly the new batch of apples, that most emblematic of fall crops. Fresh or preserved, apples are a simple and versatile addition to any cheese plate.
If you love cheese, you’ve likely come across the sweet, tangy condiment called Membrillo. Membrillo is the Spanish word for the quince fruit and is commonly used to refer to the sweet quince paste also known as cotognata in Italian and marmelada in Portuguese.
Although there are an abundance of things to snack on here at Formaggio Kitchen Cambridge, Effie’s Oatcakes have become a fast favorite of mine.
When putting together cheese plates for our Sunday classes, we pair a condiment with each cheese flight. Not only is it fun for folks to try new things together but the ‘whole is greater than the sum of its parts’ phenomenon certainly comes into play when pairing cheeses with condiments.