We recently began working with Joseph Paccard, a new affineur from Savoie, France. Located in the village of Manigod, Paccard carefully selects the farms he works with and develops close relationships with cheesemakers. This means the cheeses we receive are of an exceptionally high standard. All of the cheese Paccard sells and ages is “fermier,” Continue Reading »
Kurt, Mary and I left Pontarlier early on a Tuesday morning, headed to the Savoie and to our friends at Joseph Paccard. After some initial craziness picking up our guide, Celine Viguier, on the side of the highway, we were well on our way to glory. This leg of our trip gave us an opportunity Continue Reading »
A delicate, understated Savoie white from Gilles Berlioz, made of 100% Jacquère, is the perfect compliment to one of my favorite aged Sardinian goat’s milk cheeses, Pantaleo. Coupled with some thin slices of exuberantly tart kumquats, I get all the sunshine and scents I need to make it through the deep-freeze of winter.
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.
Having seen their tommes progress from curds into molds and finally to the cave, we sat around the Burgat’s kitchen table, drank some wine, chatted and sampled a wheel of their cheese with some bread. A pretty perfect evening in my book.
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.
Here at Formaggio Kitchen – despite our obvious allegiance to the Italian word “formaggio” – our dedication to French cheeses and other produits du terroir is the foundation for our entire selection.