After visiting Fromageries Marcel Petite, Team Formaggio traveled on to Switzerland in search of the best Raclette, finding it in Raclette de Verbier!
Hearty breakfasts tend to elude me, to the point where I end up with a simple slice of toast and hopes for an early lunch. But Verival’s müsli is changing that!
We knew it would be a fast trip, and the time spent waiting for our flight in the Newark airport did not make it any easier. Switzerland was calling and we could not have been any more prepared (and less ready) for what we were going to experience. We landed in Geneva and made haste Continue Reading »
Switzerland was our focus. Leaving France behind, we arrived in Villeneuve on the shores of Lake Geneva (Lac du Monde) to meet with Bernard. Immediately, we were swept up and driven north into the Alpine hills and mountains of Gruyère.
Idilio Origins was the first Swiss chocolate company to specialize in finding the best cocoa plantations to make single origin, single plantation bars.
Sometimes it’s just handy to have a good dried pasta in the larder for spontaneous pasta-making. Fresh pasta (pasta fresco) and dried pasta (pasta secca) are really two different beasts. Since working at Formaggio Kitchen, I have become a devotee of a dried pasta made by Poschiavo (and I know several other colleagues who have too).
As a cheesemonger at Formaggio Kitchen, I have seen a lot of change in the Swiss cheese industry over the years. Cheese is not only a way of life in Switzerland, but also a large industry for the nation.
Poschiavo, one of our favorite pastas, is perfect for the recipe that was featured this week in our weekly dinner email: Spaghetti Scented with Orange. To sign up to receive more recipes like this along with our weekly takeout dinner menu, email us at firstname.lastname@example.org.