I recently had the opportunity to visit the Extremadura region of Spain to attend a food festival and to visit with one of our longtime cheesemaking friends.
I have always marveled at the ability of the Italian women to walk in high heels on ancient cobblestone streets.
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.
One of the most memorable trips Valerie and I have taken in pursuit of new cheeses was in 1993. We traveled to Castelmagno, home to the famous Italian cheese of the same name.
Staff members here at Formaggio Kitchen regularly travel the world to seek out the unique products that we carry. While our trips have tended to focus on Europe, my colleague Tim and I recently had the opportunity to travel to India.
You’ll catch a lot of us on the staff stopping by local beer tastings, seeking out new and hard-to-find bottles, and regularly checking out (and sampling) the rotating taps at our favorite Boston-area bars. A few of us also brew our own beer – recent undertakings have included a clone of Stone Ruination IPA, and a beer brewed with fresh cranberries that somehow ended up measuring a whopping 2% ABV (we lovingly call this one “Granny Cran”).
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.
Last week, a couple of us mongers went up to visit another local goat farm, Consider Bardwell in Pawlet, Vermont, where on an amazing spring afternoon we saw the herd of ladies-in-waiting — about 40 does who were due to give birth in the next day or so.
In northern Italy, the olive harvest happens late in the growing year, usually during December and January. We’ve recently gotten in the first bottles of the new-harvest olive oil from our friends the Cottas, who live in the hills outside of Imperia in the Liguria region of Italy.
We cracked a gorgeous wheel of Gorgonzola Dolce yesterday. Creamy with mild piquancy, this classic blue is lovely on its own or smeared on a slice of whole wheat bread.