Tagged: United States

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Tangerines to Kumquats: Leaving Winter Behind

Despite the slow drag as spring gradually gains ground in the battle to wrest our weather from winter’s claws, we have been fortunate to have a bit of sunshine gracing our shelves. This sunshine comes in the form of produce from the small, organic farms we work with in California.

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A Trip Up North: The Vermont Cheesemakers Festival

It was the perfect day yesterday at Shelburne Farms for the 5th annual Vermont Cheesemakers Festival. Forty plus cheesemakers from around the state of Vermont, as well as a few from New Hampshire and Massachusetts gathered for an afternoon of tasting and talking – and, happily, we did a lot of both!

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Consider Bardwell: Makers of Delicious Cheese

Consider Bardwell cheeses constitute a stronghold in the domestic section of our cheese counter. We have been carrying cheeses from this outstanding dairy for some years now – day in, day out, they maintain a standard of excellence and consistency that, if you are familiar with cheesemaking, know is a real challenge and, when executed, is a true achievement.

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Choosing Our Cheese: Cabot Clothbound Cheddar

Every two months or so, Tripp, our domestic cheese buyer in Cambridge, and I, domestic cheese buyer for our South End location, drive up to Greensboro, Vermont and visit with our friends at the Cellars at Jasper Hill. The purpose of these trips is primarily to select new wheels of Cabot Clothbound Cheddar.

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Roasting with Barrington Coffee

I recently visited Barrington Coffee at their roastery in Lee, MA, in the heart of the Berkshires. Roastmaster Brian Heck, along with fellow coffee alchemist Paul, guided me through Barrington’s process of coaxing the delicate aromas and fine flavors out of their unroasted, green coffee beans.

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A Touch of Inspiration: Visiting Mt. Mansfield Creamery

I recently had the great fortune to visit with Stan Biasini and his family at Mt. Mansfield Creamery in Morristown, Vermont. I arrived bright and early, just as Stan was pooling the milk from the morning milking into a heating vat to begin making his cheese: Inspiration.

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Announcing the Formaggio Food Community

I first joined Formaggio Kitchen as an assistant to Julie, our charcutière. As she taught me to make the shop’s range of sausages, pâté, and other cured meats, she talked a lot about sourcing—what she buys from farms in Connecticut, the turnaround time needed for an order of rabbit from Vermont, the best uses for bellies from Massachusetts-raised Berkshire hogs, and the like.

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Decidedly American Hams: Mangalitsa and Red Wattle

Though Edwards hams have become an icon of the South and its distinctly American food traditions, the family didn’t set out to join the meat business. The company’s founder was a ferry operator, and he began selling his family’s cured ham on sandwiches to hungry travelers. They were a hit, and thus a much tastier business venture was born—thankfully for all of us, I’d say.