At the end of each year, staff members at all three of our shops – in Cambridge, the South End of Boston and in New York – fill out a staff survey. We reflect on what we have tasted over the course of the past year – moments where we were surprised (both pleasantly and unpleasantly), new and exciting food experiences, as well as the flavors we found ourselves returning to time and again. We pick our favorites and share memorable moments. Some tried-and-true items appear in our survey results year after year – other items are new and exciting finds from the current year – goodies in this instance that distinguished 2013 from all others. Here are our top ten picks culled from this year’s survey results! Continue Reading »
Do you have a food lover, budding chef, charcuterie aficionado or chocolate fiend in your life? Short on gift ideas? Not to worry – we’ve got you covered!
Ascutney Mountain is a marvelous cheese that was originally developed from a recipe for Swiss Appenzeller. It is aged 7-8 months and is made with raw Jersey cow milk and vegetable rennet.
The heat of summer is finally over! While that does mean the end of berries, lemonade and cobblers, the season of pumpkins, mulled cider and, of course, apple pie is now in full swing.
Lois’ robiola is modeled after Robiola Rocaverano (Italy’s only DOP robiola) and is named after her grandmother, “Robiola di Mia Nonna.” Like many small producers, her production is strictly seasonal.
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.