In the spring of 2013, Ihsan and I decided to visit Sweden, Denmark and Norway on a quest for new and delicious foodstuffs. We assumed that we would find lots of pickled herring, canned fish, lingonberry jams, rye crackers and licorice. Overall, we did well, bringing back several new items to the shop. Continue Reading »
Two of my favorite bars that Xavi makes are the olive oil bar (the olive oil makes it slightly smoother in texture than the other bars) and the bitter orange bar – chunks of candied bitter orange stud this beautiful bar.
The primary goal of our trip to Jasper Hill was to taste Cabot Clothbound Cheddar and select the wheels we thought would best suit our customers. This led us to taste over ten batches ranging from seven to eleven months old.
Clos Centeilles’ Côtes du Brian Blanc is a white wine made from 4 antique varietals – Araignan Blanc, Riveirenc Blanc and Gris, and Carignan Gris – from vines that Patricia rescued from a local nursery, planted, and fostered.
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.
The Mystic Cheese Company was dreamed up by Brian Civitello and introduces both a new approach to cheesemaking and some delicious, fresh cheeses to our counter!