Apr 15th 2016
Raw Milk Cheese, Highlighting our Favorites!
Happy Raw Milk Appreciation Day 2016!
While we love any and all well-made cheeses, there is a special place in our hearts for cheesemakers who opt to use raw milk in their production. It can be a chal
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Jan 20th 2016
Formaggio Kitchen Fondue
The coldest months of the year inspire us to cook rich comfort food with cheese. From Eduardo's macaroni and cheese to our house recipe for Fondue. We've tweaked this recipe over the years
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Nov 30th 2015
Jura Wines, Comté, and the Definition of Success
Vincent Van Gogh believed that most of his 800 or so paintings were failures (an assessment shared by most of the art world at the time). Today, even “minor” Van Gogh pieces are prized by museums and
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Nov 5th 2015
Cauliflower and Comté Gratin
Now that daylight savings time has come to a close, and the curtain of night falls on the Northeast at about 4:30 in the afternoon, we can no longer deny the impending onslaught of winter. Sandals a
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Jul 11th 2013
Marcel Petite Comté: A Cheese with That Something Extra
Fromageries Marcel Petite's Fort Saint Antoine
What makes Comté so incredibly special? And, why is it a cheese I find myself drawn to time and again, lured in as if it had cast a spell on me? Of cour
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Feb 4th 2013
The Rennet Story: Animal, Vegetable and Microbial
Ruggles Hill Creamery Ada's Honor - made with microbial rennet
Microbial rennet is derived from molds that are able to produce a coagulating enzyme and are viewed as vegetarian appropriate – however,
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