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!
Here are our top ten food picks for 2013 as chosen in our internal staff survey – plus a few honorable mentions!
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.
Tim and Julie recently traveled to Portugal where they visited the capital city Lisbon and toured around the Alentejo, the least populous part of the country, with Portuguese specialty food exporter Manuel Maia. Summers in the Alentejo are hot and dry, but during our springtime visit the grass and trees were green and the weather Continue Reading »
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.
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.
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!
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?