Cheese Articles - Page 5 of 12 - Formaggio Kitchen

Tagged: Cheese

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Cobb Hill Cheese: Ascutney Mountain

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.

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Queijo, chouriço and pinhões: Adventures in Portugal

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 »

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Robiola di Mia Nonna: A Taste of Italy from Iowa

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.

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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!