Since I began working at Formaggio Kitchen South End, I have been bowled over by a selection of small goat milk cheeses made by Tricia Smith at Ruggles Hill Creamery in Hardwick, MA.
Consider Bardwell cheeses constitute a stronghold in the domestic section of our cheese counter. We have been carrying cheeses from this outstanding dairy for some years now – day in, day out, they maintain a standard of excellence and consistency that, if you are familiar with cheesemaking, know is a real challenge and, when executed, is a true achievement.
Ihsan recently shared with us a few memories from one of his early cheese sourcing trips – a 1993 trip to the Castelmagno region of Italy. In that post, he described one of his revelatory food experiences: Gnocchi al Castelmagno.
One of the most memorable trips Valerie and I have taken in pursuit of new cheeses was in 1993. We traveled to Castelmagno, home to the famous Italian cheese of the same name.
Here are some posts and articles related to food and drink worth a read from various sources on the web.
If, as Clifton Fadiman once said, “cheese is milk’s leap toward immortality”, then rennet could be considered the springboard of cheesemaking.
Some of our customers may have noticed a new fresh goat milk cheese in our cases. I am thrilled to be able to support another grande dame of Massachusetts cheesemaking – Susan Sellew of Rawson Brook Farm. Susan is entering her 30th year of production!
Many of you may know Tripp as the jolly presence behind our BBQ grill this past summer. Others may be familiar with his stellar work on the cheese counter and in developing our domestic cheese program.
At the end of each year, staff members at all three of our shops – in Cambridge, the South End and in New York – fill out a staff survey. We reflect on our year in food, pick our favorites and share memorable moments. Here are our top ten picks culled from this year’s survey results!
This past summer, I had the opportunity to assist with cheesemaking at Jasper Hill Farm. One of my favorite cheeses made by the team in Greensboro, VT is called Harbison, a fairly recent addition to the line-up but no less spectacular than their other cheeses.
We recently began working with Joseph Paccard, a new affineur from Savoie, France. Located in the village of Manigod, Paccard carefully selects the farms he works with and develops close relationships with cheesemakers. This means the cheeses we receive are of an exceptionally high standard. All of the cheese Paccard sells and ages is “fermier,” Continue Reading »
We checked in with Tripp, the Head Manager on our cheese counter and our domestic cheese buyer. He has put together a wonderful recommendation for a Thanksgiving cheeseboard, incorporating a cross-section of milk types and textures. He draws on some old favorites but also includes a couple of newer cheeses that we think are destined to become classics in their own right!