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Erin and Rosa Shaping Mozzarella

Erin (left) and Rosa (right) Shaping Mozzarella

It’s a rare day on the cheese counter that we mongers don’t dip into our bucket of fresh mozzarella from the Mozzarella House at least a couple of times. This small operation in Everett supplies Formaggio Kitchen with most of its fresh cow’s milk mozzarella and burrata. My fellow cheesemonger, Jess, and I recently dropped in for a visit to their cheese room. While we never pass on a chance to match faces, places, and processes to our products, we had an additional motive behind this visit to Mozzarella House. Jess, who’s worked as a cheesemaker in France and Washington, is teaching a series of cheesemaking classes in February. Our time with the pros at Mozzarella House gave her a chance to refine the mozzarella technique she’ll use in the course. Mozzarella House owner, Giuseppe, was kind enough to let us have a look around the facility, as well as share some background on their process. (more…)

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Mast Brothers SignSince opening in Brooklyn a few years ago, Mast Brothers Chocolate has been making a big name for itself. Founding brothers, Rick and Michael Mast, create flavorful bean-to-bar chocolate with imagination and enthusiasm at every step. They import some of the finest single origin cacao from around the world. Recently, they realized a long-held dream of importing some of their beans by sailboat, direct from the Dominican Republic to New York. (more…)

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A Visit to Jasper Hill Farm

TOP ROW (L-R): Cabot airing, Bayley Hazen salting, Bayley Hazen pH graph + rocks under the cheese racks help with moisture control. BOTTOM ROW (L-R): Moses Sleeper in 20% brine, Landaff cheese and Bayley Hazen in its forms.

Some weeks ago, I made an immensely informative and inspiring trip to Jasper Hill Farm and The Cellars at Jasper Hill in Greensboro, Vermont.

The Jasper Hill enterprise was started by two brothers, Andy and Mateo Kehler. The determination that they have towards revolutionizing and solidifying the cheese-making industry in their state and in this country is unmatched in its political, scientific, and pastoral fervor. As a result, I want to share a bit of what got me so excited! (more…)

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Peeper Ale

The Maine Beer Co. is based out of Portland and is a very young company. It was started by two brothers, David and Daniel Kleban, who began their brewing career experimenting in a garage. Their goal: to make something they would be happy drinking themselves. (more…)

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Rockville Market Farm - Harvesting

Harvesting at Rockville Market Farm*

The cheese counter at Formaggio Kitchen is pasted with articles, vintage cheese labels, stickers, helpful tips and lovely old pictures from our early days in business. All are interesting to peruse, but one sticker in particular always resonates with me as I pass it daily – a small, hardly noticeable, green sticker right at the entrance to the counter. It reads, “No Farms, No Food.” This statement may seem obvious, but in a time where triple-washed, packaged, pre-cut and peeled vegetables are the norm, it is difficult to remember that everything we eat was grown by farmers in wide spaces, deep in the dirt. By maintaining close relationships with the farmers that produce our food, the gap from field to consumer is ultimately closed and enormous benefits are immediately apparent. Not only is it now possible to know the exact date of harvest, but we can discuss the pest management techniques used on the farm, inquire about the diet of livestock and poultry, and even know the farmer’s most recommended crop of the week. With this in mind, Formaggio Kitchen aims to be an equally transparent connection between our customers and farmers. We are happy to talk at length about the practices of each farm and alert customers as to when we receive produce from each grower. Recommending the perfect fruit or vegetable comes naturally when we are so highly tuned into what is happening on the fields! In that spirit, here is an in-depth look at some of our favorite farms and growers in the New England area. (more…)

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Bees at their hiveSome weeks ago, I had the opportunity to attend an introductory beekeeping class led by local beekeeper, Jean-Claude Bourrut. After a quick hop, skip and a jump (i.e. a T journey, a bus ride and a short walk), I found my way to his hives which are nestled between the Boston Nature Center and the Clark Cooper Community Gardens in Mattapan. (more…)

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Local Radishes

Local Radishes

Traditionally, the beginning of spring is marked on a calendar date, but many believe in other signs of a new season. Some watch for the first crocuses and tulips. Others await opening day at Fenway Park. Still others believe spring arrives only after Formaggio Kitchen fires up the grill and begins the sidewalk barbecue season.

But for me, spring officially arrives with locally grown vegetables, farm fresh eggs and wildly foraged edibles from hearty New England soil. (Though I certainly won’t turn down BBQ for lunch on Saturdays.)

At Formaggio Kitchen, we work with as many local farms as possible to bring in a wide variety of produce. Although spring is arriving decidedly late this year, we’ve already received a bounty of fresh vegetables from some of our favorite farmers. (more…)

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