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Archive for the ‘Local’ Category

2014 Holiday Gift Guide!

Every year we look forward to the holidays and the excuse to share our favorite foods and kitchen accessories with friends and family. If you’re shopping for a food lover, tyrophile (cheese lover), budding chef, or seasoned culinarian this year, check out our list of top gift ideas that will please any palate! And if you’re giving in the greater Boston area, check out our “Locals Only” gift guide for special treats at our Cambridge shop!

 

Raclette de Verbier and Bayley Hazen Blue: Award Winning Cheeses of 2014Award-Winning Cheese – Before any awards were given, these two cheeses were already staff and customer favorites. Bayley Hazen Blue won the title of World’s Best Unpasteurized cheese at the 2014 World Cheese Awards. Similarly, the Raclette we import exclusively from Verbier, Switzerland won the award for the best Raclette in Switzerland. Now is your chance to share these two exceptional cheeses with friends and family!

 

World Mustard Sampler

World Mustard Sampler – Shake off winter’s chill with six of our favorite mustards! Perfect for adding to recipes, spreading on sandwiches, or pairing with charcuterie, each of these sensational mustards packs its own unique flavor. From classic whole grain to herbaceous tarragon, spicy sweet maple, and Piment d’Espelette, these mustards are the perfect gift to wake up your taste buds.

 

Housemade Charcuterie Sampler

Housemade Charcuterie Sampler – Our housemade charcuterie has long been a favorite of customers here in Cambridge, and now you can enjoy it too – whether you live in Boise or Baton Rouge! Winner of three Good Food Awards, our charcutier Julie puts together a package including rillettes, pâté, boudin and bacon accompanied by a jar of our favorite mustard and some crunchy cornichons!

 

World Preserves Sampler

Preserves of the World – Every year we travel throughout Europe and the US in search of the best producers and their products. This winter we’ve pulled together a unique selection of our favorite jams and preserves, the perfect taste of summer fruit to accent this season’s holiday feasts. Perfect spooned into your favorite yogurt, baked into a sumptuous dessert or served alongside your favorite cheeses.

 

Perbellini Panettone

Italy’s Finest Panettone – Of all the panettone we’ve sampled, the finest comes from Pasticceria Perbellini. Based in Bovolone, Italy, Perbellini has been using the same family recipe since they began baking panettone back in 1900. Made with hand-selected fruits, nuts, sugars and flours, all-natural yeast and a 36-hour rise, the exceptionally airy texture with just the right amount of chew has an addictive bready sweetness punctuated by chunks of delicious candied fruit and sultanas. The ultimate holiday treat!

 

Saladini Mezzaluna Knife

Functional Kitchen Art – For food-lover gifts that last for years to come, we turn to the truly exceptional Italian knife maker Coltelleria Saladini. These handmade stainless steel blades range from this stunning Mezzaluna to traditional folding knives as well as an assortment of cheese knives to make any cheese plate shine. Equal parts beautiful form and practical function, Saladini’s knives will make your friends and family wonder how they ever lived without them.

 

Sirvent Turrón

Traditional Spanish Turrón – Whether it is torrone from Italy, turrón from Spain or nougat from here in the US, we can’t get enough of this traditional, almond-studded sweet. If we had to choose one, it would be from Turronería Sirvent based in Alicante, Spain. This crunchy, traditional hard nougat is loaded with dry-roasted Marcona almonds for a balanced sweet and nutty flavor that pairs perfectly with a glass of Amontillado sherry.

 

“Locals Only”

Formaggio Food Community Share - June, 2012

Giving close to Boston this year? Share the gift of local foods with a membership in the Formaggio Food Community! We offer year-round monthly shares of our favorite local cheeses and our in-house charcutier’s award winning charcuterie. Choose either the Cheese or Charcuterie share (or both!) sign up for three or six months at a time for pick up at our Cambridge or South End store.

 

Rosé Wine Tasting in Progress

You can also give the gift of vin and vino education with our Take Home Wine Class. A membership for a one, three or six months gives three bottles of wine per month, each with detailed tasting notes and producer profiles. Each “class” focuses on a single theme, from grape varietals and soil types to production methodology and pairing styles!

Myers and Chang Dumpling Class

In the spirit of food education, we also offer several formal classes each month, from our extremely popular “Cheese 101” and an inside peak at our aging facilities in “Brave the Caves” to the chance to judge competitors in elaborate food pairings, evenings centered around a specific region and behind-the-scenes classes with the area’s top chefs. Give the gift of a class you know they’ll love, or let your favorite foodies find their perfect gustatory experience with a classroom gift certificate.

Formaggio Kitchen Gift Card

Last but not least, we love giving and receiving the gift of choice! Our gift cards can be used in all three of our locations and online. They’re the perfect way to make sure your oenophile gets her favorite vintage, the family’s sweet-tooth finds his perfect chocolate bar, and your aspiring-chefs can pick that perfect finishing oil for their latest dish.

 

Check out our Gift Guides from 2013 and 2012 for more ideas, and visit our online shop to search our full range of products!

 

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Big Orange Tomatoes - Red Fire Farm

Big Orange Tomatoes – Red Fire Farm

Spring has finally snuck back into town and I am getting excited about the local, organic produce that will soon be gracing our shelves! On one especially stunning Monday morning, I had the chance to chat with Max Jiusto, the Harvest Manager at Red Fire Farm‘s Montague, MA location (they also have land in Granby, MA).

So what about this winter? Max explained that the extension of winter that we have all been bemoaning set Red Fire back about two weeks in their planting schedule. Even when the top layer of soil started to thaw, the lower layers remained frozen, so water couldn’t drain down into the ground and would just pool in the fields, making planting impossible. They started the plants in the greenhouse at the normal time, however, so even though they will be going into the ground about two weeks late, Max is hopeful that with a little cooperation from the weather, the plants will be able to catch up in their growth and end up maturing right on schedule. (more…)

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Cobb Hill Cheese

We’d like to introduce you to Cobb Hill, a co-housing community within the larger community of Hartland, Vermont. The co-housing community is comprised of like-minded folks who aim to live in a socially and ecologically responsible manner – farming and working the land.

The Cobb Hill Cheese team are the makers behind one of our favorite domestic cheeses: Ascutney Mountain. They source milk from another member of their community – Cedar Mountain Farm, a dairy where cows eat only organic grains and grasses. Over the years, the cheesemaking operation has become an integral part of the economic viability of the co-housing community and we are pleased to have worked with them from the very beginning. (more…)

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Apple Caramel Pawlet Cheese Pie

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. To celebrate the season, I wanted to bake a non-traditional apple pie using only New England products (and, sneaking in one sweet addition from Brooklyn). The end result was an apple pie with a caramel lavender sauce and cheese crust. And to drink? Mystic Brewery’s Mystic Descendant, a dry stout just bitter enough to offset the sweetness of the pie, with notes of caramel and toffee to complement. (more…)

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Zucchini - Red Fire Farm

This recipe for “Crispy Zucchini Fries” celebrates a wonderful summer crop from Red Fire Farm in Granby, MA. Serve with a favorite marinara sauce or even a sweet and tangy honey mustard. Sean, our beer buyer, suggests pairing it with Backyahd, a not overly hoppy, refreshing and light IPA from Foolproof Brewing Company of Pawtucket, Rhode Island. (more…)

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Vermont Cheesemakers Festival - 2013

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! (more…)

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Ruggles Hill Creamery - Cheese Molds

Cheese Molds

Since I began working at Formaggio Kitchen South End, I have been drawn to a selection of small goat milk cheeses made by Tricia Smith at Ruggles Hill Creamery in Hardwick, MA. Shifting from the world of art and museums to cheese, I was at first more attuned to the visual details of the cheeses I encountered than I was able to analyze the incredible flavors and aromas they offered. Tricia’s cheeses, such as the delicate Ada’s Honor and the silvery gray Brother’s Walk struck me as distinctly beautiful for their carefully developed rinds and snowy white interiors. (more…)

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