Recently, a fellow monger, Mike, and I decided to have a leisurely pizza night at home. The weather outside was frightful, a movie was so delightful, and since there was no place to go, we made pizza. Pizza, beers and movies. Classic. However, instead of ordering from the mediocre pizzerias in my neighborhood, we decided that it would be more fun to make it ourselves! (more…)
Archive for the ‘Pairings’ Category
Posted in Cheese, Formaggio Kitchen Cambridge, Main Dishes, Pairings, Recipes, tagged Aria, cooking, Fontal, food, guanciale, Mulino Marino, Nostrale di Elva, pizza, pizza Val d'Aostana, recipe, Recipes, speck on January 27, 2011 | 3 Comments »
Posted in Candy & Confections, Christmas, Food History, Pairings, Portugal, Travelogues, tagged Alentejo, Ameixas d'Elvas, Elvas, food, Greengage, plum, plums, Portugal, sugar plum, sugarplum on November 11, 2010 | Leave a Comment »
When is a plum not a plum? When it is a sugarplum or a plum pudding! Judging by the names of these traditional British Christmas treats, one would think that both include some quantity of plum. Not true! For centuries, the term ‘sugarplum’ has referred to any type of dried fruit, made into a small, vaguely plum-shaped sweet. During Victorian times, these sugary candies sometimes contained raisins or currants which were called plums.
Posted in Cheese, Pairings, Producer Profile, Wales, tagged ale, Beer, brown ale, Caerphilly, Cheese, cheese pairings, food, Gorwydd, Gorwydd Caerphilly, IPA, Neal's Yard Dairy, pairings, Trethowan, Wales, wheat beer on October 24, 2010 | Leave a Comment »
Posted in Cheese, Jams & Preserves, Pairings, Produce, tagged apples, Cabot Clothbound Cheddar, camembert, cheddar, cheese pairings, clothbound, fall, food, heirloom apples, Keen's Cheddar, Montgomery's cheddar, Stichelton, Stilton on September 14, 2010 | Leave a Comment »
Spring may be the season of rebirth, but we can’t help a similar feeling of renewal when September rolls around: new season, new school year, cooler temperatures (at least in the northeast). Autumn is also the time to celebrate the harvest – particularly the new batch of apples, that most emblematic of fall crops. Fresh or preserved, apples are a simple and versatile addition to any cheese plate. (more…)
Posted in Candy & Confections, Pairings, Portugal, Travelogues, tagged cheese pairings, cotognata, food, Manchego, marmelada, membrillo, Portugal, quince, quince paste on July 14, 2010 | Leave a Comment »
If you love cheese, you’ve likely come across the sweet, tangy condiment called membrillo. Membrillo is the Spanish word for the quince fruit and is commonly used to refer to the sweet quince paste also known as cotognata in Italian and marmelada in Portuguese. Even though recipes vary, quince and sugar — cooked to a thick consistency, molded and cooled — are the primary ingredients. The resulting quince paste is a traditional accompaniment to many cheeses including the famous Manchego.
Although there are an abundance of things to snack on here at Formaggio Kitchen Cambridge, Effie’s Oatcakes have become a fast favorite of mine. These delicate oatcakes are part cookie and part savory cracker. They are made using a carefully guarded family recipe with origins in Cape Breton, Nova Scotia.
A week ago, we received our first shipment of Manchego cheese from the Villadiego estate in Spain.
Villadiego is an artisan, farmhouse producer of Manchego cheese and this is the first time their cheeses have been shipped to the US. We are really excited about these Manchegos – they are exclusive to the shop and they taste amazing! (more…)
When putting together cheese plates for our classes, we pair a condiment with each cheese flight.
Not only is it fun for folks to try new things together but the ‘whole is greater than the sum of its parts’ phenomenon certainly comes into play when pairing cheeses with condiments. Classic go-tos for cheeses are honey, jam and membrillo (quince paste). We also have a range of mostardas from Italy that provide a wonderfully spicy/fruity compliment to some of our stronger cheeses. The rule of thumb (as with wine pairings) is generally to match strength to strength. (more…)