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Archive for the ‘Producer Profile’ Category

Consider Bardwell Sign

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. (more…)

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Quinta do Infantado Tawny PortPorto, or “port” as it is known in English, is made in the Douro Valley of northern Portugal. There are many grapes port-makers are allowed to use, but the most common are Tinta Roriz (aka Tempranillo), Tinta Barroca, Tinta Cão, Touriga Francesca and Touriga Nacional.

Port was a byproduct of the ongoing wars between France and England. Without wines from France, the English were forced to look elsewhere to satisfy demand. Portugal provided a good alternative, but the long boat trip from Portugal often resulted in spoiled wine. To combat spoilage, winemakers began adding high-alcohol aguardente to their wines to stop fermentation, leaving a more sturdy, higher alcohol wine with some residual sugar. These new fortified wines could make the trip no problem! (more…)

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Poilâne Pain au Levain

If you love good bread, chances are you will be familiar with the name Poilâne. We started working with Lionel Poilâne in the mid-90s, flying his bread in each week to supply a small, but growing group of customers who had developed a taste for his dense and flavorful bread while traveling abroad. Since the  “Ici Pain Poilâne” sign went up in our shop, the demand for this famed French bread has steadily increased. (more…)

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Moro Blood Oranges

Last Wednesday morning, as we received our weekly delivery of California produce, the wind was picking up and the clouds were grey and churning – a sure sign of snow on the way. As we hurriedly brought in the fresh greens, jewel-like lemons and first-of-the-season strawberries, the juxtaposition between the impending New England storm and spring produce from California was increasingly apparent. Unpacking a box of Moro blood oranges from Rancho del Sol, I was immediately hit with a rich, balsamic fragrance that was only matched in richness by the oranges’ bright ruby appearance. Having yet to preserve any of this season’s citrus fruit, I immediately decided to snap up a pound to juice and candy. (more…)

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Making Goat Cheese at Rawson Brook Farm

Some of our customers may have noticed a new fresh goat milk cheese in our cases. Carolyn Hillman, our go-to fresh chèvre producer for many years, is taking a hiatus from production for the next year or so. While heartbroken about this absence, 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! (more…)

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The Team at Full Belly Farm

The Team at Full Belly Farm

As many of you know, the local produce season is winding down and we’re seeing a lot less variety coming in from the fields. Like much of the country, we look to California for fruits and vegetables when our own region cannot sustainably supply them. (more…)

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Harbison with Iggy's Baguette

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. (more…)

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Ihsan and Valerie visiting Brigitte of Lo Brusc

On an early visit to Lo Brusc (L-R): Brigitte, Sarah (Formaggio employee), Valerie and Ihsan

In the early 90s, Ihsan and Valerie were invited by one of our customers to stay at a lovely château in Provence while on a food sourcing trip. Located near the town of Abt, about halfway between Toulouse and the Atlantic Ocean, the surroundings were picturesque and, as Ihsan recalls, “breathtaking.” The villa served as a wonderful base from which to explore the region and led to some of Ihsan and Valerie’s earliest finds – ones that have stood the test of time – like Durand chocolates and miellerie: Lo Brusc. (more…)

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Lisbona Tomatis Cookies

We have been importing Lisbona Tomatis cookies from Italy for 15+ years. Many of our customers know them well – a sweet-savory-secret in our bakery section. However, we worry that tucked on the shelves as they are, new customers may be missing out on this delicious taste of Piedmont. As a result, we wanted to share a little about how we came to import these cookies and what makes them special. (more…)

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This week we’re highlighting one of our favorite French liqueurs, the inky black currant flavored Crème de Cassis de Dijon. These sweet little bottles of crème de cassis are made in Burgundy by Briottet, a company run by the Briottet family in the town of Dijon since 1836.

Briottet Crème de CassisBriottet makes their crème de cassis with only “Noir de Bourgogne” black currants. The word “crème” signifies that the liqueur is made from macerated, real fruit rather than flavorings and, the addition of the name Dijon means that the currants (“cassis”) used were grown only in the commune of Dijon. These currants are picked quickly at their peak ripeness and are immediately immersed in alcohol where they macerate for 3 months. Sugar is then added to balance out the tart flavor of the currants – it also makes the liqueur syrupy. Upon completion, crème de cassis has about the same alcohol content as port. (more…)

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