A cow named Dizzy munches on buttercups, a goat named Isabelle ruminates under the shade of an old oak tree; in Vermont, the rolling green pastures are shadowed only by the cheeses that its distinct flora promotes.
Archive for the ‘Cheese’ Category
Posted in Cheese, Travelogues, United States, tagged American cheese, artisan cheese, Blue Ledge Farm, Cellars at Jasper Hill, cheesemakers, cheesemaking, Cobb Hill, Consider Bardwell Farm, food, goat cheese, Jasper Hill Farm, Spring Brook Farm, summer, Twig Farm, Vermont on August 28, 2014 | Leave a Comment »
Posted in Cheese, Travelogues, United States, tagged Blue Ledge, Blue Ledge Farm, Cheese, cheesemakers, Consider Bardwell, Consider Bardwell Farm, food, Hannah Sessions, Michael Lee, Twig Farm on July 15, 2014 | Leave a Comment »
Four years ago, when I first moved from New York to the Boston-area, I can only describe it as a collision of worlds. Although the change of pace is less noticeable for some, it took me extra time to adjust to the relatively gentle mobility of Beantown as compared to that of the Big Apple.
After finding work at Formaggio Kitchen, and as I established a comfort zone with my newly adopted environment, I was given the opportunity through the shop to visit a series of farms in western Vermont. I had never traveled that far north in the United States before, so I jumped at the opportunity.
Posted in Cheese, France, Switzerland, Travelogues, tagged Cheese, Comté, food, Fort Saint Antoine, Fromageries Marcel Petite, Gruyère Alpage, Gruyere, Marcel Petite, Switzerland on July 9, 2014 | 2 Comments »
We knew it would be a fast trip, and the time spent waiting for our flight in the Newark airport did not make it any easier. Switzerland was calling and we could not have been any more prepared (and less ready) for what we were going to experience.
We landed in Geneva and made haste to the Jura region of France for a brief stop at Marcel Petite’s famed aging rooms at Fort Sant Antoine. As always, visiting Claude and the crew to taste and pick our wheels of Comté was a resounding success. The Comté offered to us was as spectacular as ever and we were introduced to new fruitières* with all new flavor profiles. This means in a few months, our customers will also be introduced to these new flavors. Exciting, but I digress…
All cheesemongers on our counters hear a tremendous amount about Fort Saint Antoine where Marcel Petite ages their finest wheels – it is a storied and highly respected place for us – where Philippe Goux, General Manager, and Claude Querry, Chef de Cave, bring wheels of this extraordinary mountain cheese to its full potential. Here are a few photos from my first visit – a very special experience for me as a cheesemonger and cheese lover. (please click on one of the photos to open the slideshow)
Posted in Cheese, Producer Profile, tagged Cafe Luxembourg, Casellula, Cheese, cheese pairing, cheese pairings, food, Jacksonville, Kyle Frey, Nancy Bergman, organic cheese, Saint-Marcellin, Spoonwood Cabin Creamery, St. Em, St. Marcellin, Vermont on May 8, 2014 | 1 Comment »
A big welcome to the newest cheesemaker on our wall – Spoonwood Cabin Creamery! Spoonwood is a teeny-tiny 1,000 square foot “nano-creamery” in the town of Jacksonville, Vermont, 25 minutes west of Brattleboro – it is owned by Nancy Bergman and Kyle Frey. The name “Spoonwood” refers to the common name for the Mountain Laurel, which is prevalent in the region. (more…)
Posted in Cheese, Mother's Day, tagged Ascutney Mountain, Cabot Clothbound Cheddar, Cheese, Colston Bassett Stilton, Comté, Comté Le Fort, Mother's Day, mothers, Robiola Incavolata, Stilton on May 6, 2014 | Leave a Comment »
A Perfect Pairing: Valençay Affiné and Domaine de la Pépière’s Château-Thébaud Clos des Morines 2009 Muscadet Sur Lie
Posted in Cheese, Pairings, Wine, tagged Château-Thébaud, chèvres, Cheese, chevre, Domaine de la Pépière, food, goat cheese, Marc Olivier, Melon de Bourgogne, Muscadet, pairings, Valençay, Valençay Affiné, white wine, Wine on April 24, 2014 | 1 Comment »
It’s springtime, and you can just begin to smell it in the air as the damp ground warms up and the bulbs start pushing through. In the cheese world, there is similar rejoicing, because kidding season (when goats have their babies!) has just passed and the best of springtime chèvres are appearing in the cheese case. Paired with a mineral-driven white, these little goat cheeses make a perfect afternoon snack or appetizer to welcome in spring! (more…)