Every Sunday in our Cambridge shop, the kitchen staff get the day off and a cheesemonger helps to make our “Sunday Sandwiches” – small Iggy’s rolls with a varying assortment of toppings. We always do a vegetarian option or two and then we regularly make some ham and Brie sarnies, sometimes dubbed the “Huron Classic” and at other times, “The Frenchman.” If time allows, that cheesemonger will also whip up an additional dish for the sandwich window. One such Sunday, I had enough time to make a casserole dish of mac ‘n’ cheese. Availing of our “cheese bits” bin, I think I used 35+ cheeses in the end. So, it was only a slight exaggeration when the dish was dubbed “Mil Fromages.” (more…)
Archive for the ‘Cheese’ Category
It should come as no surprise that staff members here at Formaggio Kitchen are pretty passionate about mac and cheese. Everyone has a different take on their favorite – affected by how they had it growing up, pasta shapes and, of course, cheese preferences. As with the grilled cheese survey of a few months ago, I took a little stroll around the shop to see just how varied folks’ notion of this classic dish were. Here are the results! (more…)
Ever since making B&G Oyster’s inspired arugula, blood orange and ricotta salad, I have been on a bit of a ricotta kick – incorporating it into salads, dolloping it on strawberries and, more recently, experimenting with it on bruschetta-like toasts. Quick and easy to put together, they are effectively a kind of open-faced sandwich. Ideal as appetizers, I find that in this heat they can also be ample for a light dinner. (more…)
Posted in Cheese, FAQs, Food History, Herbs, Spices, Salts & Peppers, tagged achiote, achiote tree, annatto, Bixa orellana, Cheese, coloring, food additives, natural coloring, roucou on July 26, 2012 | 4 Comments »
Mimolette. Red Leicester. Shropshire Blue. What do these three cheeses have in common? They are all orange and they are all colored with annatto. Annatto is a somewhat mysterious ingredient added to a number of cheeses and, recently, I took a minute to research where it comes from and a bit of its history. (more…)
A couple of months ago, I had the good fortune to have a late afternoon lunch at B&G Oysters in the South End. With a natural affinity for all things dairy and, in particular, for a good mac and cheese, I ordered the orzo from their list of “sides” to go with my lobster roll.
It arrived in a small ceramic dish, hot from the oven. I pierced the crumb topping with my spoon and scooped up a bite. A little puzzled because there were some darker colored bits in amongst the cheesy creaminess, I thought that there was a little prosciutto surprise in there. (more…)
Every two months or so, Tripp, our domestic cheese buyer in Cambridge, and I, domestic cheese buyer for our South End location, drive up to Greensboro, Vermont and visit with our friends at the Cellars at Jasper Hill. The purpose of these trips is primarily to select new wheels of Cabot Clothbound Cheddar.
Artisan cheeses, like Cabot Clothbound Cheddar, tend to differ slightly from one batch to another – even wheels made one day apart and aged under the same conditions, can be surprisingly different. These variations can be attributed to the season, to changes in the weather and to what the cows might have munched on the day they were milked. I like to think of it as a sort of time capsule, a way of capturing a moment of the farm’s existence in time. (more…)
Posted in Cheese, Fourth of July, Holiday, Local, tagged Blue Ledge Farm, Cabot Clothbound Cheddar, Cellars at Jasper Hill, Cheese, Consider Bardwell Farm, domestic cheese, Dorset, food, Goat Tomme, Lake's Edge, Twig Farm on June 21, 2012 | Leave a Comment »
Celebrate Independence Day with a cheese plate that is “Made in the USA!” Tripp, domestic cheese buyer in our Cambridge shop, is recommending four cheeses for this July 4th (“four for the fourth!”). All of the cheeses hail from Vermont and represent varying textures, styles and milk types. Whether you try one or all of these cheeses, we think you’ll be as impressed with what is happening on the American cheese scene as we are! (more…)
At the end of March, Jeremy Stephenson, head cheesemaker at Spring Brook Farm in Vermont, visited our Cambridge shop. He led a staff tasting on the Friday evening, sampled out to customers on Saturday and, along with several other amazing domestic cheese and beer producers, taught a class that afternoon. It was a busy weekend! (more…)
Posted in Cheese, tagged Ada's Honor, Cheese, Garcia de Paredes, goat milk, Madonna, Mothaise sur Feuille, Robiola di San Lorenzo, Ruggles Hill Creamery, Sage Farm, spring on May 1, 2012 | Leave a Comment »
Traditionally, spring is a time of the year when farms pause in their milking cycle so that newly-arrived, baby animals get the milk they need to start a healthy life. In late spring to early summer, milking for the purpose of cheesemaking resumes, and our shops start to receive an abundance of delicious, fresh and lightly-aged cheeses. This is a wonderful time of year to taste the best of seasonal cheese both locally and from afar. (more…)