I recently had the great fortune to visit with Stan Biasini and his family at Mt. Mansfield Creamery in Morristown, Vermont. I arrived bright and early, just as Stan was pooling the milk from the morning milking into a heating vat to begin making his cheese: Inspiration. Here at the shop, we only began carrying Inspiration this year – it is a washed-rind cow milk cheese based on a Corsican recipe and has quickly become a staff favorite. (more…)
Archive for the ‘Cheese’ Category
Posted in Cheese, Cheesemaking, Local, Producer Profile, Travelogues, United States, tagged Cheese, Debora Wickart, food, Inspiration, Mt. Mansfield Creamery, Stan Biasini on April 26, 2012 | Leave a Comment »
Grilled cheese sandwiches are classic American fare. Many of us associate this archetypal melty sandwich with childhood and/or with camping trips. I recall one particularly memorable camping trip when, after a hard day of canoeing, we finally reached our camp site. Situated on a beautiful Maine lake, the spot was picturesque and well-poised for swimming. We were hungry when we arrived but absolutely famished by the time we got camp set up. First thing on the agenda? Dinner. We made grilled cheese and tomato soup and, boy, did it taste like the best thing ever! That was the day when I became a firm believer in the saying, “hunger is the best sauce.” However, our enjoyment was also, undoubtedly, due to the inherent deliciousness of grilled cheese itself and the classic pairing with tomato soup. (more…)
I first joined Formaggio Kitchen as an assistant to Julie, our charcutière. As she taught me to make the shop’s range of sausages, pâté, and other cured meats, she talked a lot about sourcing—what she buys from farms in Connecticut, the turnaround time needed for an order of rabbit from Vermont, the best uses for bellies from Massachusetts-raised Berkshire hogs, and the like. For Julie, small, local farms are a natural and non-negotiable part of her work. (more…)
For many, Easter and Passover confirm that spring has truly arrived. Here at the shop, spring means we can prop the front doors open, visit more local farms and it means an increase in our supply of fresh goat milk cheeses. Spring is kidding season at many of the farms we work with and involves some seriously hard work. It is also some of the most enjoyable to witness. Personally, we’ve been caught watching this video several times. Taken at Consider Bardwell Farm in Vermont at the start of the season, baby goats never lose their charm! (more…)
In the run-up to this year’s Super Bowl, there was a lot of talk in our kitchen and around the Cambridge shop about spectator snacks. Many of us took home our barbecue favorites – grillmaster, Eric, did a one-off, out-of-season BBQ especially for the big game – and there was talk of dips, spreads and nibbles. One result of these discussions was a culinary collaboration between Head Chef Eduardo and our charcutière, Julie: Pimento Cheese. (more…)
Posted in Beer, Beverages, Cheese, Formaggio Kitchen Cambridge, Ireland, Pairings, St. Patrick's Day, tagged Ardrahan, Cashel Blue, Cheese, Coolea, Crozier Blue, Dick Willems, Dicky Willems, food, Helene Willems, Jane Grubb, Louis Grubb, Mary Burns, Sinead Willems, St. Patrick's Day on March 6, 2012 | Leave a Comment »
St. Patrick’s Day is just around the corner and what better way to celebrate than with an Irish cheese plate? Our team at Formaggio Kitchen Cambridge have put together a selection of some of our favorites and Eric, our Cambridge beer buyer, has given us a list of fantastic beers to pair with them. Best wishes for a safe and happy St. Patrick’s Day. Éirinn go Brách! (more…)
Posted in Cheese, Cheesemaking, Food Science, Local, Producer Profile, Travelogues, United States, tagged Cellars at Jasper Hill, Cheese, cheesemakers, cheesemaking, curds, food, Jasper Hill, Jasper Hill Farm, Landaff, rennet, whey, Winnimere on January 30, 2012 | Leave a Comment »
Last year, I visited the Cellars at Jasper Hill and had the opportunity to participate in the Winnimere cheesemaking process. It was a very educational experience as there are some interesting new developments going on at Jasper Hill. I thought I would share a little about the cheesemaking process, as well as give a sneak peek into a couple of new cheeses:
Flocculation is a test conducted with a rounded knife. The knife is put into the renneted milk. When the milk starts to curdle and grab onto the knife, an experienced cheesemaker is able to determine the exact time to cut the curd. (more…)
When we started this blog, one of our main goals was to answer some of the questions we most regularly get on the cheese counter. As our blog’s archive has grown, we realize that some of these posts are becoming a little bit difficult to find so, here, under one header, we bring together the answers to some of those commonly asked questions!
- How do I put together a cheese plate?
- Do you eat the rind on this cheese?
- What exactly are double and triple-crème cheeses?
- What is a washed-rind cheese?
- How should I store my cheese?
- BONUS: a little bit of cheese history.
We hope that these posts continue to help folks understand and love cheese as much as we do. As always, please do not hesitate to let us know if you have any questions!
Posted in Cheese, New Year's, tagged Champagne, Cheese, cheese plate, food, goat milk, New Year's Eve, raw milk cheese, sheep cheese, sheep milk, sparkling wine on December 26, 2011 | Leave a Comment »
We checked in with our lead cheese buyer, Kurt, to see what he was recommending for this New Year’s Eve. He put together a selection that hits all major milk types – cow, goat and sheep – while covering a range of textures and cheese styles. And, they all pair beautifully with sparkling wines! (more…)
At the end of each year, staff members at all three of our shops fill out a staff survey, reflecting on our year in food. We pick our favorites, reminisce about revelatory food moments and about new discoveries. Like clockwork, some products can be counted on to appear each year. Other foodstuffs disappear and/or reappear, depending on staff members’ palates. Here we share our top ten picks culled from this year’s survey results – we hope you enjoy these delicious goodies as much as we do!
- 2011 Staff Top 10 -
Marcel Petite Comté – Year in and year out, this is the headline cheese of the survey! A raw, cows’ milk cheese from the Jura mountains, it is a classic French AOC cheese. What did staffers have to say? One wrote, “I feel this is the backbone of our cheese collection. Hand crafted and hand selected.” Another wrote, “aging cheese does matter and the care taken from start to finish with these cheeses makes for an amazing product at any age.” (more…)