Comments for Formaggio Kitchen's Cheese Blog http://blog.formaggiokitchen.com A blog about cheese, farms, food and friends. Mon, 30 Jan 2012 01:55:50 +0000 hourly 1 http://wordpress.com/ Comment on A Long Time Customer Favorite: Salty Oats Cookies by formaggiokitchen http://blog.formaggiokitchen.com/2010/06/08/a-long-time-customer-favorite-salty-oats%c2%a0cookies/#comment-1730 Mon, 30 Jan 2012 01:55:50 +0000 http://blog.formaggiokitchen.com/?p=1179#comment-1730 Meghan, thank you for your comment. We will forward your kind words on to Terri. I (Tim) had much the same experience while I was living in DC where Terri first started making her cookies. As you rightly say “best cookie experience ever!” We have been happily selling her cookies since shortly after she relocated to MA. We hope to have her in for a sampling some time so she can meet some of her fans. We’ll keep you posted.

]]> Comment on A Long Time Customer Favorite: Salty Oats Cookies by Meghan Dwyer http://blog.formaggiokitchen.com/2010/06/08/a-long-time-customer-favorite-salty-oats%c2%a0cookies/#comment-1729 Sun, 29 Jan 2012 14:16:05 +0000 http://blog.formaggiokitchen.com/?p=1179#comment-1729 Terri~
My husband and I live in Western NY about 60 miles south of Rochester. He lived in Falmouth, MA for 6 years and we return there every summer to vacation with our 3 boys. Our love for the area brings us anytime of the year, including February when drives along Racine Beach are especially beautiful. Last year, I brought my sister, her husband and their son as well as his friend to the Cape for the first time with us. They loved it! We were shopping in downtown Falmouth and came upon your cookies. I bought one bag as they looked charming and I adored the name. Not being a big sweets eater, I was not expecting much. I have been disappointed before in fancy cookies that look wonderful, but taste like sawdust. My first bite into one of your cookies quickly raised all expectations! They were amazing! Needless to say… I inhaled the entire bag before we got to Albany! I got home and immediatley started looking for the receipe online, but could find nothing close. Expecting our fourth child in June, I have been CRAVING those cookies and would love to know how I can get some delieved to me all the way here in Western NY! I just found your blog this morning and was so excited. Also, I would like to thank you for the BEST COOKIE EXPERIENCE EVER!

Sincerley,
Meghan

]]> Comment on Rabbit Pâté: The Sum of Its Parts by formaggiokitchen http://blog.formaggiokitchen.com/2012/01/18/rabbit-pate-the-sum-of-its-parts/#comment-1722 Wed, 25 Jan 2012 19:10:54 +0000 http://blog.formaggiokitchen.com/?p=5093#comment-1722 Heh, heh! Glad to hear it was such a big hit! We hope you get a chance to try some yourself soon!

]]> Comment on Rabbit Pâté: The Sum of Its Parts by Audra (Unabridged Chick) http://blog.formaggiokitchen.com/2012/01/18/rabbit-pate-the-sum-of-its-parts/#comment-1721 Wed, 25 Jan 2012 18:32:01 +0000 http://blog.formaggiokitchen.com/?p=5093#comment-1721 Based on this blog post, we purchased some of this pate for a birthday party last weekend and it was an enormous hit. Sadly, it was devoured by the guests before I had a sample! Not sadly, I guess I’ll have to come in and buy another slice! ;)

]]> Comment on Maybe We Should Call Ourselves “Fromage Kitchen?” by formaggiokitchen http://blog.formaggiokitchen.com/2010/04/20/maybe-we-should-call-ourselves-fromage-kitchen/#comment-1715 Sun, 22 Jan 2012 20:40:24 +0000 http://blog.formaggiokitchen.com/?p=779#comment-1715 Hi Marinette – Availability depends a little bit on the timing of our shipments from Europe but, at the moment, we have both cheeses in stock at our Cambridge location!

]]> Comment on Maybe We Should Call Ourselves “Fromage Kitchen?” by Marinette Maroney http://blog.formaggiokitchen.com/2010/04/20/maybe-we-should-call-ourselves-fromage-kitchen/#comment-1714 Sun, 22 Jan 2012 18:08:50 +0000 http://blog.formaggiokitchen.com/?p=779#comment-1714 Do you carry Cantal or Tomme de Savoie?

]]> Comment on Charcuterie: Pâté Grand-mère, Pork Butts and Secret Tricks by formaggiokitchen http://blog.formaggiokitchen.com/2011/12/08/charcuterie-pate-grand-mere-pork-butts-and-secret-tricks/#comment-1698 Wed, 18 Jan 2012 23:54:25 +0000 http://blog.formaggiokitchen.com/?p=4216#comment-1698 Thank you, Liz! Let us know how your pâté turns out – we always love to see photos if you feel like sharing!

]]> Comment on Charcuterie: Pâté Grand-mère, Pork Butts and Secret Tricks by lizbruno http://blog.formaggiokitchen.com/2011/12/08/charcuterie-pate-grand-mere-pork-butts-and-secret-tricks/#comment-1691 Tue, 17 Jan 2012 22:56:18 +0000 http://blog.formaggiokitchen.com/?p=4216#comment-1691 Beautiful – charcuterie is such an art form in my mind! I can’t wait to try this pate at home.

]]> Comment on Tajarin and Tagliolini: The Egg Pastas of Marco Giacosa by merrybaker http://blog.formaggiokitchen.com/2012/01/12/tajarin-and-tagliolini-the-egg-pastas-of-marco-giacosa/#comment-1666 Fri, 13 Jan 2012 18:35:49 +0000 http://blog.formaggiokitchen.com/?p=4894#comment-1666 Hi Dean – Thank you for your query. There is no nutritional breakdown on the side of the box so I can’t give you a definitive answer. I suspect, however, that you are probably right since eggs do contain a lot of protein in and of themselves. If we get more detailed information, I will let you know!

]]> Comment on Tajarin and Tagliolini: The Egg Pastas of Marco Giacosa by Dean http://blog.formaggiokitchen.com/2012/01/12/tajarin-and-tagliolini-the-egg-pastas-of-marco-giacosa/#comment-1662 Thu, 12 Jan 2012 14:26:11 +0000 http://blog.formaggiokitchen.com/?p=4894#comment-1662 I am curious about the
nutritional info. Is there noticeably more protein?

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