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Jean-David Wine

Last fall, I had the opportunity to visit the winery of Jean David in the town of Seguret in the southern Rhône valley. Seguret is a walled medieval town perched on the edge of the Dentelles de Montmirail mountains, equidistant between the towns of Rasteau to the northwest and Gigondas to the south. We were there in October and the weather was great! We had come directly from cool, rainy Burgundy where everyone was clad in thick sweaters, and when we arrived in the Rhône, we saw people everywhere walking around in flip-flops and t-shirts.

Jean David and his wife run their small winery together with just a bit of help harvesting in the fall. They farm around 17 hectares of vineyards where they grow red grapes – Grenache, Syrah, Cinsault, Mourvèdre, Carignan and Counoise – and white grapes – Roussanne, Bourboulenc and Clairette. Jean also has a little Tempranillo in his vineyard that his father planted. When asked about the proportions of grapes in the vineyard, Jean replied: “sometimes I say to myself, ‘Jean… you should plant more Syrah…but then…’” and he shrugged and smiled. Continue Reading »

Midnight Fireworks for Lunar New Year

Midnight Fireworks for Lunar New Year

When you think “Chinese food,” Formaggio Kitchen might not be the first place that comes to mind, but that’s a shame. While it’s true that cheese is still only just starting to make inroads into East Asian cuisines, here at the Cambridge shop we have more than enough products for a Chinese New Year feast. Continue Reading »

Is Crystallized Honey Bad?

Crystallized Honey

Far from it! In fact, honeys that crystallize more easily tend to be the least processed.

Some people (like me) enjoy the texture of crystallized honey – it melts more slowly in the mouth and its more solid structure can make it easier to pair with cheese. I especially like crystallized, creamier honeys, like Lo Brusc Montagne or Ames Farms Buckwheat. In my experience, the crystals in these honeys are small and give their naturally creamy texture a little more body, perfect when spread on toast or just by the spoonful.

Of course, the truth is that not everyone wants sugar crystals in their honey, and the good news is that honey crystallization is easy to reverse. If you want to return your honey to a more liquid state, simply put the jar in a pot, filling the pot with water until it comes about half to three-quarters of the way up the side of the jar. Simmer for a few minutes, and you’ll notice that the crystals start to disappear, and the honey will return to its original, liquid state. Continue Reading »

Teddy in the Beer Section

In the Beer Section

I am excited about what 2014 will bring. As the new beer buyer at Formaggio Kitchen Cambridge, I will be delving further into an area of food and drink that has fascinated me for a long time. I look forward to continuing our strong focus on American craft beers – at the same time, I will be reintroducing select imports to our shelves. Continue Reading »

5J Jamón Ibérico de Bellota

5J Jamón Ibérico de Bellota

With the whirlwind holiday season behind us, I find myself reflecting on my most delicious moments of 2013. Here at Formaggio Kitchen there are plenty to choose from. As someone who works mostly on the bakery and produce side of our Cambridge store, my highlight of the year was getting out of my usual routine to check out what is arguably the most sought after ham in the world – Jamón Ibérico de Bellota. Continue Reading »

"Sangre y Trabajadero" Oloroso Sherry - Bodega Gutierrez Colosia

“Sangre y Trabajadero” Oloroso Sherry – Bodega Gutierrez Colosia

Every year, when January’s winds hit, and the temperatures settle down to numbers that are far too low for my liking, my thoughts wander to exotic places. I see sun-drenched vistas in my mind’s eye, I watch spaghetti Westerns to warm up, and I hibernate with something inspiring to sip: like a delightful Oloroso Sherry from the windy, sun-soaked southern coast of Spain. Continue Reading »

A Snowy Night at Formaggio Kitchen

A slightly adapted version of the Christmas classic, “‘Twas the Night Before Christmas” – with apologies to Clement Clarke Moore.

‘Twas the night before Christmas, and at Formaggio Kitchen,
Not a creature was stirring, not a thing was a twichin’;
The salamis were hung by the cheeses with care,
In hopes that St. Nicholas soon would be there;
The mongers were nestled all snug in their beds,
While visions of Comté danc’d in their heads, Continue Reading »

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