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Reuilly Rosé perfect for summer sipping!Reuilly is a wine growing appellation in the eastern Loire Valley, not far from Sancerre. The three main grapes grown there are Sauvignon Blanc, Pinot Noir, and a tiny amount of Pinot Gris (also known as Pinot Grigio). Pinot Gris is a sub-clone of Pinot Noir that has a very pale, blueish-grey skin. Much of the soil in Reuilly consists of Kimmeridgian marl, a type of limestone perfect for the production of aromatic, delicate wines.

Domaine de Reuilly is a 17 hectare organic estate in the heart of this commune. Denis Jamain’s grandfather first planted vines here in 1935, when he also purchased a small parcel in the local forest. Denis has been managing the estate since 1990 and has the luck of being able to select oak trees from his grandfather’s forest to be made into barrels for aging his own wines! Continue Reading »

Myers and Chang Dumpling Class

Pot stickers, shumai, mandu, momos, pierogi, tortelli, ravioli, even tamales – dumplings come in lots of different shapes and sizes, all of them delicious. That’s why I was so excited this spring when we hosted Karen Akunowicz, executive chef at Myers + Chang, to talk about the art of crafting the perfect dumpling here in the Formaggio Kitchen classroom. Continue Reading »

Last fall, I had the opportunity to travel to the Jura with Ihsan and Valerie, owners of the Formaggio Kitchen shops, and visit Fromageries Marcel Petite, affineur (or ager) of Comté cheese.

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)

Meredith Rottersmann is the General Manager and Classroom Coordinator at Formaggio Kitchen Cambridge.

Big Orange Tomatoes - Red Fire Farm

Big Orange Tomatoes – Red Fire Farm

Spring has finally snuck back into town and I am getting excited about the local, organic produce that will soon be gracing our shelves! On one especially stunning Monday morning, I had the chance to chat with Max Jiusto, the Harvest Manager at Red Fire Farm‘s Montague, MA location (they also have land in Granby, MA).

So what about this winter? Max explained that the extension of winter that we have all been bemoaning set Red Fire back about two weeks in their planting schedule. Even when the top layer of soil started to thaw, the lower layers remained frozen, so water couldn’t drain down into the ground and would just pool in the fields, making planting impossible. They started the plants in the greenhouse at the normal time, however, so even though they will be going into the ground about two weeks late, Max is hopeful that with a little cooperation from the weather, the plants will be able to catch up in their growth and end up maturing right on schedule. Continue Reading »

Schloss Gobelsburger Rose with ChevreFor the past few years, Gobelsburger Cistercian Rosé has been one of our bestselling, most loved rosés, and a consistent favorite at staff tastings. This past weekend, my neighbors and I shared our first bottle of the new 2013 vintage at the end of a long, humid day. The cramped apartment was hot and the kids were sticky and grumpy, but as soon as we tasted that cool, crisp wine we all sighed and relaxed into our seats. It didn’t hurt that on the first pour there was a bright little bit of effervescence to perk up tired taste buds! Continue Reading »

Citrus - lemons, limes, tangerines, oranges and kumquats

As those of you have been by our South End store during the past few weeks may have noticed, despite the slow drag as spring gradually gains ground in the battle to wrest our weather from winter’s claws, we have been fortunate to have a bit of sunshine gracing our shelves. This sunshine comes in the form of produce from the small, organic farms we work with in California. Continue Reading »

Spoonwood Cabin Creamery

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. Continue Reading »

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