Posted in Cheese, Pasta, tagged cheddar, Comté, cooking, food, Gruyere, mac and cheese, macaroni, Parmigiano Reggiano, pasta on September 27, 2012 | 7 Comments »
Chef Eduardo’s Mac and Cheese
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…)
Posted in Cheese, Local, United States, tagged artisan cheese, Cabot Clothbound Cheddar, Cellars at Jasper Hill, cheddar, Cheese, domestic cheese, food on June 28, 2012 | 8 Comments »
Cabot Clothbound Cheddar (note the batch date at right)
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, tagged cheddar, cheddaring, Cheese, clothbound cheese, food, Montgomery's, Montgomery's cheddar on October 6, 2010 | Leave a Comment »
I’ve been a cheesemonger for a long time and a cheese enthusiast for even longer. Through all that, I have to say that one of the most distinctive memories I have from my cheese life is the first time I tried Montgomery’s Farmhouse Cheddar.
Most people don’t think of cheddar as a fancy cheese, mainly because we have all heard of it and eaten it since we were little kids. Besides Kraft singles it’s probably the main cheese most of us grew up on. When I started getting into fancy cheese as a late teenager, I kind of expected that process to be a sort of branching out from cheddar, just eating lots of moldy, runny, stinky things; that is, until I tried Montgomery’s cloth-bound for the first time. (more…)
Posted in Cheese, England, Producer Profile, tagged cheddar, Covent Garden, England, food, Ihsan Gurdal, Kurt Gurdal, London, Neal's Yard Dairy, Stilton, Valerie Gurdal, Wensleydale on September 16, 2010 | 2 Comments »
We carry a wide selection of cheeses from the British Isles: Stilton, Keen’s, Ardrahan, Berkswell, Montgomery’s, Wensleydale and Stichelton to name but a few. One of the reasons we can count on this rich diversity and exceptional quality is the passionate team of cheese caretakers at Neal’s Yard Dairy. (more…)
Posted in Cheese, Jams & Preserves, Pairings, Produce, tagged apples, Cabot Clothbound Cheddar, camembert, cheddar, cheese pairings, clothbound, fall, food, heirloom apples, Keen's Cheddar, Montgomery's cheddar, Stichelton, Stilton on September 14, 2010 | Leave a Comment »
Spring may be the season of rebirth, but we can’t help a similar feeling of renewal when September rolls around: new season, new school year, cooler temperatures (at least in the northeast). Autumn is also the time to celebrate the harvest – particularly the new batch of apples, that most emblematic of fall crops. Fresh or preserved, apples are a simple and versatile addition to any cheese plate. (more…)
Posted in Cheese, Producer Profile, Wales, tagged Ayrshire, Beer, cheddar, Cheese, cheesemaking, food, Neal's Yard Dairy, red wine, Wales on September 10, 2010 | 1 Comment »
Part of what makes Formaggio Kitchen such a special place to work, as you may have gleaned from our other posts, is that our products, and our cheeses in particular, are sourced directly from producers and affineurs rather than second or third hand via American importers and distributors. As you can imagine, if you’ve seen our cheese selection, this is a pretty enormous task, so several of us play a part. My role, among other things, is that of British Isles cheese buyer. (more…)
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