At the end of each year, staff members at all three of our shops – in Cambridge, the South End and in New York – fill out a staff survey. We reflect on our year in food, pick our favorites and share memorable moments. Some items are tried-and-true favorites, regularly appearing on the survey. Others are new and exciting products that helped to define and distinguish our year in food. Here are our top ten picks culled from this year’s survey results! (more…)
Posts Tagged ‘Cheese’
Posted in Cheese, Local, Pairings, Thanksgiving, tagged 3-Corner Field Farm, Andy Kehler, Blue Ledge Farm, Brebis Blanche, Cabot Clothbound Cheddar, Cheese, David Major, Emily Sunderman, food, Gregory Bernhardt, Hannah Sessions, Jasper Hill Farm, Karen Weinberg, Mateo Kehler, Michael Lee, Middlebury Blue, Northstone, Paul Borghard, Thanksgiving, Twig Farm, Twig Square, Verano, Vermont Shepherd, Yesenia Major on November 4, 2012 | Leave a Comment »
We love Thanksgiving. It may mean a variety of things to a variety of people but there are many common threads – turkey, family, friends, cranberries, football, a full stomach and, in many cases, an afternoon nap or walk. This year, we checked in with our domestic cheese buyer, Tripp, who has put together a wonderful Thanksgiving cheese board, incorporating a cross-section of milk types and textures. He draws on some old favorites but also includes a couple of newer cheeses that we think are destined to become classics in their own right! (more…)
Posted in Cheese, Portugal, tagged Amarelo da Beira Baixa DOP, Azeitão, Bica, Cabra da Beira Baixa, Cabra Raiano, Casa de Mendevil Velho, Castelinhos, Castelo Branco DOP, Cheese, food, Pastagens do Convento, Portugal, Portuguese cheeses, Sabores d'Avózinha, Serpa DOP, Serra da Estrela, Terrincho Velho DOP on October 11, 2012 | Leave a Comment »
As a lover of all things Portuguese for many years, I have been working to build the selection of Portuguese cheeses here at our Cambridge location. In the past, we’ve had a few varieties at a time, but this is the first time we’ve had as large a selection as this, and I’m very excited about them all. Here’s the lowdown on the line-up! (more…)
First off, a big thank you to all of our readers! Over the past three years, we’ve been working hard to make this blog fun and informative for both customers and staff members. Recent posts have included a two-part study of balsamic vinegars, some of our food book favorites and Tyler’s recipe for “Mil Fromages” mac and cheese. We’ve now posted over 180 articles on a range of topics from pine mouth, to our recent travels in the Basque region of France, to posts about cheese, beer and wine. (more…)
Every Sunday in our Cambridge shop, the kitchen staff get the day off and a cheesemonger helps to make our “Sunday Sandwiches” – small Iggy’s rolls with a varying assortment of toppings. We always do a vegetarian option or two and then we regularly make some ham and Brie sarnies, sometimes dubbed the “Huron Classic” and at other times, “The Frenchman.” If time allows, that cheesemonger will also whip up an additional dish for the sandwich window. One such Sunday, I had enough time to make a casserole dish of mac ‘n’ cheese. Availing of our “cheese bits” bin, I think I used 35+ cheeses in the end. So, it was only a slight exaggeration when the dish was dubbed “Mil Fromages.” (more…)
Ever since making B&G Oyster’s inspired arugula, blood orange and ricotta salad, I have been on a bit of a ricotta kick – incorporating it into salads, dolloping it on strawberries and, more recently, experimenting with it on bruschetta-like toasts. Quick and easy to put together, they are effectively a kind of open-faced sandwich. Ideal as appetizers, I find that in this heat they can also be ample for a light dinner. (more…)
Posted in Cheese, FAQs, Food History, Herbs, Spices, Salts & Peppers, tagged achiote, achiote tree, annatto, Bixa orellana, Cheese, coloring, food additives, natural coloring, roucou on July 26, 2012 | 6 Comments »
Mimolette. Red Leicester. Shropshire Blue. What do these three cheeses have in common? They are all orange and they are all colored with annatto. Annatto is a somewhat mysterious ingredient added to a number of cheeses and, recently, I took a minute to research where it comes from and a bit of its history. (more…)
A couple of months ago, I had the good fortune to have a late afternoon lunch at B&G Oysters in the South End. With a natural affinity for all things dairy and, in particular, for a good mac and cheese, I ordered the orzo from their list of “sides” to go with my lobster roll.
It arrived in a small ceramic dish, hot from the oven. I pierced the crumb topping with my spoon and scooped up a bite. A little puzzled because there were some darker colored bits in amongst the cheesy creaminess, I thought that there was a little prosciutto surprise in there. (more…)
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…)