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Posts Tagged ‘fondue’

Still Life with Bread, Ham, Cheese, and Vegetables - Luis Egidio Meléndez

We know that shopping for friends and family isn’t always easy. So, we put our thinking caps on, brainstormed, debated and created some exciting new bundles of goodies! We think there’s something for most every kind of foodie on your list:

Truffle Kerfuffle – Many customers come to us for all manner of truffle products, so this bundle was a no-brainer. While we don’t include an actual fresh truffle, this selection of products delivers the gorgeous, earthy truffle flavor in a variety of ways. (more…)

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Marcel Petite Comté

As a child, I was an avid reader of Asterix and Obelix comics and there are a couple of images from the series that made an indelible mark. One was of Obelix furious and red in the face (I was always a little partial to Obelix) after Dogmatix had somehow been threatened. Another was of some poor, pathetic Roman who keeps losing his piece of bread in a large cauldron full of fondue. As the comic progressed (I think it must have been the one where Asterix and Obelix are in Switzerland), the cheese stretches all over the room and all over the partakers of the meal. That was my first image of fondue – it seemed fun, crazy and probably amazingly delicious. (more…)

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Marcel Petite Comté samplerComté is an alpine cheese produced in the Jura mountain range of France. After our first opportunity to taste this great cheese with French affineur Marcel Petite, we brought in not one, but three ages of Comté so we could demonstrate the remarkable flavor development that occurs over time. Since that fateful first visit, we’ve gone on to establish the most complete collection of Marcel Petite Comté in the country, with cheeses ranging in age from 8 months to 36 months. (more…)

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As a cheesemonger at Formaggio Kitchen, I have seen a lot of change in the Swiss cheese industry over the years. Cheese is not only a way of life in Switzerland, but also a large industry for the nation. To ensure steady production, subsidies were created for their main five cheeses: Emmentaler, Raclette, Gruyère, Tilsiter, and Appenzeller. A “fruitière” or cheesemaker would receive milk from the surrounding farms in their co-op and use all of the milk for the production of one of those five cheeses, depending on where in Switzerland they were located.

Appenzeller cheese

Over the past few years, policy and subsidies have changed, creating new opportunities for Swiss cheese makers. Many cheese makers will now produce the staple cheese of their region, but also create new recipes. One of the best examples of this is Käserei Stoefel, which produces over 30 different varieties of cheese and 30 different types of fresh milk products. (more…)

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Chocolate fondue!

Yesterday, after I finished work, I popped into the back of the bakery and experimented with chocolate fondue.  I wanted to do a test run because today, in preparation for Valentine’s Day, we are sampling out fondue to customers. While chocolate fondue is not difficult to make, I wanted to make sure we had just the right ratios before preparing a large batch!

First off, I decided to use our Callebaut 60% bittersweet chocolate. Personally, I tend to like dark chocolate but, my own preferences aside, the acidity of chocolate is somewhat mitigated by the secondary ingredient in fondue: heavy cream. As a result, it is better to err on the darker end of the chocolate scale. (more…)

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