Posts Tagged ‘prosciutto’

Prosciutto Pio TosiniSome months ago, Giovanni Bianchi of the prosciutto curing house, Pio Tosini, visited our shop in Cambridge for a staff tasting. Giovanni’s family has been curing prosciutto in the Parma region of Italy since 1905 and today, Giovanni, along with one of his cousins and an uncle, continue the family business.

Formaggio Kitchen Staff Pio Tosini Prosciutto Tasting

Giovanni Leads a Pio Tosini Prosciutto Tasting with Staff

The tasting had one of the strongest turnouts ever from among staff members – it was the first time we had had someone from one of our prosciutto curing houses visit the shop and everyone was curious and excited. The evening was fascinating and involved some delicious prosciutto tasting, a good amount of talking and lots of questions! At the end of the evening, Giovanni was kind enough to encourage staff members who might be visiting Italy to get in touch and he would be happy to show us around the Pio Tosini facility. Recently, I was fortunate enough to be traveling in the area and took him up on his generous offer. (more…)

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Pigs drinking whey at Jasper Hill FarmOn a recent trip to Jasper Hill Farm, I had the distinct pleasure not only of tasting many delicious cheeses made and aged here in New England, but also of getting acquainted with some inhabitants of the farm who happen to be just as fond of dairy products — or by-products as the case may be — as I am.

The farm has acquired its group of piglets for the season, and man, do they love whey!

Farms producing milk and making cheese from it inherently find themselves with loads of whey, the liquid that separates out from the milk when cheese curds are formed. There are some great uses for this tangy liquid — in some cases, you can use it to make traditional ricotta and other cheeses. Or you can use it in the kitchen in place of water in breads, sauces and stews. Or you can just drink it straight, as it’s filled with protein, vitamins and minerals. You can really only consume so much whey though, and inevitably you can’t keep up with production. So the question becomes: what to do with the rest? (more…)

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