This has been a good year for cheese at Formaggio Kitchen. We were lucky enough to visit several producers—both old friends and new acquaintances—who are sending us some incredible cheeses.
Posts Tagged ‘Tomme Crayeuse’
2010: A Good Year For Cheese
Posted in Cheese, France, tagged Comté, fermier, Ihsan Gurdal, Jura, Kurt Gurdal, Pyrenees, Savoie, Tomme Crayeuse, Tomme de Savoie, Valerie Gurdal on December 17, 2010 | Leave a Comment »
Maybe We Should Call Ourselves “Fromage Kitchen?”
Posted in Cheese, France, Travelogues, tagged Abondance, Cheese, France, fromage, Paccard, Savoie, Tomme Crayeuse, Tomme de Savoie, travel on April 20, 2010 | 2 Comments »
Here at Formaggio Kitchen – despite our obvious allegiance to the Italian word “formaggio” – our dedication to French cheeses and other produits du terroir is the foundation for our entire selection.
Do You Eat the Rind?
Posted in Cheese, Education, FAQs, tagged Ardrahan, Bayley Hazen Blue, Cheese, cheese rind, Jasper Hill, rinds, Tomme Crayeuse on January 29, 2010 | Leave a Comment »
Do you eat the rind? This is one of the most common questions that I get when I work on the cheese counter. My answer: yes, usually I do. Pretty much all cheese rinds are easily digestible. The primary exceptions are cloth-bound rinds and wax rinds. After that, it’s pretty much personal preference.
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- Strawberries arrived in from Pell Farm in Somers, CT this morning + we made a batch of shortcake biscuits! twitpic.com/9rei7d 32 minutes ago
- Learn how to make jam with Rachel Saunders of @bluechairfruit this Sunday! Preserve summer in a jar: tinyurl.com/79talax 1 hour ago
- Planting tomatoes this summer? This @NatureMagazine article about the tomato genome might be of interest to you too! tinyurl.com/7b62hkn 20 hours ago
- Farm help needed - downeast coast of Maine: ow.ly/bfnWr 1 day ago
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