It was the perfect day yesterday at Shelburne Farms for the 5th annual Vermont Cheesemakers Festival. Forty plus cheesemakers from around the state of Vermont, as well as a few from New Hampshire and Massachusetts, gathered for an afternoon of tasting and talking – and, happily, we did a lot of both! (more…)
Posts Tagged ‘Twig Farm’
Posted in Candy & Confections, Cheese, Local, Special Events & Field Trips, United States, tagged 2013, Alpha Tolman, Big Picture Farm, Bonnieview Farm, Boston Post Dairy, Cheese, Cricket Creek Farm, Culture magazine, Jasper Hill Farm, Mount Mansfield Creamery, Red Kite Candy, Sage Farm Goat Dairy, Shelburne Farms, Spring Brook Farm, Summer Snow, Twig Farm, Vermont, Vermont Butter & Cheese Creamery, Vermont Cheesemakers Festival, Vermont Shepherd, Weston Wheel, Woodcock Farm on July 22, 2013 | 2 Comments »
Posted in About Us, Christmas, Gift Giving, Gifts & Wares, Hanukkah, Holiday, Staff Profiles, tagged Arraya, Cheese, chicken liver mousse, Christmas, Fieschi, food, Goat Tomme, jam, Jean-Marie Cornille, Mostarda di Cremona, olive oil, Pâté Forestier, Pio Tosini prosciutto, Rush Creek Reserve, Stilton, Twig Farm on December 4, 2012 | Leave a Comment »
Many of you may know Tripp as the jolly presence behind our BBQ grill this past summer. Others may be familiar with his stellar work on the cheese counter and in developing our domestic cheese program.
Tripp grew up in apple country – namely, Harvard, MA. He crossed the country to attend the University of Montana and, returning to New England after college, Tripp’s passion for food (particularly cheese) and his curiosity to learn more about food production brought him to Formaggio Kitchen Cambridge. (more…)
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, Fourth of July, Holiday, Local, tagged Blue Ledge Farm, Cabot Clothbound Cheddar, Cellars at Jasper Hill, Cheese, Consider Bardwell Farm, domestic cheese, Dorset, food, Goat Tomme, Lake's Edge, Twig Farm on June 21, 2012 | Leave a Comment »
Celebrate Independence Day with a cheese plate that is “Made in the USA!” Tripp, domestic cheese buyer in our Cambridge shop, is recommending four cheeses for this July 4th (“four for the fourth!”). All of the cheeses hail from Vermont and represent varying textures, styles and milk types. Whether you try one or all of these cheeses, we think you’ll be as impressed with what is happening on the American cheese scene as we are! (more…)
Posted in About Us, BBQ, Cheese, Local, Special Events & Field Trips, Travelogues, United States, tagged BBQ, cheesemakers, Consider Bardwell Farm, food, Jasper Hill Farm, Shelburne Farms, Spring Brook Farm, Twig Farm, Vermont on July 28, 2010 | Leave a Comment »
The call time was 6 a.m., but our first guests — just as excited as we were — were standing outside our door at 5:40.
Gradually, the rest of our sleepy customers arrived, picked up their coffee and croissants, and by 6:30, all 32 of us were on the road, headed for high adventure in the Green Mountain State. Our destination was the Vermont Cheesemakers Festival, a gathering of about 50 local cheesemakers, 30 breweries and wineries, and a host of other food artisans making everything from mustard to nougat. The event, in its second year, was held last Sunday at the breathtakingly lovely Shelburne Farms estate outside of Burlington, and this year we organized a bus to bring our customers to the festival — a first-of-its-kind trip for Formaggio Kitchen.
We personally knew many of the cheesemakers at the festival and were excited not only to see them, but also to introduce them to our customers. (more…)
For cheesemongers, spring not only means longer days and warm weather, but also the start of a new season of cheesemaking. Some of the first spring-milk cheeses we see are from goat farms, which have been welcoming flocks of baby goats over the past couple of months.
After giving their milk to their new, absurdly cute babies for a couple of weeks, the does will be able to give their milk to cheesemakers such as Michael Lee of Twig Farm in Vermont. From his herd of about 40 goats, Lee began making this year’s cheeses a few weeks ago — after proper ripening, we’ll probably see these new wheels (perennial favorites at Formaggio Kitchen) sometime in June.
Last week, a couple of us mongers went up to visit another local goat farm, Consider Bardwell in Pawlet, Vermont, where on an amazing spring afternoon we saw the herd of ladies-in-waiting — about 40 does who were due to give birth in the next day or so. The photo above shows two kids who were born the morning we arrived.
The cheesemakers at Consider Bardwell will also start using the new milk to make cheeses such as Manchester, an aged goat cheese that we like for its fresh, floral flavors and firmer texture. It’s the perfect match for a crisp white wine from the Loire Valley, or even a dry rosé.
Here’s to spring!
For more on our trip to Consider Bardwell Farm, check out our travelogue.