Now that we’re back from our winter break, it’s time to start the year with the heavyweights. It is still snowing as I write this, and there is no better “snow day” cheese than a cooked-curd Alpine. The two neighbors, Swiss Le Gruyère AOP from …
We’re serving raclette at the South End Formaggio Kitchen this winter season where I work as a Cheesemonger. Happily, I’m also teaching a class on raclette (and fondue) at the Formaggio Kitchen in Cambridge. We’re keeping it seasonal around here! What is Raclette? Raclette can …
Tinned fish, called conservas in Iberian culture, has become popular in the U.S. in recent years, though it’s been beloved in Europe for decades. It’s sustainable, healthy, delicious, and the tins are undeniably cute. Conservas deserve a spot on any cheese and charcuterie board. I …
Yoredale from Curlew Dairy in the Yorkshire Dales, is real farmhouse Wensleydale, brought back from extinction. For many people, Wensleydale means the industrial blocks in the supermarket, studded with cranberries at Christmas. Yoredale shows what the cheese was meant to be. It’s one of my …
Kirkham’s Lancashire is an English Territorial, one of the Crumblies, and one of my favorites. It’s buttery, tangy, and as one of my colleagues said, “fluffy.” However, when people see Kirkham’s Lancashire on the counter, they figure it’s another cheddar. With this post, we’re hoping …
Where I Began This post about Boxcarr Handmade Cheese and their Rocket’s Robiola will be a bit longer and sentimental compared to our other posts. I wrote this post without help from Eglantine or Aritz, since it is where my cheese journey truly began. I …
It’s our first cheese post! Here we go! Appleby’s Cheshire comes from Hawkstone Abbey Farm in Shropshire, England. The Appleby family founded the farm in 1952, and now Paul Appleby and his wife Sarah carry on the work, with help from their five children. They …
I’m teaching a British Cheese and Cider class this weekend, so I thought I’d share a little about why I’m so excited about it. While I’m currently the British Cheese Buyer at Formaggio Kitchen, I used to work at a natural cidery, Botanist & Barrel. …
