January 28, 2011
My introduction to vegetable ash came back in 2005, in the form of a very ripe slice of Morbier. For this I thank my friend Sean, a Francophile whose constant hankerings for Morbier resulted in him often stocking this cheese in our fridge. It is a wonderful, rubbery French cheese that features a
Read More →
January 7, 2011
What does a cheesemonger do on Christmas vacation? If that holiday involves traveling to Boston, then it means paying a first-time visit to South End Formaggio. In my estimation, South End Formaggio and its parent store Formaggio Kitchen (in Cambridge, Mass.) are among the finest purveyors of cheese, wine, charcuterie, condiments, and the
Read More →
December 24, 2010
La Tur is for lovers. More specifically, it’s for those who love the complexity of cheeses that boast a blend of milks from goat, sheep, and cow. And let’s be honest, if you’re reading this cheese-centric post, then I’m probably speaking to you.
Made in the Piemonte region of Italy, an area known for magnificent
Read More →
