Summer fruits are in full season on the East Coast. The glimmer of blueberries ushers in a whole wealth of scrumptious gems as the season progresses. Right now I can't get enough of berries stone fruits, which seem to have endless possibilities in the kitchen & on the cheese board.
This is what’s special about mustard: it kind of hurts and, well... it’s supposed to. Mustard is hot, it’s an irritant and unlike black pepper and chile (the burn of which is only really felt on contact or when heated) mustard is volatile at room temperature so we need only open a jar and dangle it beneath our nasal passages to sense the burn.
We carry lots of mustards. Many brands and styles, grainy, hot, smooth, sweet, and so on, but I am especially fond of the full line of Edmond Fallot mustards. There are two things I love about the Edmond Fallot mustards. First, while you can make Dijon mustard pretty much anywhere, Edmond Fallot makes an effort to re-establish the cultivation of mustard plants in Burgundy and also uses AOC Burgundian wines in their production.
by Amanda Bernhardt. Spring is upon us- and while the days are warmer, the birds are chirping, and the air is riddled with a sweet, floral musk- gone are the glory days. I am speaking, of course, of the melty, molten goodness of winter. Rich, beefy Alpines, fondues, au gratins, macaroni and cheese, the list goes on. But fret not, […]
May 31st kicks off 2013 Philly Beer Week, and boy are we excited! We have lots of events in store showcasing some of the best of our cheese selections to pair with craft and local beers. We’ve partnered with restaurants, breweries and food writers to offer a wide variety of events – from educational clases, to sampling events to thoughtful paired dinners and even an exclusive After Hours event at 9th Street on June 6th!
Peek behind Philadelphia’s largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie. Madame Fromage brings to life 170 of the world’s greatest artisanal cheeses, drawing on stories and knowledge from our third-generation owners, cheesemongers and friends.
The theme of today’s visits centered on the combination of the Italian approach to tradition combined with innovation. The quote, “L’innovazione e’ la traduzione riuscita bene,” or “Innovation is the result of well managed tradition,” came from Mirella Galloni, the daughter of the founder of Fratelli Galloni. Our fourth day in Italy ended in Parma with a visit to one of the Galloni prosciuttifici (prosciutto crudo plants.)
I had a “kid in a candy store” moment when I noticed cylinders of cheese wrapped in paper among the traditionally shaped Parmigiano Reggiano wedges. “Questo e’ il cuore? (Is this the heart)?” I asked the chef. Yes, he confirmed. They cut the heart of the wheels of Parmigiano Reggiano out, shaped in small cylinders and sell them separately. Since the heart ripens faster, it’s always the most delicious part of the wheel – something commonly overlooked.
A few months ago, we sent our Imports & Exports Procurement Manager, Scott Case, on an Italian trade mission to Italy. Along with representatives from several other specialty retailers from around the USA, he scoured local markets and shops for new products and visited with several producers of authentic Italian specialty products. This effort was to bolster trade with Italy and to ensure that the word is getting out about the great work these small, artisan producers are doing.