Formaticum is a proud sponsor of The Cheesemonger Invitational. Here is what went down in 2014.
A Big THANK YOU to The Gourmet Retailer's editors for naming Formaticum's Cheese Storage Bags as one of their top product picks. Read the whole article here.
There is not a single (underrepresented) holiday that we look forward to more. To all cheese lovers and Formaticum fans, we wish you a very Merry National Cheese Day!
Whether you've recently graduated from Kraft squares, or regularly mingle with mongers, the essential Cheese Survival Kit is the perfect way to celebrate.
We know most of you likely caught the January 21 edition of NPR's award winning cooking hour, The Splendid Table, but if you're one of the few who missed out, no worries. We have a round-up of Lynne Rossetto Kasper's interview with 2011's Best Cheesemonger in the World, and Formaticum friend, Steve Jones.
Jones is the owner and monger of one of Portland, Oregon's favorite cheese shops, Cheese Bar, where for the past two years he's been attending to cheese, and it's dedicated fans, behind the bar. Shipments to the Bar arrive six days a week and Jones says that opening the boxes is "one of our favorite moments."
"We call it cheese Christmas, because you're pulling out all of these great cheeses and every one is a surprise," said Jones. "Some of them you've never seen before - cheeses that come in from Germany or Belgium - and you're just totally pumped."
When Kasper asks about "cheese triage," Jones confides that belled cheeses, or those bulging on the bottom more than the top, should be flipped for their health and happiness (and that of those soon to digest their cuts). He also suggests customers eat their cheese as soon after purchase as possible. Pulling any labels off and wrapping in cheese paper will "allow the cheese to continue to breath without suffocating, and all that moisture being stuck inside. It'll double the life of your cheese."
Jones' Best Cheesemonger title was earned at this past year's Cheesemonger Invitational, held in Long Island City, NY. The competition, now two years running, brings the best and brightest mongers from around the world to show off their cheese chops.
For more insights into what it takes to become a monger and preserve your cheese, check out the interview in-full by clicking here.
Here at Formaticum, we've been reflecting on our 2011 collaborations with friends and fans, and offering thanks to those who've helped make this year one of the best ones yet. We've launched our new and improved website, and collaborated on original projects with a talented group of friends. We've expanded our list of amazing customers, and continued to grow a great group of followers who help spread Formaticum's mission (to protect cheese, defend its purveyors, and support its devotees) in their communities.
Now it's our turn to give something back. Starting today, and extending until December 16, friends of Formaticum on Facebook and Twitter will be entered into our first ever holiday giveaway. Inspired by Bon Appetit's stocking stuffer list, we're offering up a Brooklyn Slate Company tote bag fitted with December's edition of the magazine, a Paper Pastries Chef pencil set, and Formaticum's one and only cheese journal and cheese paper set. It's a small token of appreciation for a big "Thank you!"
Happy Holidays from Formaticum.
In the latest installment of What's This Cheese?! series, Daniel Delaney explores blue cheese, and shows you how to make a dressing!
Check out this great video by our friends at Sur La Table as Chef Rochelle Taylor explains how to use our cheese paper to make your cheese last longer!
In today's part of the What's This Cheese?! series, Daniel Delaney explores the fresh Italian cheese, ricotta, and shows you how to make a super easy faux ricotta with milk!
On today's What's This Food!?, Daniel Delaney takes a look at the brined, salted cheese from Greece known as Feta. He also takes the cheese and turns it into a delicious burger with lamb and an kalamata olive tapenade.
As part of our continuing series on cheese, Dan Delaney explores the hole-ist of all: Swiss! And makes a killer bacon and swiss melt. Yum!.