What are your Formaggio favorites?
- finlero Oct 23, 2008 08:24 AM
Formaggio is such a treasure trove (yes, you often need to bring your treasure chest to pay for it, but it's tough to argue with the quality), I was curious what other hounds like to get there.
Our recent household favorites:
Finocchiona - Tuscan salami made with fennel seeds.
Bleu des Basques - a fairly mild, very smooth and buttery bleu cheese from southwestern France.
Homemade sausages - the Italian pork sausages are our going-away favorites, but I have yet to try a variant I haven't enjoyed.
How about YOU?
Ooh ooh, I'll play. I love love love it there and never regret my purchases even though it's expensive.
Second the Fennel sausage, and anything else made by Mario's dad. (Of the justly famous Salumi in Seattle)
I always ask the cheese guy with a wink if there are any really really "ready" cheeses, and they never disappoint. Usually I walk out with a specimen that stinks up the whole car and that's just the way I like it.
Bayley Hazen blue is so good -- would be interested to hear how it compares to the Basque blue you like.
I always get one paper's worth of thinly sliced meat -- a salami or a coppa or something else that tickles my fancy or that they recommend.
Pick up a Sel de la Terre baguette while you are there.
I like their Israeli couscous and don't see it elsewhere very often. Ditto on the farro. Chocolates are great for gifts, and the flowers last longer than most other places I go.
They stopped carrying Salumi a couple of years ago. Sad face. But, they do have other great cured meats there.
They just received a shipment of BEAUTIFUL cheese from Italy. And, in a couple of months, they will be receiving cheeses from France and Switzerland (I think).
Other than the great cheeses and cured meats, FK also has lovely produce. A lot of local stuff but also beautiful figs, muscat grapes, different berries and dragon fruit.
In addition to the lovely selection of cheeses, though I am irked that they don't import Papillon as their Roquefort, a number of their house cured meats are quite funky. The house-made bresaola is red wine-cured and has quite a nice flavor and their homemade pates are good too.
They have a lovely selection of honeys as well, including Lord Byron, which is one of my staples.
The macarons are tasty (possible more than Burdick's?) as are their chocolate covered fruits.
I always try for a mini-sandwich on Sundays (I think they're $3.50 now).
They carry B&R breads, including B&R scones, which is a godsend.
BBQ in the summer. Thank god for hotdogs.
Folks have had good luck with their jams, and I could not be happier as when they carry Maglio Fichi al Cioccolato (almond-stuffed chocolate-covered figs).
One day we planned a Loire Valley wine tasting with friends. We always try to spend the morning of the meal doing some shopping together.
We walked into Formaggio Kitchen and asked to be introduce to the Loire valley. Our server smiled and began sampling cheeses for the four of us. We selected about five cheeses and added items from other areas of the store that she suggested.
We even decided to do a blind baguette tasting with three of their offerings. B & R won.
The depth of stock and knowledge is my favorite Formaggio asset.