Click the yummy!
We stopped at Formaggio’s Kitchen today, which is something we really only do two or three times a year since the cost of entry (at least by my reckoning) is about $150. We were undecided about what to do for lunch, and were in the area…so why not expose Ford (a self-proclaimed “cheese hound”) to something a bit nicer than Land-O-Lakes American Singles?
As always it was packed (11:30am on Saturday) but the customers were mostly polite. The staff is always excellent and we were helped by a very pleasant red-headed fellow who was patient with my requests for suggestions.
Ford thought the cheese and meat counter was the coolest place on earth. Ah…my son!
We ended up getting:
- Gruyere Alpage - Pliable, but meaty and smooth. I have to try this on a turkey or roast beef sandwich I think.
- Boerenkaas Magdelena Captein - Unreal cheese. Aged to the point of crystals, but still butter-knife soft. Medium-strong, but not overwhelming.
- Turkish Pistachios - Sara claims the ones available in bulk there are simply “the best”. I agree.
- Prosciutto san Daniele - My first taste. I usually get Parma, but this is (I now think) better.
- Half a loaf of Pain Levain - A cross between sourdough and whole wheat…crisp, but softly dense.
Add to that milk for Ford, and icewater and this amazing wildflower honey from the farmer’s market and we had a very fine lunch. (And will have another tomorrow.)
Now for a family nap. 
