{"id":37459,"date":"2019-11-07T21:08:17","date_gmt":"2019-11-08T02:08:17","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=37459"},"modified":"2021-08-23T16:50:45","modified_gmt":"2021-08-23T20:50:45","slug":"keep-calm-and-eat-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/keep-calm-and-eat-cheese\/","title":{"rendered":"Keep Calm and Eat Cheese at London’s La Fromagerie"},"content":{"rendered":"

\"\"<\/p>\n

I<\/span>n 1991, founder Patricia Michelson (right) opened the first La Fromagerie location in London\u2019s Highbury Park neighborhood with a dream of bringing carefully crafted cheeses to the city. Now more than two decades later, Michelson has realized her dream and then some. Part cheese-and-produce shop, part fine-dining restaurant, part wholesale operation, La Fromagerie has evolved into a multi-location, multifaceted turophile paradise. Head chef Alessandro Grano (left) and director Sarah Binley help Michelson oversee the La Fromagerie family, which includes an educated team of cheesemongers, managers, and other staff.\u201cTo work with La Fromagerie is to love the products,\u201d says Michelson. \u201c[You need to] want to be part of a business that works together, enjoy being customer-facing, and [take pride in] a beautifully kept shop with well-presented products.\u201d This might seem like a lot\u2014and for most people it probably would be\u2014but Michelson, Grano, and Binley have crafted a recipe for success: \u201cKeep tasting cheese\u2014and talking about it!\u201d From farm to table, and pantry to plate, the La Fromagerie experience brings cheese enjoyment full circle.<\/p>\n

\"\"<\/a><\/p>\n

Across its three locations, La Fromagerie is known for three key features: a produce- and sundry-filled shop, a restaurant, and a signature cheese room.\u201cThe kitchen [at each location] uses the shop and cheeseroom as their larder,\u201dsays Binley. This includes all the dry goods and condiments so the kitchen can use the very best extra-virgin olive oils, vinegars, and fresh herbs.<\/p>\n

\"\"<\/a><\/p>\n

With the shop and cheeseroom at his disposal, Grano tries to keep seasonality and origin in mind for his menus. \u201cI like simple, fresh, and tasty food that can bring back a memory,\u201d he says. Grano believes in following tradition, but he often adds a twist; His Tartiflette swaps cr\u00e8me fra\u00eeche for the classic heavy cream, lending the dish additional tang.<\/p>\n

\u201cThe purpose of our menu is to showcase the produce that we sell in our shops, so it\u2019s always seasonal and very fresh,\u201d explains Binley. Customers can often find special ingredients in the La Fromagerie shop to incorporate into their home cooking, such as the curly-ended radicchio tardivo Grano uses in his Risotto with Valpolicella, Radicchio Tardivo, and Gorgonzola.<\/p>\n

\"\"<\/a><\/p>\n

“It\u2019s absolutely imperative for us to know who we are working with, how they maintain their farm and dairy, [the status of their] animal and pasture welfare, and how they make their cheese,\u201d says Michelson. Since opening, Michelson and the La Fromagerie team have strived to remove the mystery from farming and instead connect customer to producer. \u201cIt\u2019s all about opening up the conversation and curiosity surrounding cheese in an environment that\u2019s dedicated to the subject,\u201d Michelson explains.\u201cIt is absolutely vital that our team [doesn\u2019t] pull the proverbial wool [over] the customer\u2019s eyes.\u201d<\/p>\n

\"\"<\/a><\/p>\n

Autumn<\/em><\/h2>\n

Risotto with Valpolicella, Radicchio Tardivo, and Gorgonzola<\/a><\/h4>\n

\"\"<\/a><\/p>\n

Winter<\/strong><\/em><\/h2>\n

Tartiflette<\/a><\/strong><\/h4>\n

\"\"<\/a><\/p>\n

Spring<\/em><\/h2>\n

Grilled Asparagus and Burrata with Wild Garlic Pesto<\/a><\/h4>\n

\"\"<\/a><\/p>\n

Summer<\/em><\/h2>\n

Fried Zucchini Blossoms with Westcombe Somerset Ricotta<\/a><\/h4>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

La Fromagerie in London is part cheese-and-produce shop, part fine-dining restaurant, part wholesale operation\u2014whole turophile dream world.<\/p>\n","protected":false},"author":103,"featured_media":37460,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[3386,31,11],"tags":[20994,20992,1994,2656,2282,672,2762,20993,20991,2741,3800,20990,6198,2537,1612,1199,2225,1856,20995],"coauthors":[20723],"class_list":["post-37459","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs","category-recipes","category-travel","tag-accompaniment","tag-alessandro-grano","tag-burrata","tag-cheese-counter","tag-cheese-shop","tag-cheesemonger","tag-england","tag-farm-to-table","tag-highbury-park","tag-la-fromagerie","tag-london","tag-patricia-michelson","tag-pecorino-sardo","tag-recipes","tag-ricotta","tag-risotto","tag-tartiflette","tag-turophile","tag-valpolicella"],"acf":[],"yoast_head":"\nKeep Calm and Eat Cheese at London's La Fromagerie - 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