About Us

Staff Survey Results: Our Top 10 of 2012

Cornelis de Heem - Still Life with a Basket of Fruit

At the end of each year, staff members at all three of our shops – in Cambridge, the South End and in New York – fill out a staff survey. We reflect on our year in food, pick our favorites and share memorable moments. Some items are tried-and-true favorites, regularly appearing on the survey. Others are new and exciting products that helped to define and distinguish our year in food. Here are our top ten picks culled from this year’s survey results! Continue Reading »

Introducing Julia: Cheesemonger, Teacher and Buyer of Chocolate, Tea, Jam, Honey and Spices!

Julia is affectionately known in the shop as “Little Red” because of her lovely red hair. She has worked at Formaggio Kitchen Cambridge for 5 years and wears many hats – from cheesemonger, to classroom instructor, to buyer of chocolate, jam, honey, spices and tea. We took a moment to chat with her about her special holiday traditions and favorite food gifts!

Announcing the Formaggio Food Community

I first joined Formaggio Kitchen as an assistant to Julie, our charcutière. As she taught me to make the shop’s range of sausages, pâté, and other cured meats, she talked a lot about sourcing—what she buys from farms in Connecticut, the turnaround time needed for an order of rabbit from Vermont, the best uses for bellies from Massachusetts-raised Berkshire hogs, and the like.

The Reuben: A Saturday Tradition

The Reuben has several key characteristics so far as we can determine: corned beef, sauerkraut, Swiss cheese and Russian dressing, all on rye bread. Variations do exist and we were interested to learn that there is one called “The Rachel” which involves substituting pastrami for the corned beef and coleslaw for the sauerkraut.