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About Us

Cheese of the Month Club: Crafting a Memorable Experience

Adam cutting and wrapping Stichelton

Adam cutting and wrapping Stichelton

The premise of the Formaggio Kitchen Cheese of the Month Club is pretty simple – each month, I pick a selection of cheeses to mail out to club members across the country. At the heart of the program is our love of sharing our favorite cheeses with customers passionate enough to sign up for our regular deliveries.  For most, this means three different cheeses per month and for Connoisseur Club members, it’s four cheeses and a pairing condiment.

Although the Cheese Club is a lot of work, I get to be a bit of a hero each month – I send a personalized collection of our finest cheeses to every member!

Mid-month, I get together with Kurt, our lead cheese buyer, to pick the club cheeses. First and foremost, we pick cheeses that are showing their best at that particular moment. We also consider seasonality and we aim to have a nice diversity of flavor, milk type and texture. Continue Reading »

Behind the Scenes: Classes at Formaggio Kitchen

Almost every Sunday evening at Formaggio Kitchen, we hold a class. Most of our classes somehow involve cheese, even if that’s not the headline topic for the evening. Classes range from Cheese 101 (always a sell out!) to classes that focus on subjects such as Piedmontese wines, American beers, pizza making or barbecuing!

Cheese, Beer + BBQ: A Memorable Day at the Vermont Cheesemakers Festival

Our destination was the Vermont Cheesemakers Festival, a gathering of about 50 local cheesemakers, 30 breweries and wineries, and a host of other food artisans making everything from mustard to nougat. The event, in its second year, was held last Sunday at the breathtakingly lovely Shelburne Farms estate outside of Burlington, and this year we organized a bus to bring our customers to the festival — a first-of-its-kind trip for Formaggio Kitchen.

Formaggio Kitchen BBQ: A Labor of Love

During BBQ season here at the shop (March-October), when I work in the bakery on Saturdays, I get the benefit of Eric’s company for a brief while in the morning as he puts the finishing touches on his BBQ. Saturdays find him baking off cornbread, roasting the chickens and finishing off ribs.