One of our favorite ways to celebrate Thanksgiving is with a round up of some of New England’s best cheeses. While we love the fruits of Europe’s great cheese-making traditions, Thanksgiving is the perfect time of year to reflect on and celebrate American cheese makers, and our country’s own tradition of beautiful cheeses of all milk types and textures. This year, our Cambridge store’s domestic cheese buyer Tripp, along with the rest of the cheese team, have brought together four of our favorite Vermont cheeses for a perfect addition to the holiday table!
Is there anything better than biting into a piece of hard cheese and encountering those crunchy, crystalline bits scattered throughout? Crackly crunch is one of the best things about Parmigiano-Reggiano (a cheese with no shortage of wonderful attributes), and it is one of the descriptors we hear most frequently from shoppers scouting for Gouda. These Continue Reading »
If you’ve been in the Boston area this week, the climbing temperatures and persistent humidity probably have you longing for a vacation. We, too, are dreaming of beautiful beaches, coastal cities, and open-air markets. Even if a spur-of-the-moment getaway is sadly out of reach, you can still take a mental vacation to the island of Corsica, thanks to the Continue Reading »
“Why Raw Milk?” is a common question at the Formaggio Kitchen cheese counter, and for good reason. Before the advent of pasteurization just over 150 years ago (thanks Louis Pasteur) the world’s cheeses were made exclusively from raw milk. Heating milk to a high temperature (135oF for 30 minutes or 161oF for 30 seconds according to Continue Reading »
Many people come to us for our direct imports, but our selection of local products is just as strong.
After months of careful selection and sampling, our staffers have gathered together their top picks for this year’s holiday season!