Pio Tosini: A Family Tradition of Prosciutto di Parma

Prosciutto Pio TosiniSome months ago, Giovanni Bianchi of the prosciutto curing house, Pio Tosini, visited our shop in Cambridge for a staff tasting. Giovanni’s family has been curing prosciutto in the Parma region of Italy since 1905 and today, Giovanni, along with one of his cousins and an uncle, continue the family business.

Formaggio Kitchen Staff Pio Tosini Prosciutto Tasting

Giovanni Leads a Pio Tosini Prosciutto Tasting with Staff

The tasting had one of the strongest turnouts ever from among staff members – it was the first time we had had someone from one of our prosciutto curing houses visit the shop and everyone was curious and excited. The evening was fascinating and involved some delicious prosciutto tasting, a good amount of talking and lots of questions! At the end of the evening, Giovanni was kind enough to encourage staff members who might be visiting Italy to get in touch and he would be happy to show us around the Pio Tosini facility. Recently, I was fortunate enough to be traveling in the area and took him up on his generous offer. Continue Reading »

Italian Cheese: The Makings of Parmigiano Reggiano

On a recent trip to Italy, I had the opportunity to visit a co-op that makes Parmigiano Reggiano. It was a first for me – I have witnessed the cheesemaking process before and have even tried my hand at making chèvre but I have never before observed the making of a hard, aged cheese like Parmigiano Reggiano. A small group of farmers in the area bring milk to the co-operative each week and, starting at 5am every day, that milk begins a process that transforms it into a cheese so many of us know and love. Parmigiano Reggiano is a DOP product. In Italian, DOP stands for Denominazione di Origine Protetta (Protected Designation of Origin).

Piment d’Espelette: Harvesting in the Basque Pyrenees

This time last year, while traveling through the Pyrenees mountains, Valerie, Ihsan and I stopped for a few days to pay a visit to the small farm that produces one of our favorite products: Piment d’Espelette. Piment d’Espelette A.O.C. (translation: peppers from Espelette) are bright red peppers grown in the town of Espelette and 9 surrounding communes.

Bean to Bar in Brooklyn: Mast Brothers Chocolate

Since opening in Brooklyn a few years ago, Mast Brothers Chocolate has been making a big name for itself. Founding brothers, Rick and Michael Mast, create flavorful bean-to-bar chocolate with imagination and enthusiasm at every step. They import some of the finest single origin cacao from around the world.

Bra, Italy 2011: A Visit to “Cheese”

Every two years, the biggest festival in the cheese world happens in Bra, Italy. The event is known simply as “Cheese.” Cheesemakers, cheesemongers, journalists, food lovers and folks lucky enough to live close by, descend on the small town of Bra to sample, sell and eat literally tons of cheese.

The Cellars at Jasper Hill: Researching for Our Cheese Caves

Some weeks ago, I made an immensely informative and inspiring trip to Jasper Hill Farm and The Cellars at Jasper Hill in Greensboro, Vermont. The Jasper Hill enterprise was started by two brothers, Andy and Mateo Kehler. The determination that they have towards revolutionizing and solidifying the cheese-making industry in their state and in this country is unmatched in its political, scientific, and pastoral fervor.