Cheese Articles - Formaggio Kitchen

Tagged: Cheese

Blog Post

Eat More Artisan Cheese in 2016

With 2015 firmly in the rearview mirror and a new year stretching ahead, many people are making ambitious resolutions to get healthy and slim down. If your friends are anything like mine, you probably know more than a few people who are embarking on diets and cleanses this month, many of which forbid the consumption Continue Reading »

Blog Post

Gratin is the New Mac and Cheese

Now that daylight savings time has come to a close, and the curtain of night falls on the Northeast at about 4:30 in the afternoon, we can no longer deny the impending onslaught of winter. Sandals and shorts must be tucked under the bed until next year; out come the fleece leggings and snow boots. Continue Reading »

Blog Post

How Parmigiano-Reggiano Gets its Crunch

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 »

Blog Post

Join Us for Raw Milk Cheese Appreciation Day 2015!

“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 »

Blog Post

Declare Your Love for Local

Many people come to us for our direct imports, but our selection of local products is just as strong.

Travelogue

Visiting Marcel Petite with Ihsan and Valerie

Last fall, I had the opportunity to travel to the Jura with Ihsan and Valerie, owners of the Formaggio Kitchen shops, and visit Fromageries Marcel Petite, affineur (or ager) of Comté cheese. All cheesemongers on our counters hear a tremendous amount about Fort Saint Antoine where Marcel Petite ages their finest wheels – it is Continue Reading »

Travelogue

A Visit with the Erbs: Landaff Cheese

Fellow monger, Erin, and I drove up to the Cellars at Jasper Hill before the holidays. The object of our journey: to pick up 40 wheels of Cabot Clothbound Cheddar, 20 wheels of Landaff cheese and a number of other Jasper Hill cheeses: Constant Bliss, Weybridge, Hartwell, Oma, Winnimere and Caspian. En route, we stopped Continue Reading »

Travelogue

Bra, Italy 2011: A Visit to “Cheese”

Bra, Italy – Respect the City of 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 Continue Reading »

Travelogue

A Touch of Inspiration: Visiting Mt. Mansfield Creamery

I recently had the great fortune to visit with Stan Biasini and his family at Mt. Mansfield Creamery in Morristown, Vermont. I arrived bright and early, just as Stan was pooling the milk from the morning milking into a heating vat to begin making his cheese: Inspiration. Here at the shop, we only began carrying Continue Reading »