Food History Articles - Page 3 of 3 - Formaggio Kitchen

Tagged: Food History

Blog Post

Time for Tomatoes!

Tomato season is just kicking off here in New England – a sign that we are in the mid to late stages of summer. Technically a fruit, tomatoes are treated as a vegetable for cooking purposes. There exist more than 5,000 varieties globally and we are increasingly seeing heirloom tomatoes available at markets here in New England.

Blog Post

English Blue Cheese: Stilton vs. Stichelton

Stilton is one of the most well-known blue cheeses in the world — up there with Roquefort, Gorgonzola and Cabrales. According to current regulations, for a cheese to be called Stilton, it must (among other criteria) be made from pasteurized milk. Stichelton is made with raw, organic milk.

Blog Post

Cheeses with a History

History was my major in college and, when I read about cheeses, it is the history behind them that particularly fascinates me.

Blog Post

Local Rhubarb Is Back!

In April, I walked into our bakery and saw rhubarb piled high on the work bench, waiting to be added to a strawberry-rhubarb crisp. At the time, the weather had turned spring-like but we were still several weeks away from our own local rhubarb season. Still, that first sight of rhubarb was a lovely indicator that warm weather was on its way.