Tagged: Food Science

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 »

Education

Health and Tea

Tea is full of polyphenols and flavonoids, compounds with high levels of antioxidant activity that fight off free radicals , a source of many health problems. Epidemiological studies support this thinking as research suggests that drinking a cup or more of black tea daily can reduce risk of heart attack by up to 44 percent Continue Reading »

Blog Post

Is Crystallized Honey Bad?

Why does honey crystallize? The short answer is precipitation. Honey is an extremely concentrated sugar solution with an average ratio of 70% sugar to less than 20% water. By forcing this much sugar into solution the bees optimize their storage space, but they also over-saturate the liquid, making it pretty easy for some of this sugar to fall out and start forming solid sugar crystals.

Blog Post

What’s the Difference? Dutch-Processed, Natural and Drinking Cocoa

At this time of the year, one of the things that customers often pop into the shop looking for is cocoa – cocoa for baking and cocoa for drinking. There are a few different types available out there and we thought it might be helpful to break things down a bit.

Blog Post

Farm to Table: The Importance of Soil Health

At Formaggio Kitchen, serious consideration is given to the impact of the land or terroir on each bottle of wine, wheel of cheese and bar of chocolate — for familiarity with soil and its composition yields a deeper understanding of the relationship between the Earth and our food.

Blog Post

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.

Blog Post

Visiting An Apiary: Beekeeping in Boston

Some weeks ago, I had the opportunity to visit an apiary for the first time. Local beekeeper, Jean-Claude, was leading a small, introductory class to beekeeping and, after a quick hop, skip and a jump (i.e. a T journey, a bus ride and a short walk), I found my way to his hives which are nestled between the Boston Nature Center and the Clark Cooper Community Gardens in Mattapan.