“What kind of wine is this?” is a question heard frequently in the Formaggio Kitchen Cambridge wine corner. Wine is categorized and merchandised so many different ways today that it’s not surprising that consumers are confused by our attempts to simplify it. One way to answer the question is to just look at how shelves in Continue Reading »
Last month I spent a long weekend in the undisputed coffee capital of America — Seattle. Even though I missed the US Coffee Championships by a few days, I still had plenty of opportunities to geek out a little over the region’s amazing coffee culture. I typically make up the tea-focused half of Team Caffeine here at Continue Reading »
This week we’re featuring one of our new favorite wines made by our friend Johannes Leitz in Germany’s Rheingau region. You may already be familiar with Leitz’s delicious Dragonstone Riesling or his perky Eins Zwei Dry, both bright, refreshing, and easy to love. We’ve recently started carrying Leitz’s lovely Rheingau Spätburgunder Weissherbst Sekt Brut. Simply Continue Reading »
This past month, a small crew from Formaggio Kitchen was lucky enough to get a tour of Mystic Brewery from Brian Greenhagen, the founder and owner. At the time of our visit the Chelsea, MA facility was in preparations for a recently announced growth of their saisons and traditional wild ales program, in partnership with Continue Reading »
The hip, cozy watering hole known as Backbar occupies a back room of Journeyman restaurant in Somerville’s Union Square. With its usual team of cocktail jockeys off at a trade event a couple of years ago, then GM Meg Grady-Troia filled the void with a few somms-for-a-day. I was pleased to be asked in. My topic: 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 »
Vieilles vignes is a phrase you frequently see on French wine labels. These are somewhat mysterious words since, though it’s obvious they refer to vines of some advanced age (it literally means old vines), it isn’t immediately clear (a) how old ‘old’ is and (b) why we should care. The conventional wisdom has it that Continue Reading »
White, brown, blue, green; speckled, striped, solid, blushed; boiled, scrambled, fried, whipped — there are so many kinds of eggs and so many delicious ways to use them! To be honest, I wasn’t a huge fan of eggs as a kid, but eggs are now one of my favorite things to buy here at Formaggio Kitchen. Not only Continue Reading »
Pinot Noir, Cabernet Sauvignon, Merlot, Nebbiolo, Tempranillo, Sangiovese. The names of these grapes inspire images of red hues ranging from autumn auburn to vibrant vermilion; tastes of smoke, berries, cherries, and chocolate; textures ranging from tongue gripping to smooth satin. Yet we owe these sensory impressions largely to the skin of these grapes, and the Continue Reading »
Don’t be intimidated by different tea preparation styles! Our growing selection of Japanese green teas provides exciting insight into Japan’s rich tea heritage.
Just last week we were lucky enough to host Marina Fogarty, of the Alto Piemontese Vallana Winery, for a wine tasting and primer on her family’s illustrious winemaking history.
Many people come to us for our direct imports, but our selection of local products is just as strong.