“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.
So many posts on our blog about olive oil – where’s the love for the olive itself? They’re not just a green-and-red ball resting on the side of your mind’s image of a martini. Olives – that is, the 10 percent of the world’s production that we eat as whole fruits – are absolutely delicious, Continue Reading »
Only a few times a year do we get these exceptional, thin and richly flavored truffles from Brigitte Roussel in France’s Brittany region.
With the approach of the holiday dedicated to love and lovers, this wine from the northernmost Beaujolais Cru, Saint-Amour, gets all the attention it deserves!
Part 2 of our series on pepper! Spice Buyer Kim talks about five popular peppercorns that don’t come from the piper nigrum plant.
Decanting doesn’t have to be an archaic, laborious process to get the best flavor out of your wine.