“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 »
Since I began working at Formaggio Kitchen South End, I have been bowled over by a selection of small goat milk cheeses made by Tricia Smith at Ruggles Hill Creamery in Hardwick, MA.
Traditionally, spring is a time of the year when farms pause in their milking cycle so that newly-arrived, baby animals get the milk they need to start a healthy life. In late spring to early summer, milking for the purpose of cheesemaking resumes, and our shops start to receive an abundance of delicious, fresh and lightly-aged cheeses.