Tomme Crayeuse Articles - Formaggio Kitchen

Tagged: Tomme Crayeuse

Blog Post

2010: A Good Year For Cheese

This has been a good year for cheese at Formaggio Kitchen. We were lucky enough to visit several producers—both old friends and new acquaintances—who are sending us some incredible cheeses.

Blog Post

Maybe We Should Call Ourselves “Fromage Kitchen?”

Here at Formaggio Kitchen – despite our obvious allegiance to the Italian word “formaggio” – our dedication to French cheeses and other produits du terroir is the foundation for our entire selection.

Blog Post

Do You Eat the Rind?

Do you eat the rind? This is one of the most common questions that I get when I work on the cheese counter. My answer: yes, usually I do. Pretty much all cheese rinds are easily digestible. The primary exceptions are cloth-bound rinds and wax rinds. After that, it’s pretty much personal preference.