May 12th 2016
Alice's Olive Oil Cakes
Alice has been the Formaggio Kitchen baker for more than 25 years, and we love to test our hands at her recipes from time to time. These tender and delicious olive oil cakes are the perfect way to sho
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May 10th 2016
Curio Spice Company’s Aegean Salt - Featured Spice
We are always seeking new and exciting products to bring to our customers at Formaggio Kitchen. Sometimes, great products find us, whether it’s through a friend, word-of-mouth, or a producer cold call
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Apr 26th 2016
Raw, Thermized, or Pasteurized Milk for Cheesemaking
What's the deal with using raw, thermized, or pasteurized milk for cheesemaking?
All cheesemaking starts with milk, most commonly from cows, goats, and sheep. Healthy, grass-fed animals of any breed
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Apr 15th 2016
Raw Milk Cheese, Highlighting our Favorites!
Happy Raw Milk Appreciation Day 2016!
While we love any and all well-made cheeses, there is a special place in our hearts for cheesemakers who opt to use raw milk in their production. It can be a chal
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Apr 8th 2016
Iggy's Heritage Grain Breads
If you've been in Cambridge over the past 20 years, you know the Iggy's trucks by sight with their blue-green globe, peace sign + heart and 'bread of the world' tag line. Their bakery locations have
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Apr 5th 2016
Boston's Best Bees - A Honey Making Adventure
Up on a car lift, in the back of an autobody shop, in a full bee suit, sweating in the July heat, I think back to the snowy morning several months before, when Noah Wilson-Rich, Founder and Chief Sci
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