I am back in rural western Uganda, just outside the boundaries of Kibale National Park. I travel here for several weeks each summer to volunteer with the Kasiisi Project (www.kasiisiproject.org). The Kasiisi Project, among other things, provides conservation and health education in 15 public primary schools. The Kasiisi Project also runs its own small farm. We have introduced and modeled sustainable farming practices, and hope to eventually raise some income for our programs. On my latest adventure, I helped update an apiary and build infrastructure for local honey production.
In June, our very own Kyra James (cheesemonger and chocolate buyer for our South End location and event coordinator) placed third in the annual Cheesemonger Invitational in NYC – a two-day competition for 40 cheesemongers from across the country, testing their knowledge of and skill with cheese. Day one of the competition includes a written Continue Reading »
Learn more about Parmigiano-Reggiano; it’s history, production, and tips on buying, storing, and serving straight from Ihsan in Wine Enthusiast Magazine! Years ago, Ihsan began developing relationships with producers in Europe and started the Formaggio Kitchen direct import program. The goal was to develop direct connections to artisans so that they can learn our tastes Continue Reading »
Judging from the questions I field every day in the wine corner here at Formaggio Kitchen Cambridge, food and wine pairing continues to be a major cause of uncertainty and, frankly, anxiety. My sense is that a significant part of the problem is a too-fussy approach to the topic in general. Your home is not Continue Reading »
Headed for the Cape, Islands, mountains or beach house this weekend? We’ve got just the thing to bring along: a Wine Weekender “suitcase” from Formaggio Kitchen. This sturdy, lightweight, reusable and recyclable tote packs three bottles of wine from our renowned value shelves. Your pre-packed suitcase comes with either three dry, crisp white wines or Continue Reading »
If there’s one thing I’m sure about this summer, it’s that cold beer is an absolute necessity, and I think any of my coworkers at Formaggio Kitchen would immediately agree. We may have different taste in brands, flavors, and styles, but that doesn’t stop us from trying and appreciating them all. Since I began working here, Continue Reading »