When you think “Chinese food,” Formaggio Kitchen might not be the first place that comes to mind, but that’s a shame. While it’s true that cheese is still only just starting to make inroads into East Asian cuisines, here at the Cambridge shop we have more than enough products for a Chinese New Year feast. Continue Reading »
Why does honey crystallize? The short answer is precipitation. Honey is an extremely concentrated sugar solution with an average ratio of 70% sugar to less than 20% water. By forcing this much sugar into solution the bees optimize their storage space, but they also over-saturate the liquid, making it pretty easy for some of this sugar to fall out and start forming solid sugar crystals.
As the new beer buyer at Formaggio Kitchen Cambridge, I will be delving further into an area of food and drink that has fascinated me for a long time.
My highlight of 2013 was getting out of my usual routine to check out arguably the most sought after ham in the world – Jamón Ibérico de Bellota.
Every year, when January’s winds hit, and the temperatures settle down to numbers that are far too low for my liking, I hibernate with something inspiring to sip: like a delightful Oloroso Sherry from the windy, sun-soaked southern coast of Spain.
A slightly adapted version of the Christmas classic – with apologies to Clement Clarke Moore.