Artisan Cheese, Gourmet Specialty Food, Recipes, Wine - Formaggio Kitchen Blog

Formaggio Kitchen Blog

An Introduction

If you’ve come to this page, you likely know Formaggio Kitchen. Still, an introduction might be nice.  Our shop started in 1978 with a vision of creating a European shopping experience in Cambridge. The store is owned by Ihsan and Valerie Gurdal who also own our sister stores Formaggio Kitchen South End in Boston’s South End and Formaggio Kitchen New York in New York’s Essex Market.

We are best known for our cheese.  We travel throughout the US and Europe visiting dairies, cheesemakers and agers of artisan cheese whose products we bring to our stores so that our customers can experience the wonders of these artisan producers.

Beyond cheese, we sell wine, beer, charcuterie, produce, olive oil, jams, honeys, coffee, tea, spices, chocolate, confections and a variety of other specialty food items.  We operate a full kitchen that produces our housemade charcuterie as well as our sandwiches, salads and dinner for take out.  Our bakery makes cakes, pies, cupcakes, cookies and breads every day.  Our catering department has the enviable position of being able to take their ingredients from the shop and turn them into amazing cheese, charcuterie, sandwich or salad platters for delivery throughout the Boston area.

Our website handles online orders which can be shipped around the country.

It is our goal to offer our customers the finest products we can find and to be the medium through which they can come to know the producers themselves.  We try our best to source products that reflect the traditional methods and ingredients of a region with a keen eye toward sustainability of the environment that makes those ingredients so good.

We welcome your comments, opinions and thoughts on our new blog!

Grilled Peaches with Goat Cheese, Honey and Cinnamon

Serves 4 Ingredients: 4 Peaches 1/8 cup Granulated Sugar 1 cup Carolyn Hillman’s Unsalted Goat Cheese 1/4 cup Api Chestnut Honey 1 tablespoon Vietnamese Cinnamon Instructions: Preheat the grill to medium-high heat. Meanwhile, cut the peaches in half and discard the pit. Sprinkle each half with a thin layer of granulated sugar and place the Continue Reading »

Baked Polenta with Wild Mushroom Ragu

This recipe is courtesy of Barbara Lynch a very special friend and 2003 James Beard Award Winner for Best Chef in the Northeast. For the Polenta: 1 Cup Marino Coarse Organic Yellow Cornmeal 4 cups water 1/4 cup unsalted butter salt and pepper to taste 1 cup heavy cream (optional) For the Wild Mushroom Ragu: Continue Reading »

Creamy White Polenta with Roasted Portobello Mushrooms, Truffle Oil and Parmigiano-Reggiano

From Barbara Lynch of No. 9 Park, in Boston. Our dear friend and world renowned chef offers her recipe for Marino Felice Polenta. 7 cups water 2 cups Mulino Marino Felice Fine Cornmeal (polenta) 1 cup heavy cream 3 tbsp butter 3 tbsp grated Parmigiano-Reggiano Kosher salt and pepper to taste In a large saucepan, bring Continue Reading »

Northern Regions September 2006

Coming in from Austria, the train took us straight to Bolzano, one of the largest cities in the Alto Adige region of Italy. We approached the city along the infamous Strada di Dolomiti that winds its way for miles through the Dolomites. In the valleys apples are grown but we were looking for steep, south-facing Continue Reading »