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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Jan 12th 2016
Reasons to Eat Artisan Cheese
With 2015 firmly in the rearview mirror and a new year stretching ahead, many people are making ambitious resolutions to get healthy and slim down. If your friends are anything like mine, you probab
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Oct 9th 2015
A Brief History of Wine
Early neolithic jars from Jiahu Province, China c. 7000 - 6600 BCE. Credit: University of Pennsylvania Museum
There’s something out there called the Biomolecular Archaeology Laboratory. It’s run by t
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Aug 27th 2015
How Parmigiano-Reggiano Gets its Crunch
A rugged wedge of Parmigiano-Reggiano Classico
Is there anything better than biting into a piece of hard cheese and encountering those crunchy, crystalline bits scattered throughout? Crackly crunch
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Jul 22nd 2015
Where have all the ladybugs gone?
Previously, the Cambridge Formaggio Kitchen wine department took care to identify the wines on its shelves that were made from organically or biodynamically farmed grapes and with no -- or minimal --
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Jul 2nd 2015
Peaches and Nectarines: A Lesson in Botany
June Crest yellow peaches harvested by Masumoto Family Farms in Del Rey, California.
The heart of June often evokes a childhood nostalgia for summer vacation, as evidenced by a recent discussion in
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