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 »
Raw milk has been a hot topic in the media recently with frequent articles bubbling up about the dangers of fresh raw milk and raw milk cheese. The issue is much more complex than is often portrayed in these articles and there are strong and reasoned voices on both sides of the raw milk debate. Continue Reading »
Last fall, I had the opportunity to travel to the Jura with Ihsan and Valerie, owners of the Formaggio Kitchen shops, and visit Fromageries Marcel Petite, affineur (or ager) of Comté cheese. All cheesemongers on our counters hear a tremendous amount about Fort Saint Antoine where Marcel Petite ages their finest wheels – it is a Continue Reading »
Ihsan and Valerie work to share the market-experience that inspired their mutual love of food with the neighborhoods and communities surrounding their stores in Cambridge, Boston and New York.
This time last year, while traveling through the Pyrenees mountains, Valerie, Ihsan and I stopped for a few days to pay a visit to the small farm that produces one of our favorite products: Piment d’Espelette. Piment d’Espelette A.O.C. (translation: peppers from Espelette) are bright red peppers grown in the town of Espelette and 9 surrounding communes.
This has been a good year for cheese at Formaggio Kitchen. We were lucky enough to visit several producers—both old friends and new acquaintances—who are sending us some incredible cheeses.
We carry a wide selection of cheeses from the British Isles: Stilton, Keen’s, Ardrahan, Berkswell, Montgomery’s, Wensleydale and Stichelton to name but a few. One of the reasons we can count on this rich diversity and exceptional quality is the passionate team of cheese caretakers at Neal’s Yard Dairy.