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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Sep 8th 2015
Marcella Hazan’s Tomato Sauce
It’s the heart of tomato season and pantries everywhere, no less my own, are overflowing with incredibly ripe tomatoes of every size, shape, and variety. If you’re at all like me, the sheer number o
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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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Aug 20th 2015
A Taste of Corsica
L’Empereur » A Casinca U Bel Fiuritu »
Jesi Nishibun is a cheesemonger at Formaggio Kitchen Cambridge. When she’s not behind the cheese counter, you can find her with her nose in a cookbook, or ex
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Aug 13th 2015
Sage Farms Worcester Tomme - Cheese Spotlight
Worcester Tomme, cozily nestled on the cheese wall
One of the most beloved rituals that happens behind the Formaggio Kitchen cheese counter is the cracking and sampling of a new wheel of cheese, part
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Aug 6th 2015
Too Much Produce: Sour Cherries
we’ve all been there before: you couldn’t resist all that amazing seasonal produce at the grocery store or the farmers market. now you’ve cooked all your meals for the week, and some of the fruits a
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