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Magic and Pasta: Poschiavo + Gioie di Fattoria

“Life is a combination of magic and pasta.” - Federico Fellini A couple of years ago, I traveled to Bologna to visit a cousin. Based a little ways outside the main city, the family home was situated...

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What Exactly Are Double and Triple-Crème Cheeses?

The terms “double-crème” and “triple-crème” are bandied about a lot in cheese shops. While most folks have a general idea of what they mean in terms of texture (creamy, spreadable!) and flavor...

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Bra, Italy 2011: A Visit to “Cheese”

Every two years, the biggest festival in the cheese world happens in Bra, Italy. The event is known simply as “Cheese.” Cheesemakers, cheesemongers, journalists, food lovers and folks lucky enough to...

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Italian Cheese: The Makings of Parmigiano Reggiano

On a recent trip to Italy, I had the opportunity to visit a co-op that makes Parmigiano Reggiano. It was a first for me – I have witnessed the cheesemaking process before and have even tried my hand...

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Mac and Cheese Magic with Toasted Orzo + Parmigiano Reggiano

A couple of months ago, I had the good fortune to have a late afternoon lunch at B&G Oysters in the South End. With a natural affinity for all things dairy and, in particular, for a good mac and...

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Staff Favorites: How We Like Our Mac and Cheese

Chef Eduardo’s Mac and Cheese It should come as no surprise that staff members here at Formaggio Kitchen are pretty passionate about mac and cheese. Everyone has a different take on their favorite –...

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Italian Cheese: The Makings of Parmigiano Reggiano

Old and Young Parmigiano Reggiano On a recent trip to Italy, I had the opportunity to visit a co-op that makes Parmigiano Reggiano. It was a first for me – I have witnessed the cheese making process...

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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 is...

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The World’s Second Cheesiest Pasta Dish: Pizzoccheri della Valtellina

During a cold January visit with winemaker Aldo Rainoldi a few years ago, I was first introduced to Pizzoccheri della Valtellina, a pasta dish second only to Macaroni and Cheese in gooey cheesiness....

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Eat More Artisan Cheese in 2016

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 probably...

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