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...
View ArticleWhat 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...
View ArticleBra, 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...
View ArticleItalian 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...
View ArticleMac 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...
View ArticleStaff 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 –...
View ArticleItalian 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...
View ArticleHow 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...
View ArticleThe 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....
View ArticleEat 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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