FormaggioKitchen.com sells artisan cheeses from all over Europe
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Formaggio Kitchen | Purveyor of fine cheeses, meats and specialty foods | News
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Formaggio Kitchen has been an institution in Cambridge, Massachusetts for over 20 years – a gourmand’s paradise doubling as a neighborhood grocer. Our regular customers rely on us for their early morning cups of steaming hot coffee and freshly baked scones, croissants and muffins, often returning in the afternoons for a grilled panino, artisan baguette, chunk of Parmigiano-Reggiano, a bottle of wine or a bag of organic salad greens. Evening brings the dinner crowd: devout followers of our chef’s creations take home meals such as Niman Ranch veal stew, farm fresh vegetable risotto or a roasted organic chicken. Weekend visitors come to stock up on cheeses, cured meats & baked goods, always leaving with something they’ve never seen before that is sure to become a new house staple. And then there are the chefs – professional and amateur alike, those in the know are certain we’ll have that special ingredient they can’t find anywhere else.
Each year finds us traveling to the far reaches of the planet (read about our recent journeys to the Jura in France, Extremadura in Spain, Sicily and the Veneto in Italy, and Thailand in our Travelogue section) in search of the world’s finest artisan products. We believe in the one-herd farmer in Corsica, the tiny storefront baker in Tuscany and the fifth-generation olive grower in Andalusia, each striving to preserve their traditional methods in a world of mass-produced, industrial food. Our shelves are brimming with products made by individual artisans, each as wonderful as the next: honeys from Sardinia & Piedmont sit aside farmhouse jams from Pays Basque & l’Ardeche, while spicy organic tomato sauce from Liguria neighbors briny Brittany fleur de sel. Marble slabs support cuts of cheese artistically arranged each morning into a “wall”: a horizontal stretch running from Great Britain and North America, through France, Spain, Portugal, Greece and Italy, more than three hundred varieties in all.
But it is the cheese cave, built out of an old office deep in the nether reaches of the basement beneath Huron Avenue, that makes us most proud. Constructed in 1996 (as the first of its kind in this country) with all the damp, musty, chilly characteristics of an Alpine hillside, the cave now holds our precious stock at their ideal temperature and humidity, creating both a place to age young wheels and maintain moisture in older ones. Ask for a visit next time you’re here.
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