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Tag: Formaggio Kitchen

  • Tuesday, February 14, 7:00 pm Eastern – Chocolate & Cheese, Online

    A duo of delights and a match made in heaven. Learn how to pair chocolate and cheese with a tasting featuring the exquisite and unique Formaggio Kitchen chocolate selection, expertly paired with cheeses from France. We’ve curated three chocolates and three cheeses for you to discover in a virtual class led by Formaggio Kitchen owner Julia Hallman this Valentine’s Day: Tuesday, February 14th, 2023 @ 7PM EST.

    Can’t make it? No problem! The Zoom will be recorded to be enjoyed at your leisure.

    You’ll sample amazing chocolates with bean origins from around the world and learn how to pair these delicacies with a wide variety of cheeses in exciting and new ways. Never had dark chocolate and blue cheese together? You’re about to discover this iconic pairing.

    Everything you need for the virtual event is included:

    ⅓lb Comté Fort St. Antoine

    ⅓lb Brebis Du Haut Bearn

    ⅓lb Bleu des Basques

    Marou Lam Dong 74%

    Amedei Toscano Red

    D. Barbero Hazelnut Bark

    A Bag of Crackers

    IMPORTANT: We want your cheese to be as fresh as possible – we will start sending packages the week before Valentine’s Day. The Zoom link for the event will be e-mailed to you upon purchase – please make sure to include a valid e-mail address at check-out. The Zoom will be recorded to enjoy at your leisure if you are not able to attend on the scheduled date and time. $ 115. Register at www.formaggiokitchen.com

  • Wednesday, June 14 – Sunday, June 25 – Cheese Journeys: Alpine Regions of France and Switzerland

    Imagine lounging in a pool with a view of Mont Blanc while sipping a glass of wine and nibbling a perfectly ripe Tomme de Savoie. Dive into the exquisite landscape and food culture of the French Alps with Cheese Journeys’ owner Anna Juhl and David Robinson – cheese expert, buyer, and manager for Formaggio Kitchen – for a once-in-a-lifetime culinary adventure.

    You’ll begin the tour with an epic cave tour in the Jura Mountains to learn about Comté cheese, then head to base camp: a beautifully restored 1,000-year-old chateau overlooking fields and vineyards in the Savoie department of France. You’ll enjoy tastings in the wine cave and aperitifs on the terrace, not to mention gourmet meals in the red dining room, prepared and served by our private chefs. This expedition is all about slowing down and enjoying the natural beauty of France and Switzerland, along with delicious daytrips to meet local artisans who produce the most elegant wines, cheeses, and charcuterie.

    Prepare for scenery that feels like an opera set and traditional meals, like Raclette and fondue, served in actual Alpine chalets. Cheese culture doesn’t get more picturesque than this! This tour has been featured in Condé Nast Traveler. For itinerary and more information, visit www.cheesejourneys.com

  • Monday, September 11, 6:30 pm – Jam Making 101

    Julia Hallman, jam buyer and avid home canning enthusiast, is leading a Formaggio Kitchen session on jam basics, just in time to prepare you for summer’s fruit and vegetable bounty. During this September 11 demonstration at the Classroom Annex beginning at 6:30 pm, Julia will take you through the jam-making process from start to finish. We’ll cook four different preserves, one traditional, single-fruit jam plus three more unusual preserves. Our focus will be on the preparation of the raw fruit, the cooking process, and how to jar your jam. She will examine key topics such as the role of sugar, the importance of lemon juice and how to add it, the stages of cooking, and how to test the jam accurately for doneness. During the class, participants will be able to enjoy several examples of jam (with accompaniments!) to educate their palate. Lastly, to get you started on your own jamming endeavors, you will receive your own “Jam Kit” with all of the ingredients necessary (including Weck Jars) to make your first small-batch jam! NOTE: This class is held at our Classroom Annex, not our retail location. The annex is located at 67 Smith Place in Cambridge, and we highly recommend reviewing the directions available on the website at http://www.formaggiokitchen.com/classes. Please be aware of our cancellation policy. General Admission, $65.00 per person. Register online.

  • Wednesday, October 12, 6:30 pm – Spice Seminar with Épices de Cru

    On Wednesday, October 12, from 6:30 – 8, unlock the secrets of spices with spice hunters Steven Allison and Marika de Vienne of Épices de Cru. Spices are in every kitchen in America, yet little is known about them: their varieties, best terroirs, even rules for buying, cooking and storage. Explore different cuisines from around the world through their greatest spices and blends and learn to expand your own cooking range in new ways. Montreal’s own Épices de Cru wants to share its decades of spice knowledge with you! Please click here to learn more about Philippe and Ethné and Épices de Cru NOTE: This class is held at Formaggio Kitchen’s Classroom Annex, not its retail location. The annex is located at 67 Smith Place in Cambridge, and we highly recommend reviewing the directions available on the website below.  Formaggio’s regularly serves wine, beer and other non-cheese items at the classes. Please notify them at least 24 hours in advance of the class if you have any dietary restrictions by calling 617-354-4750. Please be aware of the cancellation policy: If you are unable to attend a class, please let them know at least 48 hours before the class is scheduled to take place and they will give you a full refund or a credit for a future class. No refunds are offered for cancellations within 48 hours before an event. There are no refunds, transfers, make-ups or deferments for missed classes.

    General Admission, $35.00 per person. Register online at www.formaggiokitchen.com.

  • Thursday, September 29, 6:30 pm – Jam Making 101

    Julia Hallman, Formaggio Kitchen’s jam buyer and avid home canning enthusiast, is leading a Thursday, September 29 session on jam basics, just in time to prepare you for summer’s fruit and vegetable bounty. During this two-hour demonstration beginning at 6:30 pm, Julia will take you through the jam-making process from start to finish. We’ll cook four different preserves, one traditional, single-fruit jam plus three more unusual preserves. Our focus will be on the preparation of the raw fruit, the cooking process, and how to jar your jam. She will examine key topics such as the role of sugar, the importance of lemon juice and how to add it, the stages of cooking, and how to test the jam accurately for doneness. During the class, participants will be able to enjoy several examples of jam (with accompaniments!) to educate their palate. Lastly, to get you started on your own jamming endeavors, you will receive your own “Jam Kit” with all of the ingredients necessary (including Weck Jars!) to make your first small-batch jam! NOTE: This class is held at our Classroom Annex, not our retail location. The annex is located at 67 Smith Place in Cambridge, and we highly recommend reviewing the directions available at www.formaggiokitchen.com.  $65 per person, Please be aware of our cancellation policy. Register online on the website or call 888-212-3224.  Image from www.lavenderandlovage.com.

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  • Thursday, September 15, 6:30 pm – Jam Making 101

    Julia Hallman, Formaggio Kitchen’s jam buyer and avid home canning enthusiast, is leading a session on jam basics, just in time to prepare you for summer’s fruit and vegetable bounty. During this two-hour demonstration on Thursday, September 15 at 6:30 pm, Julia will take you through the jam-making process from start to finish. We’ll cook four different preserves, one traditional, single-fruit jam plus three more unusual preserves. Our focus will be on the preparation of the raw fruit, the cooking process, and how to jar your jam. She will examine key topics such as the role of sugar, the importance of lemon juice and how to add it, the stages of cooking, and how to test the jam accurately for “doneness.” During the class, participants will be able to enjoy several examples of jam (with accompaniments!) to educate their palate. Lastly, to get you started on your own jamming endeavors, you will receive your own “Jam Kit” with all of the ingredients necessary (including Weck Jars!) to make your first small-batch jam! NOTE: This class is held at our Classroom Annex, not our retail location. The annex is located at 67 Smith Place in Cambridge, and we highly recommend reviewing the directions available at www.formaggiokitchen.com. Please be aware of our cancellation policy. If you are unable to attend a class, please let us know at least 48 hours before the class is scheduled to take place and we will give you a full refund or a credit for a future class. No refunds are offered for cancellations within 48 hours before an event. There are no refunds, transfers, make-ups or deferments for missed classes.  Image from www.smallmeasure.com.

    General Admission, $65.00 per person. Register online at http://www.formaggiokitchen.com/classes/

  • Tuesday, March 8, 6:30 pm – In Pursuit of the Finest Cheeses

    Tuesday, March 8, 6:30 pm – In Pursuit of the Finest Cheeses

    The 2016 Ayer Mansion Lecture Series resumes Tuesday, March 8 at 6:30 pm with Valerie Gurdal, Co-Owner of Formaggio Kitchen in Cambridge, the South End, and New York City. Learn about all things cheese while supporting the Ayer Mansion. Wine and cheese will be served at 6:30 followed by the lecture at 7. The Ayer Mansion is located at 395 Commonwealth Avenue, and tickets may be purchased online at www.AyerMansion.org. $35 per person.

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  • Sunday, January 24, 5:30 pm – Pressing for the Truth: Demystifying Olive Oil

    When the news about an international olive oil scandal became public knowledge a few years back, people were unsure of where to turn for “true” extra virgin olive oil. For over 20 years, Formaggio Kitchen has dedicated itself to creating and maintaining relationships with small olive oil farms from around Europe. It is these relationships (in addition to frequent visits!) that gives them confidence in the quality of every single one of their olive oil producers. One of the key figures behind their exceptional selection is Tim Bucciarelli, Formaggio’s olive oil buyer/importer. In this amazing and in-depth class on Sunday, January 24 at 5:30 pm, Tim will use his years of experience to explain the history of olive oil, the process of production and, most importantly, he will show you how to tell the difference between “good” and “bad” olive oil. In addition to a sampling of at least 8 different new harvest olive oils, Tim will also demonstrate some classic regional dishes that highlight olive oil. NOTE: This class is held at the classroom annex, not the retail location. The annex is located at 67 Smith Place in Cambridge, and they highly recommend reviewing the directions available at http://www.formaggiokitchen.com/classes/?utm_source=dont_forget_details_11_11&utm_medium=email&utm_campaign=full_class_schedule_text. Please be aware of their cancellation policy. Register on line in advance. General Admission, $55.00 per person.

  • Friday, November 6, 6:30 pm – Pie Making with Sarah Powers of Flour Bakery and Cafe

    Thanksgiving is all about giving… And pie! Join Formaggio Kitchen in welcoming Sarah Powers, Pastry Chef and head Pastry Trainer at Flour Bakery and Cafe, for a little of both. This Friday, November 6 class, beginning at 6:30 pm, will be an informative and practical lesson focused on seasonal and holiday pies. First, Sarah will demonstrate her skills as she teaches you how to craft the perfect pate brisee pie crust. Then, she will put that skill to the test as she demonstrates three classic recipes for apple pie, pumpkin pie and a rustic crostata. Last, she will share a special recipe that cannot be beat – a lovely chocolate cream pie that is perfect for the holidays! You will leave this class full of knowledge and full of delicious pie! NOTE: This class is held at our classroom annex, not our retail location. The annex is located at 67 Smith Place in Cambridge, and we highly recommend reviewing the directions available here. Please be aware of our cancellation policy. General Admission, $65.00 per person. Register at www.formaggiokitchen.com.

  • Wednesday, August 19, 6:30 pm – Pickling and Preserving 101

    Join Julia, Formaggio Kitchen’s senior buyer and avid home pickler/jamming enthusiast, as she takes you through preserving some of the tastiest summer fruits and veggies at the Formaggio Kitchen Classroom Annex off Concord Avenue in Cambridge on Wednesday, August 19 at 6:30 pm. Julia will show you some of her tried and true pickling and jamming recipes and explain matching spices, fruits, vegetables, and brines. You’ll leave with a knowledge of how to make quick pickles, shelf stable pickles, and jam. In pickling lingo, learn how to “put up” your produce before winter and save some of the fantastic flavors that summer has to offer. Each participant will also leave with their own “pickle kit” so that you can put your new skills to use! NOTE: This class is held at our classroom annex, not our retail location. The annex is located at 67 Smith Place in Cambridge, and we highly recommend reviewing the directions available at www.formaggiokitchen.com. Please be aware of our cancellation policy. General Admission, $65.00 per person, register on line.