Formaggio Kitchen

Our selection of high-quality, sustainably sourced tinned fish elevates any snacking experience. From collections that function as great gifts or starter kits to a robust selection of a la carte offerings, we've got something for every type of tinned fish lover—from beginner to enthusiast. Stop in or click here to shop our selection online: https://buff.ly/3G1lTHe

Kealy’s potato and leek hand pies are back on Saturdays! We’re offering a variety of other specials in lieu of the BBQ as well like Reubens and Rachels. Stop by the Huron Ave shop!

Congrats to our friends Bonilla a la Vista for being featured on Oprah Winfrey’s Favorite Things 2024 list! Stop by any of our shops or click here to grab a tin: https://www.formaggiokitchen.com/bonilla-a-la-vista/

Beautiful bay scallops just arrived in the butcher case at the Huron Ave shop from Martha’s Vineyard. Looking for something to cook up for dinner? This could be it!

Get your turkey order in! 🦃 We're offering fresh, raw turkeys as well as roasted, unsliced turkey breasts again this year. Our turkeys are sourced from a collection of small Amish and Mennonite farms in Pennsylvania. Please note they are first come, first served. There is no hard deadline but we encourage you to order early as we will close ordering once we run out of birds to sell—and they're selling fast! Click here to learn more, view the full menu, and place your order online: https://buff.ly/40vyccG

While there were several great Halloween costumes worn by our staff members today, we had to share our Head Baker, Kealy’s, Formaggio Kitchen bag of groceries costume!

Looking for an easy dinner this week? Stop by the Huron Ave shop and pick up one of Kealy’s squash tarts! It’s made with honey nut squash, kale, caramelized onions, Gruyère, and Parmesan. All you have to do is pop it in the oven to warm it up and dinner is served!

Muscat grapes are here at the Huron Ave shop! They are very sweet and delicate with a pronounced floral aroma—perfect for a cheese board. Pair with a fruity-nutty cheese like an aged cheddar.

Ekiola is back! Stop by any of our shops and grab a piece or click here to have it delivered to your doorstep: https://www.formaggiokitchen.com/ekiola-ardi-gasna-fermier-20148500000-asu/

Produced using organic cow’s milk, this Belgian beauty, Le Doré de Lathuy, is modeled after the French classic Reblochon. It has a smooth and sticky interior with flavors that are a complex combination of vegetal, nutty, and milky. Take a whole or half home!

Set yourself up to receive a monthly selection of curated cheese & wine and you’ll be ready to cozy up with something tasty all winter long. Click the link below to learn more and become a member—Join by 10/31 and welcome November’s selections!

https://app.table22.com/product/formaggio-kitchen-cheese-club

Vacherin Fribourgeois Sangle just came in and it's perfect! This Swiss classic is wrapped in spruce bark, which gives it an earthy, slightly smokey aroma. It's washed with brine and has a deeply savory flavor and melt-in-your-mouth texture. Come in and take home some of this special cheese. It's amazing in fondue!

Cheese is seasonal. As the weather changes throughout the year, the animals' diets change too. During the winter, generally speaking, animals are fed a diet of hay rather than grass and wildflowers. This diet gives their milk a higher fat content. That high-fat milk makes for richer cheeses. Two iconic examples of cheeses made with winter milk are Vacherin Mont d'Or from Switzerland (or France) and Rush Creek Reserve from the state of Wisconsin in the USA. Both have just arrived at the shop and are ripe and ready to be the centerpiece at your next gathering. Click here to shop cheese: https://buff.ly/3PbyiPf

We're firing up the grill for the last time in 2024, today, Sunday 10/27. Swing by the Huron Ave shop between 11am and 2pm for a final barbecue meal. Thank you for a successful season and we'll see you in 2025!

It's truffle Brie season! This decadent cheese has a line of mascarpone mixed with bits of real black truffle running through its center. When at room temperature the creamy paste of the Brie oozes around the center line of truffles making for a delightful mix of buttery Brie flavor with truffle aromas in perfect harmony. Enjoy it on its own or with a drizzle of honey, crackers, and a glass of bubbly. Stop in!

Today is the last Saturday of 2024 that we’ll be serving barbecue! Swing by the Huron Ave shop between 11am and 2pm to savor some.

👑🧀 IT'S HERE: Vacherin Mont d'Or, the king of seasonal cheeses! It's made in both France and Switzerland (the origin is a point of contention between the two countries), but ours comes to us from Switzerland. Traditionally made with the winter milk of the same cows that produce Gruyère in the summer, this cheese is only available from October until April, making it all the more precious. The cheese must be made from cows munching on straw and fodder (which gives their milk extra richness); once outside to graze at pasture, their milk is used for larger alpine cheeses. This cheese is pure pleasure. It's ooey gooey and tastes rich and woodsy. Right now we have the individual 12oz rounds as well as larger rounds that we cut slices off of. Stop by any of our shops to get some!

🗣️ LAST CALL FOR BBQ! This weekend is the last time we’ll be serving barbecue for the 2024 season. Swing by Formaggio Kitchen Kendall today, Friday 10/25, between 11am and 2pm for some or the Huron Ave shop (same time frame) Saturday or Sunday.

It’s persimmon season! We are carrying two types: Hachiya (pictured on top) and Fuyu (pictured on the bottom). Fuyu persimmons can be eaten more readily than Hachiya, they are best when bright and barely soft and have a sweet honey flavor. Hachiya persimmons are the ones that must be melting in texture before they are ready to eat. Stop in and browse all the great fall produce we have at the Huron Ave shop right now!

Raclette season is here! Raclette refers to a semi-hard cheese and also a Swiss dish based on heating the cheese and scraping off the melted part of the cheese. In Switzerland Raclette is typically served with potatoes, cornichons, pickled onions, cured meat, and warm beverages and/or wine. It also is delicious served on a cheese plate.

Each month our cheese club, Voyage Fromage, explores a different theme. The next shipment, going out on November 6th, will be highlighting some of our favorite cheeses from Belgium. 🇧🇪

We work closely with affineur Kaasaffineurs Van Tricht (pictured here) to import a variety of cheeses from Gouda to goat cheese. Located in Brewery De Koninck in Antwerp, they have 10 different aging rooms to accommodate storing, aging, and caring for a variety of styles of cheeses.

Members will receive a variety of 4 different Belgian cheeses paired with a rare Cantillon jam and a fruit and nut bread—a Belgian delicacy.

Want in? There’s still time to sign up! Click here to purchase your membership by midnight, Sunday, November 3rd: https://www.formaggiokitchen.com/voyage-fromage/

New on the cheese counter: Sbrinz! This grana-style Swiss cheese is one of the oldest known cheeses in Europe. It comes to us as large, 90lb wheels made of raw, whole cow’s milk and aged for over 48 months. The result is a very hard, crumbly texture laced with tyrosine crystals. Though it is a grana-style like Parmigiano Reggiano, its flavor is a lot less fruity and much more earthy, nutty, and savory. As you can imagine, it can be used in recipes where you would typically use Parmesan but it’s also great for snacking on a cheese board, of course. Stop in soon for a piece! Pictured here is our Head Cheese Buyer, Marc, cracking the wheel.

Comment below with your guess for November's theme! Want to become a member? Click here to learn more and sign-up: https://www.formaggiokitchen.com/cheese-clubs/

Day dreaming of taking a trip to Portugal? Let our Head Cheese Buyer, Marc, take your taste buds on a trip there! On Saturday, November 2nd he'll be sharing some of his favorite finds from his recent trip there with you. From rare cheeses to his own version of cozido a Portuguesa, this will certainly be a delicious evening. Click here to get your tickets: https://buff.ly/48giTXa

Just in from Italy! We’re thrilled to offer zabaglione made with fresh free-range eggs, 100% Italian sugar, and Marsala. Italian master ice cream maker, Alberto Marchetti, has jarred the zabaglione he’s always used for affogato, bringing a taste of Turin tradition straight to your table.

Serve it over cake, crostata, or panettone, on fresh fruit with toasted almonds, or enjoy it on its own with biscotti or amaretti. Classic zabaglione uses egg yolks and Marsala, but this versatile dessert can be made alcohol-free for all to enjoy.

Stop by our Huron Avenue shop to grab some today!