Huron Village Part Two: Say Cheese!

Just down the street from Hi Rise Bakery is Formaggio Kitchen, a veritable foodie treasure, overflowing with artisanal products. The shop opened in 1978 with the intention of bringing Cambridge a taste of the Old World’s traditional specialties. What began as only a cheese and wine shop has evolved into a three-part, gourmet grocery that keeps tradition alive during an age of increasing food industrialization.

As the name implies Formaggio Kitchen is best known for “The Wall” of cheese at its entrance—at any time comprised of two to three hundred different cheeses from Europe and the US. Its wine selection, though not as extensive as the cheese, is kept with the same diligence. The store demands the highest quality of the merchandise it sells, and is constantly in communication with the individual producers to be sure of their wares. “Our philosophy supports small producers, traditional production, and people who are passionate about what they make,” says Tim Bucciarelli, one of the stores knowledgeable and patient employees. I don’t doubt that for a second, as the employees are equally passionate about what they sell. A walk through Formaggio Kitchen is a sort of unexpected food tutorial. The staff is expert in their areas of food specialty including cheese, wine, baked goods and confections, local produce, or meats. The store is not only a purveyor of fine products, but it’s a community educator in the ways of traditional food.

This education happens at Formaggio Kitchen in a variety of ways. The staff is always around to explain a specific process of production, suggest a pairing, offer a tasting, or chat about regional specialties. The weekends are also a great time to be at the shop and soak up a little knowledge from the wine guy. He stands in the cramped wine section for the sole purpose of offering sips and answering questions that launch into mini lectures. Perhaps the most in depth learning happens in the popular classes that Frommagio offers weekly. An upcoming lecture titled “From Bean to Bar – Aritsan Chocolate in the US” is an evening devoted to learning about sustainable chocolate production in America, and of course, a tasting is included.