At Formaggio Kitchen in Cambridge, a direct importer since 1978, Chef Thiago Silva tastes his way through a rotating selection of 200 to 300 cheeses, including a 36-month-aged Gouda and a creamy Wisconsin goat's milk cheese. Downstairs, the shop's cheese cave keeps everything from 80-pound wheels of Comté to Parmigiano Reggiano at the perfect humidity and temperature, essentially a happy place for cheese before it's sold.
#cheese #bostonfoodtour #foodanddrink
Got a story idea for us? Send us an email at pitch [at] GreatBigStory [dot] com ?
Get exclusive GBS items from our online store ?
? https://shop.greatbigstory.com/
SUBSCRIBE: https://buff.ly/41yqVHF
NOTIFICATIONS: Make sure you enable the ? to get notified about our latest video publishes.
Follow us on Instagram: https://www.instagram.com/greatbigstory
Check us out on TikTok: https://www.tiktok.com/@greatbigstory
Follow us on Facebook: https://www.facebook.com/greatbigstory
Give us a shout on Twitter: https://twitter.com/greatbigstory
Sign up to our newsletter: https://greatbigstory.com/signup/