Some of the finest examples of American artisan cheese are coming from producers in our own backyard. Each installment of our Local Cheese share will contain four varieties of cheese from different New England producers, all selected by our domestic cheese buyer at the height of ripeness and flavor. You'll get to know not only the incredible variety of New England cheeses, but also the stories and people behind them, as each cheese will be accompanied by information about the artisans and farms that produced it. Members of the Local Cheese community will also receive special subscriber-only cheeses not regularly available at Formaggio Kitchen.
In your Local Cheese Share, you'll receive 1/4 to 1/3 pound of each of four cheeses every month. Among them you'll find at least one example of each of the following cheese styles:
- Strong cheese (blue or washed rind)
- Soft cheese
- Firm cheese
Pickups begin on the first Thursday of each month for Cambridge subscriptions, and the first Friday of the month for South End subscriptions.
Cambridge Local Cheese memberships will be ready for pickup after 12pm on the following dates:
- Thursday, October 2
- Thursday, November 6
- Thursday, December 4
- Thursday, January 8 (six-month memberships)
- Thursday, February 5 (six-month memberships)
- Thursday, March 5 (six-month memberships)
South End Local Cheese memberships will be ready for pickup after 12pm on the following dates:
- Friday, October 3
- Friday, November 7
- Friday, December 5
- Friday, January 9 (six-month memberships)
- Friday, February 6 (six-month memberships)
- Friday, March 6 (six-month memberships)
Shares must be picked up by 4pm on the following Sunday.
Formaggio Kitchen has been an institution in Cambridge, Massachusetts for over 30 years - a gourmand's paradise doubling as a neighborhood grocer. Each year finds us traveling to the far reaches of the planet 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. Whether visiting us in person or online, we invite you to browse our products and enjoy finding both new and old favorites.