Made in Massachusetts: Cheese, Beer, and Other Local Treats
Tuesday, October 23, 2012 from 6:30 PM to 8:30 PM (EDT)
Join us for an evening of Bay State-born goodies hosted by mongers Sarah and Ross. In this session you'll learn about the artisans shaping the current cheese scene in Massachusetts, plus those who laid the groundwork during the commonwealth's long history of cheesemaking. Your instructors will share stories and cheeses from their favorite local producers, including Hillman Farm, Westfield Farm, Robinson Farm, Cricket Creek, and the award-winning Ruggles Hill Creamery. To round things out, they'll pair the cheeses with Bay State beers and other local products.
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.
When & Where
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.