{"id":2415,"date":"2025-04-24T04:27:05","date_gmt":"2025-04-24T04:27:05","guid":{"rendered":"https:\/\/www.sutyo.com\/cheese-shops-we-love-formaggio-kitchen\/"},"modified":"2025-04-24T04:27:05","modified_gmt":"2025-04-24T04:27:05","slug":"cheese-shops-we-love-formaggio-kitchen","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/cheese-shops-we-love-formaggio-kitchen\/","title":{"rendered":"Cheese Shops We Love: Formaggio Kitchen"},"content":{"rendered":"
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Location<\/strong><\/h2>\n

In the Essex Market, 88 Essex St, New York, NY 10002<\/p>\n

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\"Formaggio<\/p>\n<\/figure>\n

Focusing on Smaller Producers, But in a Bigger Space<\/h3>\n

When Formaggio Kitchen New York<\/a> first opened in 2006, the store was located in the former Essex Street Market in Lower Manhattan and was much smaller. Andrew Clark, the General Manager of Formaggio Kitchen New York, says regardless of the size, they made it work. It gave off an old-world market feel that complemented the old tradition of cheese making nicely. \u201cOne of the things we loved about the old market was how tight and cramped it was,\u201d says Clark. \u201cIt gave it a lot of character.\u201d<\/p>\n

Three years ago, Formaggio Kitchen settled into its current space at the new Essex Market with a much bigger, airier layout which works well when it comes to showing off the goods. \u201cWe can do so much more with this space than in the old market,\u201d says Clark. \u201cBefore we had to choose maybe just one type of cheese or style. Now we can get five kinds of cheeses per style.\u201d<\/p>\n

While the location may have changed, the mission behind Formaggio Kitchen has always stayed the same: to provide first-class cheeses produced by families from around the world. \u201cWith every trip, we make personal connections and relationships with small producers,\u201d says Clark. \u201cA lot of our favorite cheeses we import directly to our Cambridge location, and then distribute those cheeses to our other three shops in Boston, Kendall Square, and here.\u201d<\/p>\n

But people don\u2019t just come for the cheese, although that\u2019s a big part. Customers come for the friendly service and the good conversation too. \u201cI love it when people stay and talk and hang out,\u201d says Clark. \u201cThat’s the best.\u201d<\/p>\n

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\"Formaggio<\/p>\n<\/figure>\n

The Store<\/strong><\/h2>\n

Formaggio Kitchen New York is located on the street level of Essex Market. The 225-square foot shop has a 12-foot cheese case displaying roughly 50 different cheeses from around the world for customers to sample and purchase at their leisure. \u201cThe goal is to have our favorites of every aged cheese tradition and style,\u201d says Clark. \u201cFor lots of variation throughout the year.\u201d<\/p>\n

Near the front of the store, you\u2019ll find one section designated to a wide variety of olive oils while in the back, there\u2019s a cold section dedicated to olives. Many other accompaniments are located throughout the store too, such as jam, pasta, and potato chips, all coming from various small global producers.<\/p>\n

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Top-Selling Cheeses<\/strong><\/h2>\n

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\"Parmigiano

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Parmigiano Reggiano, Cravero San Pietro photo courtesy Formaggio Kitchen<\/p>\n<\/figcaption><\/figure>\n

Parmigiano Reggiano Cravero<\/strong><\/a><\/p>\n

This aged cow\u2019s milk cheese from the Cravero family in San Piero, Italy is the most popular cheese in the shop, and for good reason. \u201cIt\u2019s made by one producer,\u201d says Clark. \u201cAnd we directly import it to the states.\u201d From a family who has been aging cheese since the 1850s, this Parmigiano Reggiano has an easy balance of flavor with a hint of nuttiness.<\/p>\n

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\"Brebis

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Brebis Pardou photo courtesy Formaggio Kitchen<\/p>\n<\/figcaption><\/figure>\n

Brebis Pardou Vieux<\/strong><\/a><\/p>\n

This rare French sheep\u2019s milk cheese is made with milk from brebis b\u00e9arnaise, a particular type of sheep breed found in Spain\u2019s Basque country. It\u2019s what Clark calls, \u201ca little bit extra aged\u201d and done so while inside an old train tunnel. \u201cThis is to mimic the natural cave environment with cool temperatures and high humidity,\u201d says Clark. The result is smooth but bold.<\/p>\n

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\"Grey<\/p>\n<\/figure>\n

Grey Owl <\/strong><\/p>\n

This goat\u2019s milk cheese comes from a small dairy farm called Fromagerie le Detour, in Quebec. A gorgeous ash-ripened goat’s\u00a0milk cheese is both soft and creamy with a sharp flavor. \u201cIt pays homage to the traditional Loire Valley cheese Selles-sur-Cher,\u201d says Clark. \u201cIt is our favorite North American cheese of its style.\u201d<\/p>\n

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\"Formaggio<\/p>\n<\/figure>\n

Also Look For<\/strong><\/h2>\n

Formaggio Kitchen New York also has a six-foot curved charcuterie section. Customers can choose from mortadella pork and rosemary ham, along with various housemade pates, which include rabbit and chicken liver, among others.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Location In the Essex Market, 88 Essex St, New York, NY 10002 \u00a0 Focusing on Smaller Producers, But in a Bigger Space When Formaggio Kitchen New York first opened in 2006, the store was located in the former Essex Street Market in Lower Manhattan and was much smaller. Andrew Clark, the General Manager of Formaggio … Okumaya devam et “Cheese Shops We Love: Formaggio Kitchen”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2415","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2415"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2415\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}