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Micro Classes at Formaggio Kitchen - Cambridge

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Explore upcoming Micro Classes at Formaggio Kitchen - Cambridge (358 Huron Ave, Cambridge). Micro Classes ($50) feature fun and more unusual topics for curious, adventurous eaters and drinkers.

Events in this collection

  • Micro Series: Pickling 101—Brine, Balance, and Flavor—$50 primary image

    Micro Series: Pickling 101—Brine, Balance, and Flavor—$50

    Thursday at 20:30

    From $0.00

  • Micro Class: Heat Index—A Hot Sauce Tasting—$50 primary image

    Micro Class: Heat Index—A Hot Sauce Tasting—$50

    Thu 29 Oct, 20:30

    From $0.00

  • Micro Class: Korean Pantry Ingredients, $50 primary image

    Micro Class: Korean Pantry Ingredients, $50

    Thu 28 Jan, 20:30

    From $0.00

  • Micro Class: Mustard—History, Craft, Tasting, and Pairings, $50 primary image

    Micro Class: Mustard—History, Craft, Tasting, and Pairings, $50

    Thu 11 Feb, 20:30

    From $0.00

  • Micro Class: An Exploration of Pepper primary image

    Micro Class: An Exploration of Pepper

    Thu 25 Feb, 20:30

    From $0.00

  • Micro Series: An Exploration of Umami—$50 primary image

    Micro Series: An Exploration of Umami—$50

    Thu 11 Mar, 20:30

    From $0.00

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Organizer of Micro Classes at Formaggio Kitchen - Cambridge
Formaggio KitchenFormaggio Kitchen has been an institution in Cambridge, Massachusetts for over 40 years - a gourmand's paradise doubling as a neighborhood grocer. Cheese is our specialty and our classes offer an opportunity to experience an exquisite selection from near and far. Our mongers choose cheeses that are tasting best at the time and pair them with wine, beer and classic, or sometimes surprising, accompaniments. Classes usually run about 1.5-2 hours.To purchase a spot, select the class you are interested in from the list below and register online. If you have any questions, please emailclasses@formaggiokitchen.com. Please make note of ourcancellation policy.For any classes or events involving tastings of beer or wine, we validate legal age of our participants.