Funky Formaggi

02/23/2026

2026 snow storm 🌨️ ❄️ ⛄️ Sheepshead Bay Brooklyn!

01/12/2026

Truffle Pecorino Mac and cheese ! Finished in wood fired oven! Created by in his home studio kitchen and videography and editing by we shot quite a few sessions this one is from March 2021. Not sure how we never shared it. Needless to say some of the best bites are created in these sessions! Expect more unreleased and new clips coming soon!

12/03/2025

At Eataly Downtown for a special event showing off the great Malghe di Vezzena ezzena which is a traditional cows milk cheese hailing from the Vezzena plateau in the Trentino region of Italy, where it’s been produced in the alpine farms of Lavarone, Vezzena, and Folgaria since the early 1900s. The word ‘MALGHE” literaly means alpine hut. The Flavors of Vezzena are Particularly Aromatic with complex notes of dried fruit and herbs due to the varied alpine grasses the cows graze on. The texture: Semi-hard, creamy, and buttery, with small holes throughout the paste. This cheese is perfect with a bottle of Chardonnay… Sparkling wine, wines from the region of Trento or some prosecco.

10/13/2025

It’s wonderful to grab your lunch and go to the nearest park and find a Jazz band!

04/04/2023

Every day has its bright spots highlight those bright spots and drowned out the darkness. Stay positive and keep a calm heart.

01/04/2023

06/15/2022

Sunflowers in the morning sunlight! I haven’t had the time to develop this account since I’ve been dealing with mounting health issues since January. I decided to shoot anything and work on learning how to capture light and shadow with a balanced composition. Not to forget the magical world of color! Still so much to learn! Loving the process. 🌻

06/08/2022

Moliterno di Central is a Sheep milk cheese produced on the Italian island of Sardinia that you see here staged
At the Nuraghe Losa also on the Italian Island of Sardinia close to the Village Abbsanta. This stone structure was built during the Nuragic period by fitting stones in place by hand without mortar and is still standing thousands of years later. There are thousands of Nuraghe still standing on the island today and their image is synonymous with the very identity of the Island. I see these structures as symbol of simple principles of precision and accuracy that contribute to a long lasting presence of strength and quality that came to be possible behind the hard work, dedication and cooperation of the community it’s families and the skilled craftsmen and women that made up the Nuragic culture and gave rise to a marvel of engineering we can see still standing today! Visiting this magical island and seeing this with my own eyes has inspired me to believe in these principals even more. Reflecting back on the Wheel of Moliterno Di Central standing right in front representing the same philosophy with its 135 years of quality and tradition that are still standing today in a modern market place! This post is my tribute to the families and communities of Shepards, cheese makers and skilled workers that have made this cheese over the years. Thank you for continuing to provide this experience at the family table for many over the years!

03/26/2022

Spring is the season for new life! It’s a great reminder in tough times that there are always opportunities to Renew yourself and your life! Here’s to the new opportunities life brings us! Spring has sprung!

03/24/2022

One of the first cheese models in the development of Cheese Shop Studio! The always stunning Moliterno al Tartufo! Central Formaggi developed the infusion process that gives this truffle Pecorino its striking veins and it was a first in the history of cheese making! 12 years later some cheese makers around the world have finally figured it out! You can now find various cheese makers in Spain and Italy who have done a good job coping the process! The real success is in the family honored recipe that is Moliterno before the truffle! Hunt it out and try it if you haven’t yet!