Today we’d like to introduce you to Valerie Gurdal.
Valerie, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I started in the Cambridge location in 1984 and there I met my husband, IhsanGurdal and over the course of the next few years, we began a buyout of the company. Years later, we opened the South End location where I work and he works at the Cambridge location.
I applied to the Cambridge shop after having spent 6 months in Spain and falling in love with the everyday market shopping and Formaggio Kitchen and the produce shop next door, which we eventually took over and the fishmonger reminded me of that shopping experience.
Ihsan and I and key staff members travel to Europe and even Asia several times each year not only to source new products but to maintain our relationships with our current purveyors.
This year will mark the 4oth year anniversary of Formaggio Kitchen. We are very proud and blessed. Cheesemongering and the food industry has grown so much over the last 5-10 years and we have seen so much over the last 40 years.
Has it been a smooth road?
Of course, there have been obstacles. Most have been trends like cheese and cholesterol in the 80’s, cutting out carbs, lots of changes in diets. Raw milk has been a challenge, I have always thought, we could just add an asterisk next to raw milk cheeses like they do with raw seafood or undercooked meats on a menu and let the consumer decide. We import most of our products ourselves so challenges with new regulations with the FDA especially after 9/11 and new Food Safety Acts. But, it is all part of the growth in our industry.
We’d love to hear more about your business.
Formaggio Kitchen is three small shops Cambridge, Boston and NYC, Essex Street Market. We specialize in cheese that is what we are most known for. I don’t think people realize how much cheese we go through in a week or two. We import most ourselves so every two weeks we bring in pallets of product. Not just cheese but pastas, polentas, cookies, crackers, oil, vinegars, potato chips, mustards, etc.
I am most proud of our longevity and feel like we have been groundbreakers in the field of cheese and specialty foods. I feel like our industry is now something that people want to make a career of. We employ lots of change of lifers we have attorneys, chefs, MBAs who now want to have a career in food. We have spawned many other cheese shops and it is really great to know that people who worked here have gone on and stayed in the business.
I think a key factor that sets us apart is the lengths we go to to find and care for our products and educate the consumer. As I mentioned, we travel all over have developed long and lasting relationships with many of our purveyors. I think our product selection is unique and so well thought out. I think our staff knowledge and customer service is unparalleled. I am so proud of all our staff. They are curious and keep pushing us.
Is our city a good place to do what you do?
Both Cambridge and Boston have been good to us. We are in neighborhoods so there are good and bad components of that. I love the old-fashioned feeling we have in both locations. We know our customers so well. Both locations have parking issues but that is part of city living. When we started selling wine in Boston we still had the Sunday blue laws they have changed that now. I think one of the hardest things for independent businesses starting out is the rent. Rent in Boston is very high and therefore you end up with chain stores everywhere and I have a hard time with that. As independent mom and pop store owners, I want to see more unique shops in neighborhoods. Luckily, in the South End we have very few chain stores. I think the small shops, cafes and restaurants bring character and uniqueness to neighborhoods.
Contact Info:
- Website: www.formaggiokitchen.com
- Phone: 617-350-6996
- Email: info@formaggiosouthen.com
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