Best of Boston

Last year Food and Wine magazine named Formaggio one of the five cheese shops in the nation, and Cambridge Pulitzer Prize-winning poet Louise Gluck wrote an ode to the shop, included in her latest book and printed in the New Yorker. Overkill? Au contrarire. Formaggio’s selection is amazing: from Pecorino di Pienza and Fontina Valle d’Aosta from Italy to Castellano and Manchego from Spain. The shop even has a ripening cellar where more than 100 cheeses—including English cheddars and Italian pecorinos—age in perfect humidity. Don’t get us started on Formaggio’s noncheese delectables…