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The Cheese Board Company Store
Wine Spectator – What to drink with friends- A Festive Fizzy Red for Antipasti and Parties (Wine Spectator)Lini Oreste & Figli Lambrusco Emilia Rosso Labrusca 910 NV […]
- A Spanish White Not to Overlook (Wine Spectator)Bodegas Godeval Valdeorras Viña Godeval 2010 […]
- A Racy Riesling Anchors a Family Day at Sea (Wine Spectator)Ravines Finger Lakes Riesling Dry 2008 […]
- Red Burgundy at the River Café (Wine Spectator)Vincent Girardin Pommard Les Vignots 2009 […]
- A Beaujolais for a Lakeside Dinner (Wine Spectator)Louis Jadot Morgon Château des Jacques 2009 […]
- A Festive Fizzy Red for Antipasti and Parties (Wine Spectator)
- New York Times on Cheese
- An Unlikely Cheddar Is Suddenly BoastfulCracker Barrel’s new ad campaign highlights cheese competitions that the brand has won. […]
- Beets and Goat Cheese on a Bed of SpinachThis dish is much less elaborate than Wolfgang Puck’s iconic goat cheese and beet napoleon, but it hits all the same delicious notes. […]
- American to the RindA cheese from Beecher’s in Seattle and one from Morris County, N.J., win top honors from the American Cheese Society. […]
- A Mozzarella Treat to Make at HomeStracciatella, thin strands of fresh mozzarella soaked in heavy cream, can be made at home. […]
- Provençal Tomato and Squash GratinTomatoes do double duty here, forming a sauce and decorating the top of the dish. […]
- An Unlikely Cheddar Is Suddenly Boastful
- i-wine
- The Wines of Omar Zumot in JordanA couple of years ago we visited Omar Zumot at his winery in Amman and tasted his extensive portfolio of white and red wines. Since his wines are not available in the US, Omar recently sent us new samples via … Continue reading → […]
- The Rosés of Paso RoblesPaso Robles is making its mark in the world of rosé wines. A Paso Robles rosé—the Tablas Creek 2012 Dianthus—received the highest rating of any of the 100+ wines we tasted for our 2013 Annual Rosé Report. Furthermore, Paso Robles … Continue reading → […]
- Stinson Vineyards: A Boutique Winery in Virginia’s Blue Ridge MountainsStinson Vineyards is a new, family run boutique winery (1500 cases) located in White Hall, nestled in the foothills of Virginia’s Blue Ridge Mountains. When Scott Stinson moved there from Maryland in 2008 he wasn’t really expecting to be a … Continue reading → […]
- Francis Ford Coppola Winery: Five 2011 ChardonnaysThe Chardonnays reviewed here are from three different collections of the Francis Coppola Winery and are made from grapes sourced from several of California’s best growing regions. The Director’s Collection which is a series of wines to “showcase Sonoma County” … Continue reading → […]
- Catalan Wine Day at JaleoThe Associació Vinícola Catalana (Catalan Winery Association) of Barcelona recently organized a magnificent lunch at Jaleo Restaurant in Washington, D.C. which featured the food and wines of Catalonia. The lunch was part of a day-long trade tasting featuring the wines … Continue reading → […]
- The Emergence of Carignan in Chile’s Maule ValleyAfter decades of successfully exporting good quality entry level wines, Chile has emerged as an important producer of premium wine. In our Report #21: The Chilean Wine Revolution we called attention to the increasing number of wineries that are producing … Continue reading → […]
- The Wines of Omar Zumot in Jordan
- Food and Wine
- Insider Guide to Puerto Rico RestaurantsIn this Article Puerto Rico Restaurants Puerto Rico Travel Tips Wilo Benet’s Favorite Puerto Rico Restaurants Caribbean Burgers: The Place “The Place is airy, with a cool-mist system for when the weather gets too hot, and the burger choices are phenomenal. They use house-ground beef and artisan buns, and you can top your burger with ripe plantains. There’s a […]
- Insider Guide to Key West RestaurantsIn this Article Key West Hotel Picks Photo courtesy of Half Shell Raw Bar Best Local Oysters: Half Shell Raw Bar “This is one of oldest spots in town, right on the water. It’s a nice place to grab a beer, and they have shuckers going through tons of Apalachicola oysters right in front of you—in fact, the local oyster shucking competitions are held here.” hal […]
- Editor’s Letter June 2013Really big cooking trends don’t emerge all that often. But one of the biggest I’ve seen in years is chefs cooking with live fire. Some people mock the idea of this as a “new” phenomenon, since its roots are as old as the Paleo diet’s. Those taking my side cite popularizer Francis Mallmann, the Argentinean chef and author of the book Seven Fires, and his doze […]
- The Awesome Pairing Power of MuscadetIn this Article Five Great Muscadets To Seek Out Video: More Summer Wine Picks If there’s one food that pairs impressively with the French white wine known as Muscadet, it’s oysters. Oysters and Muscadet, one is told, go together like Mickey and Mouse. They are an inseparable duo, which is all fine and good, if you like oysters. I do not. Once upon a time I […]
- Bangkok’s Curry CrusadersBangkok Restaurants Soul Food Mahanakorn Bo.Lan Nahm I’m with David Thompson, the Australian-born Thai-food expert and chef, at a venerable Bangkok restaurant that’s a favorite of the royal family. A waiter brings a dish of tiny, delicate flowers called dok anchan with prawns. Thompson tastes it and nods appreciatively. A second dish arrives: yellow curry cr […]
- Insider Guide to Puerto Rico Restaurants
- Reypenaer – The Wine and Cheese Guru
- Join us for a cheese & wine tasting at the Reypenaer Tasting RoomsVisiting Amsterdam? Join us at the Proeflokaal for a wonderful cheese & wine tasting master class. Spend a fascinating hour with our Taste Master Ron Pieters and experience the joy of truly tasting. Using 6 of our finest artisan cheeses matched … Continue reading → […]admin
- Sustainably Matured Reypenaer CheesesReypenaer cheeses are matured or ripened in an old cheese warehouse that dates from 1906. This was a time when hardly any refrigeration or heating was used and technological progress was nowhere near as advanced as it is today. Things … Continue reading → […]admin
- Duurzaam gerijpte Reypenaer kazenReypenaer kazen worden gerijpt in een oud kaaspakhuis uit 1906. In die tijd gebruikte men geen koeling en nauwelijks verwarming; men was toen nog niet zo ver met de techniek. Tegenwoordig is dat anders. Maar niet in het pakhuis van … Continue reading → […]admin
- Cheese Tasting Tips to try at Home from Ron PietersYou just arrived home after a wonderful cheese and wine tasting at the Reypenaer Proeflokaal. You are keen to experience these taste sensations once more, but how did it work again? Well, to create an exciting tasting experience is both simple … Continue reading → […]admin
- Onze Paasaanbieding 2012 – Reypenaer 1 Jaar en Reypenaer VSOPDe Reypenaer 1 jaar oude kaas: Kleur: Geel, lichtbruin door de gekarameliseerde suikers . Geur: Licht zoetig, paddenstoelachtig, neigend naar houtgeur. Smaak: De intense smaak is smeuïg zacht en blijft lang in de mond hangen. Nasmaak: licht nootachtig, houtachtig, met … Continue reading → […]admin
- Join us for a cheese & wine tasting at the Reypenaer Tasting Rooms
- Culture Cheese Magazine Reviews, Recipes and News that is everything Cheese
- Unfiltered: They're Serving Mouton in Cannes Now (Wine Spectator)Plus, a Texan happy to have wine on his boots, a Santa Barbara wine label dispute ends amicably enough, and the ups and downs of Brooklyn's Great GoogaMooga […]
- Why Aren't 2012 Bordeaux Wine Futures Selling? (Wine Spectator)Most châteaus lowered prices, but consumers don't think the wines are worth the investment […]
- How Much Money Is a Classification Worth? Proposing Grand Cru Beaujolais (Wine Spectator)Would you "cru"? […]
- Wine Drinkers Face Little Danger from Pesticides, but Vineyard Workers Do (Wine Spectator)A French study found chemical residues in wines, but at low levels; experts hope to eliminate need […]
- Lights! Camera! Pour! Video Contest! Wine Spectator's 7th Annual Contest (Wine Spectator)Share your wine story and earn great prizes […]
- Unfiltered: They're Serving Mouton in Cannes Now (Wine Spectator)
- Slowfood.org
- Chefs Collaborative: 20 Years Later May 16, 2013We chefs are blessed with the capacity to influence the public’s food choices. And our purchasing power is equally as influential among producers and purveyors. We will continue to push for ingredients produced and harvested with a passion for quality that matches our own; and we will continue to share the stories behind these ingredients with our customers, […]info@slowfoodusa.org
- Dogs Need Slow Food, Too May 9, 2013We need to hold our pet food to the same standard as our own. Sure, Fido doesn’t need to feast on filet mignon every day. But with the amount of chemicals, low-grade fillers and artificial colors in many commercial dog foods, he could be eating much better.By: Emma Rachel, co-founder of FidoDogTreats.com, an online natural dog supply shop Simply put, pets ar […]info@slowfoodusa.org
- Slow Food, Slow Money April 30, 2013Last night I had the distinct pleasure of hearing Carlo Petrini speak at the Slow Money National Gathering at the beautiful Boulder Theater in Boulder, Colorado. Always charismatic, his remarks were engaging, electric, challenging, and inspiring.By: Abbe Turner, co-leader of Slow Food Northern Ohio Last night I had the distinct pleasure of hearing Carlo Petr […]info@slowfoodusa.org
- The Price of Perfection April 26, 2013It’s tough not being perfect. Everyone who has ever had a bad hair day knows that. And that’s no more true than for those misshapen, oddly sized fruits and vegetables that Mother Nature inevitably produces.Originally posted by JoAnne Berkenkamp for the Institute for Agriculture and Trade Policy It’s tough not being perfect. Everyone who has ever had a bad ha […]info@slowfoodusa.org
- Know Your GMOs: The “Monsanto Rider” April 20, 2013While Section 733, called the “Monsanto Rider” by some, did not make it into the Ag Appropriations Bill, similar provisions were included in the 2012 Food and Farm Bill, which was not debated nor adopted by the House of Representatives.By Ed Yowell, Slow Food USA Regional Governor, NY, NJ, CT GMO foods are a source of continuing controversy about long-term e […]info@slowfoodusa.org
- Chefs Collaborative: 20 Years Later May 16, 2013