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I tried making wine once, and only once.
It was a catastrophic failure. Frankly, I’m surprised it didn’t kill anyone I care about. Fortunately, my feeble attempt at turning grape juice into the sublime beverage we know as wine was so bad, it naturally prevented anyone from consuming enough to be in any real danger. I have my strengths, and making wine isn’t one of them. Never again.
Read MoreThe Batlle family, owners of Gramona Winery, has been making sparkling wine in Penedès, Spain, since 1881. From the very beginning, their innovation and focus on natural winemaking have earned them a stellar reputation amongst cava lovers worldwide. The family motto reveals their dedication - Viti, Vini, Vitae. Verum cava. “From the grape, to the wine, to our life. True cava.” But if you assume Gramona is making cava, you’d be wrong.
Read MoreIn the heart of Spain’s Catalunya region, the country’s most famous goat cheese is made. Josep Martí owns and operates Sant Gil d’Albió, a tiny dairy producer in the foothills of Northern Spain. The formatgeria has been in the same spot for more than four decades, the family home he was born in. While Josep now lives fifteen minutes away, he returns to his childhood home every day to continue the family business making amazing cheese.
Read MoreWho can resist a sprinkle of grated cheese? The option people reach for most is Parmigiano Reggiano. Often called the “king of cheeses”, it is the ubiquitous choice for Italian restaurants and home dining tables everywhere. With an amazing flavor and a cult-like following, it’s no surprise this cheese is a favorite. It’s far from the only one, however....
Read MoreMore than any other grape in the world, pinot noir is at once lauded for its magnificence and cursed for its difficulty. Picking just the right cheese to pair with this expressive, seductive wine will result in one of the best wine and cheese pairing experiences you’ll ever have!
Read MoreFew cheeses on earth are as unique and provocative as Casu Marzu. Often referred to as “the forbidden cheese”, “the maggot cheese”, and even “the world’s most dangerous cheese”, this Sardinian delicacy brings out some strong reactions.
Read MoreEven though wine and chocolate are two of the most beloved treats in the world, not everyone enjoys the pleasure of creating pairings with them, which is surprising given how many similarities they share. They have lots in common, maybe even more than you think.
Read MoreNestled into the undulating peaks and valleys of the Swiss Jura, the small village of Bellelay is home to a beloved cheese. With a history spanning more than 800 years and a one-of-a-kind method for serving it, Tête de Moine AOP is one of Switzerland’s most unique and prettiest dairy products.
Read MoreOnline shopping and modern shipping have made cheeses, wines, and other agricultural products from all over the world easily enjoyed by just about anyone. But names and labels on some products can be intentionally confusing. Fortunately geographic indication labels are intended to make identifying what you’re buying easier.
Read MoreConsidered to be the king of all Swiss cheeses, Emmentaler (or Emmental as it is known in the US) dates back to the 13th century and is one of the top cheeses of Switzerland. Colossal in size and mellow in flavor, this medium-hard cheese is best recognized for the large holes in the paste that form during maturation.
Read MoreCheese is right at home on your picnic table or poolside snack platter. While the dog days of summer may mean lighter, brighter choices to help beat the heat, there is no shortage of great options. With a little ingenuity, and a tiny leap of faith, your summer cheese game can take a step forward.
Read MoreRaclette is having a moment in the spotlight. Usually hiding in the shadow of the famous Swiss cheese dish fondue, more people are discovering the melty, hearty dish that has been enjoyed in Europe’s alpine regions for centuries. They are often surprised to learn that Raclette not only refers to the dish of ooey-gooey cheese draped over potatoes and pickles; it’s also the name of the cheese used to make it.
Read MoreFor the first weekend of each May the small village of Bellelay, Switzerland, hosts an event filled with wine, food, and games. Central to all the festivities, and the reason for the celebration itself, is a cheese that has been made here for more than 800 years, Tête de Moine AOP.
Read MoreIt’s one of the world’s most perfect foods, a self-contained powerhouse of nutrition. Full of protein and vitamins, it helps boost bone health, liver function, and our immune system. As first advertised in 1976, it’s the incredible, edible egg.
Read MoreMention “Swiss cheese”, and most Americans think of thick, pale yellow slabs of uninteresting cheese with milquetoast flavor and lots of holes. Sadly, these are less-than-respectable approximations of Switzerland’s incredible dairy culture. Today, there are more than 500 varieties of cheese made each year. Here are 7 Swiss cheeses you need to know.
Read MoreHigh in the alps of Vaud, Switzerland, giant cows produce richer, fattier milk in the autumn that will be turned into one of the country’s most cherished seasonal cheeses, Vacherin Mont-d’Or.
Read MoreEngland is home to some of the world’s most celebrated cheeses. From the striking, pumpkin-orange interior of Red Leicester to the noble blueing of classic Stilton, few cheese-making regions in the world can boast of producing so many cheeses of such renown.
Read MoreMilk’s journey from liquid to cheese is as amazing as it is simple.
Read MoreParis has more than 1,200 boulangeries, each offering their take on the quintessential French loaf, the baguette. For me, there’s no stronger indicator I’m back in the City of Lights.
Read MoreParmigiano-Reggiano is revered as one of the best cheeses in the world, and rightfully so: Since the 13th century, this magnificent cow milk creation has been gracing recipes and cheese plates all over the world. Meanwhile, sitting way up high in the imported aisle of your local supermarket lurks an imposter cloaked in a green cardboard tube, passing itself off as the king. Even the name is evocative of royalty - Parmesan.
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