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Among all the pecorino cheeses made in Italy, a small number of them are so highly valued for their significance to Italy’s culinary and cultural history, they have been assigned PDO status. This protected designation of origin is an important step to protecting a food’s heritage.
Read MoreTo many people, goat milk cheeses are slightly sour logs of cheap, crumbly white clay, barely even worth calling ‘cheese’. Supermarket dairy cases are full of bad options, little more than bad-faith ambassadors of a cheese style worthy of so much more appreciation.
Read MoreA big part of the allure of sparkling wine is the air of celebration that comes with it. These wines are so strongly associated with special occasions and conviviality, they are often overlooked for their ability to pair seamlessly with food, especially cheese.
Read MoreFrom its humble beginnings in a monastery to today’s place among the world’s favorite cheeses, Grana Padano continues to delight cheese lovers and inspire chefs.
Read MoreWell-made cheeses aren’t exactly cheap, and should be savored. Avoiding these common mistakes will not only increase your enjoyment but also your appreciation of fine cheese.
Read MoreFor Swiss Gruyère cheese producers, systems of classification and the organizations which further and protect those interests are more than just global advocates. They are guardians of their past, present, and future.
Read MoreFor many people, the thought of pairing wine and cheese is a little intimidating. Usually, it’s because there are so many options available, the odds of ‘getting it right’ can seem slim. Once you know a few basic principles, the possibilities are nearly endless.
Read MoreTapas culture is one of the most social ways to interact over food there is, and few cities do it better than Barcelona.
Read MoreCatalonia’s quintessential aperitif is back and better than ever.
Read MoreWashington State’s Skagit Valley is home to some of the most fertile soil in the entire world. With over a hundred and fifty types of crops planted and farm animals dotting the gorgeous landscape here, this enclave of agricultural fecundity might just be the new big thing.
Read MoreTo help thirsty travelers fully explore all the enticing margarita options the city has to offer, the city’s tourism board introduced the Santa Fe Margarita Trail in May of 2016. With nearly 50 restaurants and bars who offer signature versions of the famous cocktail, there’s a sip for every taste.
Read MoreWhen it comes to fine dining, the most magical place on earth has a bit of an image problem. For many people, Walt Disney World is far better known for giant turkey legs and Mickey Mouse-shaped ice cream bars than haute cuisine.
Read MoreBulgaria’s capital is home to many amazing wine bars, bistros, and hotels where thirsty visitors can relax, sip from one of this small Balkan country’s 120 native varietals, and enjoy spectacular hospitality. Here are some suggestions.
Read MoreWith all the conflicting dietary information out there regarding animal fats, it’s no wonder we can’t get our facts straight. The good news is lard may be better for us than we previously thought…
Read MoreWhen people think of global wine regions, Bulgaria is usually not at the top of the list. Freed from Communist rule only around fifteen years ago, Bulgaria is ready to join the world’s stage for wine and cuisine.
Read MoreKim Kim Dao shakes a small skillet filled with star anise, cloves, and cinnamon sticks over a stovetop burner. Her small, bright kitchen quickly fills with their fragrance. “The secret is the spices,” she says. “Everything starts there.”
Read MoreIn the pastures outside of Fribourg, Switzerland, gently undulating fields of green rise up to meet pure blue sky at the horizon. As far as the eye can see, huge dairy cows with their black-and-chestnut-colored markings dot the fields. Hanging from each cow’s massive neck is one of the most recognizable symbols of Swiss farming culture: the Treichel…
Read MoreStill reeling from the jet lag caused by 11 hours of flying and the stress of a painfully short layover in London, I sat down for my first meal in Sofia, Bulgaria. That first bite, and the many that followed, took me completely by surprise…
Read MorePalmer Matthews absentmindedly dips a finger into his cocktail and slowly stirs the huge ice cube keeping his own variation of a classic Manhattan cold. His mind isn’t idle, however. Far from it. He’s simultaneously scanning the room to make sure everyone is taken care of, and pondering my question–what makes a great bartender?
Read MoreWith so many great wine choices, it can be a challenge to find a versatile choice for your cheese plate. Here are five wines that cover a lot of ground.
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