Buffalo at Quattro Portoni farm in Lombardy, Italy where buffalo milk cheeses are produced A pot of fondue from Pain Vin Fromages Rove goats from Alpes-de-Haute-Provence, France in the milking barn of Francois and Vanessa Masto Cocktail made with Greek Yogurt: The Nicolaki

The Nicolaki

Iron Gate restaurant’s Nicolaki cocktail is flavored with rosemary and honey and uses yogurt to bring the same frothy element to the cocktail that egg whites would

From Scratch: An Introduction to French Breads, Cheeses, Preserves, Pickles, Charcuterie, Condiments, Yogurts, Sweets, and More book cover

From Scratch

From Scratch, a new French cookbook, goes back to basics to put homemade foods easily within grasp, thanks to simple directions and manageable steps

The Cheese and I by Matt Feroze book cover

The Cheese And I

In The Cheese and I: An Englishman’s Voyage Through the Land of Fromage, Matt Feroze chronicles his path to success, struggling not only with the craft of artisanal cheese making, but also the French language

A charred steak next to a ball of herb butter and julienned vegetables, topped with Epoisses sauce Culture's summer 2014 centerfold cheese offering: Murray's Cavemaster Reserve Fromage à Trois and Red Bee Honeycomb Franmara-Picnic-Cheese-Set-500x500

Franmara Picnic Cheese Set

This picnic cheese set comes with a cheese board, two knives, and a corkscrew, just add wine and cheese for a perfect meal in the Great Outdoors


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