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about the author

Articles written by

Adam Centamore is a writer and professional wine & cheese educator in the Boston area. His first book, Tasting Wine & Cheese - An Insider's Guide to Mastering the Principles of Pairing, was a finalist for IACP Cookbook of the Year award. Adam conducts private, public, and corporate tasting events around New England, and has written for the Boston Globe, Edible South Shore, and other publications. When not working, he enjoys traveling to discover new ways to enjoy cuisine and culture. Adam loves to eat, drink and learn!

5 Cheese-Friendly Wines to Always Have on Hand


With so many amazing cheeses available in specialty stores, farmer’s markets, and even local grocers, it can seem almost impossible to always have the right bottle of wine on-hand to drink with your cheesy morsels. Unless you have an extensive wine cellar, picking wines with broad pairing appeal is key. Versatility is what you’re looking […]

Natural Mimolette

Have You Met Mimolette?


With a pocked rind and unmistakable orange interior, Mimolette is one of France’s most easily-identifiable cheeses. Traditionally produced in the northern French county of Flanders, this pasteurized cow’s milk cheese is generally believed to be an interpretation of the Dutch cheese Edam. In the 17th century, France was importing significant quantities of cheese from the […]

Three Amazing Wintery Cheese Recipes That Aren’t Raclette


Because you probably don’t have a raclette grill or wheel lying around right now, and then, of course, there are other great winter cheeses too.

vacherin mont d'or

A Winter Cheese Loaded With Holiday Cheer


Goopy, and totally scoopable, Winter cheeses like Vacherin Mont d’Or, Winnimere and Rush Creek Reserve are every curd nerd’s holiday pick.

Gruyère

Making Village Gruyère: Good Cheese Doesn’t Come Easy


Vials of milk used by makers are kept for six months as insurance by the Swiss AOP— the time it typically takes for a Gruyère wheel to show signs of any problem.

Gruyère

Making Traditional Alpage Gruyère


As only traditional methodologies are allowed, alpine cheesemaking is arduous and slow work. Every aspect of alpine Gruyère production is defined and regulated by the Swiss AOP.

cows

And, The Cows Went Over The Mountain!


In Switzerland, nearly 130,000 cows are escorted up the mountains to their alpine grazing grounds early each summer. They will spend the next three months or so grazing on the grasses and wildflowers found only at these altitudes.