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Alyssa DiPasquale is a Boston-based advanced sake professional and communications consultant for the hospitality industry.

Great 28 Pairings: Miso

Miso and cheese are cut from the same cloth.Described as salty, tangy, funky, and savory, both miso and cheese are high-protein and pack a big umami punch thanks to fermentation (or culturing, in the case of curds). Miso is a traditional Japanese ingredient made by fermenting soybeans with salt and kji, a microbe that produces […]

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