☰ menu   


Roquefort with Red Wine Poached Prunes


Ending a meal with cheese is luxurious. Roquefort pairs so well with jammy wines and dried fruit gives it the perfect amount of sweetness.

In Season: An Apple A Day Keeps the Doctor A-Whey


Apples are to autumn what ice cream is to summer—once the temps drop and leaves change, our cravings for a crisp Pink Lady or Granny Smith are ignited. That’s because the fruit starts to mature in late summer and throughout the fall, feeding the country in the form of pies, ciders (more on this here), […]

Liberté, Egalité, Fraternité: Bastille Day Pairings


Celebrate Bastille Day from afar with classic French cheese and wine pairings

Meat And Cheese: Pâté


James Beard, ever the proletariat, insisted that pâté was really nothing more than meatloaf—albeit, dressed for a party. I’m sure Beard made a mean meatloaf, but to equate the two is an oversimplification to say the least. In terms of sheer variety, not to mention flavor, the rich, complex, hauntingly delicious European-style pâtés, terrines, and […]

Great 28 Pairings: Mesquite


In its native southwestern United States, northern Mexico, and South America, mesquite is called the “Tree of Life” because it has provided natives with food, medicine, and fuel for thousands of years. Following the mass cattle drives of the mid-19th century, mesquite became better-known as an invasive pest, propagated by the animals’ manure; the drought-tolerant […]

Great 28 Pairings: Potatoes


According to the International Potato Center in Lima, Peru (which has preserved almost 7,000 varieties of potatoes), “More than a billion people worldwide eat potatoes, and global crop production exceeds 300 million metric tons.” Originating from the Andes region in Peru and Bolivia, potatoes became one of the world’s most important crops when the Spanish […]

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 […]

Great 28 Pairings: Bitters


In the 18th century, bitters were advertised as the cure for what ails you. Have a headache?Bitters. Stomach cramps? Bitters. While their usage has shifted, their popularity didn’t boom until recently. (As of 2004 there were only three brands of bitters sold commercially.) In years past, a lonely bottle of Angostura cloaked in its oversized […]

Great 28 Pairings: Sotol


If you’re unfamiliar with sotol, you’re not alone. The earthy, smooth-sipping spirit, derived from the spiky evergreen of the same name, is native to the northern Chihuahuan Desert (which today includes the Mexican states of Chihuahua, Coahuila, Durango, Zacatecas, Nuevo León, and San Luis Potosí, as well as parts of Texas, New Mexico and Arizona). […]

Great 28 Pairings: Bresaola


No charcuterie board is complete without an array of cured meats, which makes bresaola a shoo-in. Unlike the familiar salami, bresaola wasn’t imported into the US until 2000, last seen stateside in 1930. Today, it’s become somewhat of a delicacy, sold at higher prices and absent from many grocery store meat counters. But when you […]

Support Local Cheese Makers and Mongers!