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Like cheese, pâté can certainly stand alone, but uniting the two can lead to a match made in snacking heaven. And don’t forget the condiments!
Mesquite is called the “Tree of Life” because it provided natives with fuel for thousands of years. It also yields smoky-sweet accompaniments.
Potatoes range from starchy to all-purpose to waxy. We’re here to help you navigate the many popular preparations for potatoes and cheese.
To show off how well miso and cheese can work together, test out our pairing recommendations, or try your hand at a homemade miso cure.
The roots, barks, spices, herbs, flowers, botanicals, and fruit peels that were once used as medicine have found a new home, shaken or stirred.
If you’re unfamiliar with sotol, you’re not alone. The earthy, smooth-sipping spirit is native to the northern Chihuahuan Desert (and great with cheese).
Bresaola is lean and packed with lots of flavor, creating a smoky, herbaceous situation that elevates any antipasto experience.
The caviar industry is in the midst of a reformation. Try adding some cultured dairy to your sustainable caviar, and thank us later.
We can no longer look to pure hedonism to guide our snacking decisions—now, a mandate for calm and wellness directs our selections.
Potent in vitamins A and C, fiber, antioxidants, and potassium, cantaloupe can be considered a superfood in its own right.