1 You’ve seen pink pickled onions on cheese plates, sandwiches, and salads at your favorite restaurants, and may have been tempted to try this latest pickling trend at home. But why, when Pink Wagon Foods has you covered with tangy, ready-to-go pickled onions in a pretty jar?
2 Alai Sidra is made at the foot of the Chilean Andes by a woman oenologist, who uses four varieties of apples and quince, and artisanal techniques, including the petillant naturel method of fermentation. The result is an unfiltered and delightfully complex hard cider.
3 We discovered Carmel Berry Company’s Elderberry Balsamic Vinegar at the Good Food Awards and were immediately smitten. After Carmel Berry juices American-grown elderberries for its signature syrup, the leftover mash is infused into California balsamic vinegar. A heady blend of sweet and tart, it’s the perfect partner for blue cheese.
4 Gordo’s Cheese Dip is Hot stuff. Just like Gordo’s Original, Mild, and Queso dips, the newest flavor is made with real cheese, with an extra helping of jalapeños for a spicy kick. Heat and pour over tortilla chips for no-fuss nachos or use as a dip for soft pretzels.
5 By the time you finish saying “White Chocolate Walnut Butter,” you’ve thought of so many things to do with the newest flavor from Nutty Novelties. Spread it on banana bread, dip strawberries in it, or just lick it off a spoon. Plus, it’s cholesterol free and full of Omega-3 fatty acids.
Susan Axelrod
Susan Sherrill Axelrod is a former editor of Culture. Her love affair with cheese began at age 12, when she bicycled to a gourmet shop to taste an exotic newcomer—French brie. She lives with her partner in midcoast Maine, where she enjoys a well-made cocktail, hiking with their dog, Lucy, and spending as much time as possible on the water.
