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May Pairing: Gorgonzola Piccante + Lambrusco


Fire up your taste buds and grab a bottle of sparkling red—this cheese is packing piquancy. Named after the town in Italy where it was first made, Gorgonzola is a rich cow’s milk blue cheese that appears in both sweet (Dolce) and sharper (Naturale or Piccante) varieties. This offering from Ambrosi’s Millennials line of cheeses […]

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 […]

The Natural Touch


Last September, across town from the Great Hall of Cheese and just up the road past Affineur Alley, a group of cheesemakers began to set up their stalls behind Biodiversity House. They were part of Slow Food’s biennial Cheese event: a four-day weekend in the Piedmontese town of Bra spent tasting, sharing, and learning about […]