Corks and Curds

Carl Schmitter of Chateau Buffalo and Dancing Buffalo Cidre recently released an incredibly unique and tasty concoction that you won't...

The 2009 Toronto Wine & Cheese Show is coming up March 20-22, 2009. Attendees can sample thousands of wines, spirits, cheeses and other...

According The Globe and Mail , Quebec is now going to allow the sale of raw-milk cheeses that have been aged for less than 60 days. The US D...

Following upon the success of their first Wine Day last summer, Niagara University has decided to host a Winter Wine Day on Sat., Feb. 28t...

My local cheese shop, Premier Gourmet , recently started carrying a new line of chèvre from Heartland Creamery . The Heartland lineup inclu...

In the following video Richard Hayes demonstrates an easy technique for removing and saving wine labels that does not require the purchase o...

The superior quality of the Cypress Grove Chevre (no, they don't use the accent grave ) product line is probably unmatched among Americ...

The second installment of the video partnership between Corks and Curds and iFoods features iFoods chef Niall Harbison interviewing Breda ...

The 2009 Niagara Icewine Festival will be held Jan. 17th, 18th, 24th and 25th in the Niagara region of southern Ontario. (The event is list...

Rogue Creamery's Smokey Blue is the world's first (and only?) smoked blue cheese and is one of the most interesting blue cheeses I...

According to a recent study published in Archives of Neurology , even moderate drinking can decrease the size of your brain. A team of resea...

Corks and Curds is proud to announce a new partnership with iFoods . In the coming weeks we will feature some of iFoods' Irish Farmhouse...

The following story has nothing to do with wine or cheese, but I couldn't resist including it. The insect sushi platter pictured above w...

After enjoying samples of several New York wines at Chateau Buffalo a couple of weeks ago, Carl Schmitter (owner of Chateau Buffalo) invite...

The best Canadian cheese I managed to obtain on my Ontario Cheese Adventure was Alfred le Fermier , produced by Fromagerie La Station in C...

Last weekend I drove from Buffalo, NY, to Ottawa, ON, to attend the Canadian Society for Epistemology's conference on New Directions in...

I recently opened a bottle of Domaine de Givaudan's Cuvée Léa , which is made from 70% Grenache Noir, 30% Syrah, and is aged 12 months ...

A growing number of New York cheesemakers are creating high quality handcrafted cheeses. Six NY farmstead cheesemakers had cheeses place in ...

Murray's Cheese (NYC) recently held its first Cheese U Bootcamp --an intense 3-day course filled with lectures, demonstrations and tast...

Premier Gourmet , my local cheese shop, has begun carrying some new raw milk cheeses. One is Tumbleweed , an aged (8-9 months), bloomy rind ...

Taste the Season is a wine and food extrava-ganza hosted by the 18 wineries of Niagara-on-the-Lake (just across the border from Buffalo on...

Deco Chocolate Port from Sonoma Valley Portworks is made from a blend of Californian and Australian ports and is infused with essences of ...

The New York Wine & Culinary Center describes itself as "an educational and experiential gateway to New York State's incredibl...

Nettle Meadow Farm's Honey Lavender Fromage Blanc is one of the most delicious cheeses I've tasted. Made from pasteurized goat mil...