Corks and Curds

In a previous post I raved about a certain kind of aged Gouda--viz., Saenkanter --that is one of the most intensely flavored cheeses on the...

Have you ever wondered what the markup is on the wine you buy at your local restaurant? Because my most disappointing Buffalo dining experie...

Cheese Myth #957: "If there is only a small amount of visible mold on a cheese, it can always be scraped off and the remaining cheese ...

When people tell me they know of a great tasting $5 wine, I never believe them. Well, I'm here to tell you that I know of a great tastin...

Parmesan cheese is made in Argentina, Australia and the U.S., but nothing else can compare to Parmigiano-Reggiano, the king of Italian chees...

I realized earlier this year that I was in a New World wine rut. I had been drinking Cabernets, Pinot Noirs, Syrahs and Merlots almost exclu...

Ideally, one should serve good cheese with good bread. Some soft cheeses even make interesting substitutes for butter. For example, I recent...

Over the weekend I attended an informal tasting of Tuscan wines at Prime Wines (also mistakenly known as Premier Wines) in Kenmore. All of ...

I recently enjoyed a tasty new Spanish cheese while listening to some really bad music at Niawanda Park near the Erie Canal. Pata Cabra (al...

Carr Valley has quickly become one of my favorite cheesemakers. I've raved about their fascinating Mobay Cheese before , and this past ...

Over the weekend my family and I enjoyed a picture-perfect picnic at Niagara-on-the-Lake , the capital of Ontario's icewine region. The ...

OMG (Oh, My Gouda), Saenkanter is the most intensely flavored cheese I have ever tasted. Made in north Holland, this cheese has a rich, nut...

Short answer: No . Longer answer: Even though sake is often called ' rice wine ,' something can be wine only if it is made from the ...

Here are some suggestions that can make serving cheese a more enjoyable experience: 1. Serve a cheese plate to your guests. Instead of plac...

Each time I've had lunch at Brodo , my favorite lunch place in Buffalo, I've enjoyed a glass of MacMurray Ranch Pinot Noir. This af...

The key to good cheddar cheese is age . Young cheddars are invariably bland. Aged cheddars, however, have a depth and intensity of flavor mo...

Carr Valley Mobay Cheese is one of Wisconsin cheesemaker Sid Cook's many original creations. It combines a layer of sheep milk cheese a...

I've been drinking some very nice wines at the expense of my employer recently. One is a 2001 Brunello di Montalcino by Caparzo . This ...

Here are the best places to buy cheese in Buffalo, NY: 1. Premier Gourmet . Premier has a wonderful selection of cheeses from around the wor...

Winespeak--the lingo used by wine critics and connoisseurs--is often dismissed by the average wine drinker as worthless pretension. However,...

Monterey Jack does not have to be the boring, nearly tasteless cheese most of us encounter only in Tex-Mex dishes. Dry Jack can be wonderful...

According to Eric Asimov, wine writer for the New York Times, the best place to learn about wine may be your own home. Eric suggests that th...

Purple Haze is a goat's milk cheese from Cypress Grove Chèvre that is simply fabulous. It is a fresh (i.e., non-ripened) cheese flavor...

Here are some interesting quotations about wine from some famous historical personages: "My only regret in life is that I did not drink...

Several wineries in Napa Valley have begun offering port wines at their tasting bars for the first time this year. This is sometimes (but no...