Corks and Curds

Cypress Grove Chevre in Humboldt County, California, is one of America's very best cheese producers. Their award-winning cheeses includ...

It hasn't been easy keeping my wife from eating all of the Brillo di Treviso I recently purchased from Premier Gourmet . The rind of th...

Wendy and I recently enjoyed a date at the Brodo cafe in Snyder, NY. It would be difficult to find a place with a better great-food-per-dol...

Mascarpone cheese is a rich, triple cream cheese that is most commonly encountered in Italian desserts such as tiramisu or zabaglione. The c...

As soon as a bottle of wine is opened, it begins to oxidize. 24 to 36 hrs after being opened, most table wines have lost much of their flavo...

Here are some interesting wine links from around the web: 1. Grape-by-grape wine and cheese pairings at Winemonger.com . 2. Wine and cheese ...

Autumn in Vermont means beautiful fall foliage and scenic drives. It can also mean enjoying tours of some of the best creameries in America....

Halloumi is a traditional cheese from Cyprus that does not melt when cooked. It can be placed directly on a barbecue grill. I grilled mine ...

The 56th Niagara Wine Festival will take place from Sept. 21st through Sept. 30th in the Niagara region of Ontario. Although Ontario is bes...

Would you believe the world's greatest mozzarella cheese is made from the milk of water buffaloes? That's right. Mozzarella di bufal...

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...