Corks and Curds

Adam Taylor has brought my attention to a couple of Indian chefs that offer free video cooking lessons online. Sanjay, who calls himself th...

Benedictine is one of the many unique creations of Carr Valley Cheese . This washed rind cheese is made from the milk of sheep, goats and c...

Cypress Grove Chevre may be the best cheesemakers in America. They're certainly one of the very best. If you want to know what extraord...

In earlier posts I wrote about Saenkanter , a unique butterscotch-flavored aged Gouda, and Buffalo Mozzarella (mozzarella made from water b...

When I first began drinking wine many years ago, Robert Mondavi's Fumé Blanc quickly became one of my favorites. There really is no su...

Buffalo readers might be interested to know about the following food blogs that are based in Buffalo: Buffalo Buffet (by Andrew Galarneau, ...

Don't know what to get that special cheesemonger in your life for Valentine's Day? How about a poster displaying the world's gre...

Ewephoria is a relatively new Gouda-style cheese from the Friesland region of Holland. Unlike standard Goudas, Ewephoria is made from sheep...

Chèvre is a wonderfully flexible cheese. More often than not, the chèvre rounds I am served have been coated with herbs. It can also be blen...

Cheeses that are actually made in Switzerland are quite different from most of what passes for 'Swiss Cheese' in the United States. ...

Cognac is brandy made in the Cognac region of France. The name 'brandy' is short for 'brandywine,' which comes from the Dutc...

How well can you distinguish aromas of blackcurrants, cherries, and liquorice in the wines that you drink? The line of wine aroma kits from ...

Wal-Mart has teamed up with Ernest & Julio Gallo to launch a brand of wines that will be sold exclusively at Wal-Mart and Sam's Club...

Cambozola has quickly become one of my new favorites. This triple cream, soft-ripened cheese with blue veins is a pure delight. Its rich an...

What kind of wine should you serve with Thanksgiving dinner? The first thing to know about wine and food pairings is that there is not just ...

The cheese counter at Wegman's (western New York's upscale grocery chain) carries an interesting selection of toppings to serve on s...

I've always been puzzled as to why the best "local" wines do not taste as good as the most modest (or even less than modest) w...

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 ...