Corks and Curds

Reflections on Wine and Cheese

Wednesday, February 20, 2008

Make Your Own Paneer

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Adam Taylor has brought my attention to a couple of Indian chefs that offer free video cooking lessons online. Sanjay, who calls himself th...
1 comment:
Thursday, February 14, 2008

Carr Valley Benedictine

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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...
Friday, February 8, 2008

Cypress Grove Mount McKinley

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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...
3 comments:
Wednesday, February 6, 2008

Update: Saenkanter and Buffalo Mozzarella

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In earlier posts I wrote about Saenkanter , a unique butterscotch-flavored aged Gouda, and Buffalo Mozzarella (mozzarella made from water b...
1 comment:
Thursday, January 31, 2008

Mondavi Fumé Blanc

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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...
Friday, January 25, 2008

Buffalo Food Blogs

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Buffalo readers might be interested to know about the following food blogs that are based in Buffalo: Buffalo Buffet (by Andrew Galarneau, ...
3 comments:
Friday, January 18, 2008

Cheese Posters and T-Shirts

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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...
1 comment:
Saturday, January 12, 2008

Ewephoria

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Ewephoria is a relatively new Gouda-style cheese from the Friesland region of Holland. Unlike standard Goudas, Ewephoria is made from sheep...
3 comments:
Monday, January 7, 2008

Plain Chèvre

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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...
Monday, December 31, 2007

Real Swiss Cheese

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Cheeses that are actually made in Switzerland are quite different from most of what passes for 'Swiss Cheese' in the United States. ...
Sunday, December 16, 2007

Cognac

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Cognac is brandy made in the Cognac region of France. The name 'brandy' is short for 'brandywine,' which comes from the Dutc...
2 comments:
Monday, December 10, 2007

Train Your Nose

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How well can you distinguish aromas of blackcurrants, cherries, and liquorice in the wines that you drink? The line of wine aroma kits from ...
Monday, December 3, 2007

Wally Wine

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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...
1 comment:
Saturday, November 24, 2007

Cambozola: A Creamy Delight

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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...
Thursday, November 15, 2007

Thanksgiving Wines

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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 ...
Friday, November 9, 2007

Cheese Toppings

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The cheese counter at Wegman's (western New York's upscale grocery chain) carries an interesting selection of toppings to serve on s...
4 comments:
Thursday, November 1, 2007

Local Wines and Malolactic Fermentation

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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...
Friday, October 26, 2007

Cypress Grove Lamb Chopper

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Cypress Grove Chevre in Humboldt County, California, is one of America's very best cheese producers. Their award-winning cheeses includ...
2 comments:
Saturday, October 20, 2007

Brillo di Treviso

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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...
2 comments:

Baked Brie at Brodo

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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...
Friday, October 12, 2007

Brandied Roasted Pears

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Mascarpone cheese is a rich, triple cream cheese that is most commonly encountered in Italian desserts such as tiramisu or zabaglione. The c...
Saturday, October 6, 2007

Rating Wine Preserver Products

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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...
4 comments:
Sunday, September 30, 2007

Wine Links

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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 ...
Monday, September 24, 2007

Autumn in Vermont

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Autumn in Vermont means beautiful fall foliage and scenic drives. It can also mean enjoying tours of some of the best creameries in America....
Saturday, September 15, 2007

Grilled Cheese: Literally

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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 ...
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