Ribera, Rueda, and Micro Tapas
Our palates are ever-evolving, which means that food trends are too. Prognosticators abound, but often what’s old is new again, meaning that certain foods stand the test of time no matter what else may be on the table. And sometimes traditional foodways meet modern palates to become the next new thing even when they’re based […]
Grilling the Tempranillo Way
Where there’s a grill, there’s a way – Maude Frédérique Lavoie/Unsplash Grilling is the bridge between get-togethers and conversation. It is a spectator sport that thrills us with its sizzle, its transformation of food from light to dark, soft to crisp. Sweet vegetables become sweeter, and raw proteins explode with flavor after the kiss of fire. […]
Winter Whites, Late Summer Reds
Put a chill on it: The cool weather wines! When the summer season breathes its last symbolic gasp on Labor Day and the colors at the farmers’ markets begin to transition from bright yellows and ruby reds to dark greens, purples, and oranges, the wines in our glasses begin to change too. Summertime is all […]
For a Taste of French Life, Savor the Apéro
Short for apéritif, which refers to the actual drink, the apéro is the ultimate way to escape the daily hustle and bustle and shift into relaxation mode.
Voicings: Jessica Fernandez
Spreading the good word of Latinx cheesemaking in the US is Jessica Fernández, a self-described queer Latin American cheese expert.
Grill Masters: Make Cheese the Stars of Your Next Barbecue
These cheeses don’t melt well—on purpose. You can grill throw them on the grill and they’re perfectly suited to entertaining.
Remembering Anne Saxelby
The cheese universe has been shocked & saddened by the unexpected death of Anne Saxelby, founder of Saxelby Cheesemongers and American cheesemaker champion.
Champions of Cheese at Cheesemonger Invitational NYC 2021
Our editor in chief has participated in dozens of food events, but to her, this day would turn out to be so much more than just an event.
Rueda: Land of Lions and Verdejos
Photography by Galdones Photography When winemaking began in Rueda around 1,000 years ago, it’s a wonder anyone would have thought to plant grapes in this region of extremes – blisteringly hot summers, bitterly cold winters, and a relatively high altitude. Happily, the local monks and the Verdejo grape, native to North Africa, arrived in the […]
Hometown Milk, Homestead Cheese
High Lawn Farm, a Hundred-Year-Old Dairy, Finds New Success with Its Two-Year-Old Cheese Program
