Tag Archive | Wine

Cultural Affairs: The Garrotxa Anomaly – Max McCalman

  “The best wine for goat milk cheeses is Sauvignon Blanc, right? To lump all goat milk cheeses into the Sauvignon Blanc fiefdom is not something to assume as a given. There are many variables to consider beyond species. The choice of cultures employed in cheesemaking plays a prominent role, both the starter and secondary […]

New Sacramento Cheese Shop Opening this Week

New Sacramento Cheese Shop Opening this Week

Turns out, Sara Arbabian did not succumb to foul play, is not pinned beneath a giant cheese wheel, does not have a cat that nested on her keyboard and, best of all, is not intentionally ducking the press.  After a bit of nudging, I finally caught up with a very affable Arbabian to hear about […]

Red? White? Bubbles? Beer? Yes.

Red? White? Bubbles? Beer? Yes.

I was home visiting family recently and, at a local establishment, overheard a conversation by a “he who must be an authority on all things” proclaiming that “only red wines are truly the proper pairing for good cheese.” Wait, what? Never mind that the cheese in discussion was not particularly “fine”… his comment is an […]

Pecorino L’Ubriaco

Pecorino L’Ubriaco

  This cheese turned out to be a bit of a mystery, the cheesemonger couldn’t tell me who the specific maker was, that’s not terribly uncommon for a style of cheese made by many… but what really through me was the description that said this was a cow’s milk Ubriaco or “drunken cheese”. Now, while […]

Bachelor of Science in… fermentation?

Bachelor of Science in… fermentation?

Colorado State University has a proposal for lovers of beer, cheese and wine: “Once I got into beer and fermentation, I bought and owned everything (books). I was addicted to the science of fermentation,” Poland said. “I did my own schooling.” After a decade working with the fermentation of beer, Poland opted to become his […]

Growing Together: Winemaking Begets Cheesemaking on Pennyroyal Farm

Growing Together: Winemaking Begets Cheesemaking on Pennyroyal Farm

Nice story by Jim Clarke for Culture: Sarah Bennett was working on her master’s degree in viticulture and enology at the University of California–Davis when she met and befriended Erika Scharfen, who was studying animal science and had previously worked as a cheesemaker in France. When Scharfen came along to a wine department get-together, “she […]

Cheese Meets Madeira: This One-of-a-kind Style of Wine is an Intriguing Partner | Culture: the word on cheese

Cheese Meets Madeira: This One-of-a-kind Style of Wine is an Intriguing Partner | Culture: the word on cheese

I’m not all that experienced with Madeira but have had it with cheese enough to know that it can make for some exciting pairings with cheese, as Tara Q. Thomas writes for Culture (photo by  Thorsten Roth). Excerpt: In the annals of weird wines, Madeira is way up there. Produced on a tiny island some […]

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff


The blog


Walk and Bike in France. www.icietlanature.com


"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time