Well, cheese fans, the year is off to a great start. A beloved French cheese—one of my favorites—has returned to the U.S. after a five-year absence. To be honest, I had given up hope of ever putting it on a cheese board again, but I hadn’t realized its very survival was in doubt. Now, thanks to some out-of-the-box thinking, this magnificent sheep cheese is on more secure footing and has a future.
Read moreGone for Good?
It felt like a death in the family. And I didn’t even get to say goodbye. Learning that I might never again taste Abbaye de Belloc, one of my favorite French cheeses, made me frustrated and angry. (What are those four stages of grief?) The Benedictine monks who make this lovely Basque sheep cheese have decided not to share with the U.S. any longer. Who can blame them? And, alas, they aren’t the only European cheesemakers to reach this decision.
Read moreSix Cabernet All-Stars
I’m vaguely aware that my husband, Doug, maintains a list of cheeses that go well with Cabernet Sauvignon. You might imagine that I would be the one with that list, but no, he’s the go-to source. He’s the winemaker, after all.
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