They say a picture is worth…well, you know. Who needs words to appreciate Devil’s Gulch when you have Mike Geno’s luscious depiction? You want to grab a baguette and a knife and dive in. Geno captures the slouch in a pudgy slice of Grayson; the peppery scent of Devil’s Gulch (above); the cool, marbled elegance of Bay Blue. But really, why does he do this?
Read moreLittle Seductress →
One of the trends I’ve spotted in American cheeses recently is the growing use of beer to wash cheeses. You have probably tasted Epoisses, the Burgundian cheese brushed with marc de Bourgogne (grape-pomace brandy), and Spain’s Murcia al Vino (also marketed as Drunken Goat), which is steeped in red wine. Oregon’s Rogue River Blue ages in grape leaves soaked in pear brandy. And then there’s the irresistible Tome d’Aquitaine (aka Clisson), a French beauty bathed twice: first with Muscadet, then with Sauternes.
Read moreDesert Island Cheese →
What's the one cheese you can’t live without? I asked 10 top American cheese merchants recently to name their “desert-island cheese” and got 10 different answers. Actually, more than that because some folks just could not commit. I know the feeling. I’ll reveal my choice at the end (don’t skip ahead), but here are the cheeses some leading retailers love most.
Read more