MY BLOG

THE CAVIAR OF CURED MEATS! BUTTERY, NUTTY, PERFECT, JAMON IBERICO FEELS LIKE DECADENCE ITSELF. JAMON IBERICO IS ANCIENT SPANISH...

CHECK OUT THIS SHORT EDUCATIONAL VIDEO CLIP, WHERE I SHARE THE BASICS OF SELECTING CHEESE FOR MAKING A PLATTER AT HOME FOR YOUR NEXT...

IT’S SAD TO SAY, BUT FARMSTEAD CHEESES ARE DISAPPEARING IN FRANCE. WHEN I WAS A CHEESE BUYER FOR FORMAGGIO KITCHEN AND STILL TO THIS DAY,...

ROBIOLA DI CAPRA INCAVOLATA! YEARS AGO, I WENT ON A TRIP TO VISIT A SHOP IN VERBANIA, ITALY, RIGHT ON THE BEAUTIFUL COAST OF LAGO...

MEET MONTGOMERY’S CHEDDAR! THIS RAW COW’S MILK IS ONE OF THREE REMAINING FARMSTEAD CHEDDARS FROM SOMERSET (WHERE CHEDDAR ORIGINATED). THE...