I remember back in the day when I was learning video and web by day and bartending by night. I had friends who were chefs and friends who were sommeliers. And we did a lot of tastings. Cheese tastings, wine tastings, charcuterie tastings. Everything - we were so hungry to learn about all these foods and wines that we were discovering and we...
We've mentioned recycled wine staves before (and we explain the where's and why's of it all) Here's another good use: as a cheese board. Of course you probably don't want to use recycled cheese. What's nice about these is that they are long, so you have space for a nice spread of cheese. And yes, they are made from recycled and local (at...
It's winter time and nothing says winter like hot cheese. I'm not talking fondue - that's so 70's and 90's - I'm talking Raclette. Raclette is a Swiss cheese (not to be confused with "Swiss cheese", which is actually Emmenthaler). It's a somewhat salty and somewhat hard cow's milk cheese that comes in medium size rounds. It's name comes...
Laguiole makes great cutlery (and wine openers, fyi), the key is in the handles. This set is made from olive wood for a really classic yet rugged look. Comes with three different types of knives to allow you to parse through the different cheese types with ease: a spreader for softer goats and those thick delicious cheeses that go right to...
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