If we had our way, every other wine article would feature Beaujolais. That’s why this post features three Beaujolais from three different cru villages, just in time for holiday sipping! All are made from organically grown Gamay grapes and pair well with a wide variety of cheeses and appetizers. We especially like to pair Beaujolais with Comté and our exclusive import Pyrénées brebis. Here are our top three picks: Continue Reading »
One of my favorite times each month is when Julie, our in-house charcutière, begins making the amazing treats that she includes in each month’s Formaggio Food Community (FFC) charcuterie share.
The last time I was in China in the autumn, I traveled to a tea-growing region in Zhejiang Province, exploring the roots of the most famous green tea in China: Longjing.
The first truffles of the season passed through my hands just days ago, and I could not resist. These redolent fungi captivate me and I needed my own magnificent mushroom to play with!
The heat of summer is finally over! While that does mean the end of berries, lemonade and cobblers, the season of pumpkins, mulled cider and, of course, apple pie is now in full swing.
Lois’ robiola is modeled after Robiola Rocaverano (Italy’s only DOP robiola) and is named after her grandmother, “Robiola di Mia Nonna.” Like many small producers, her production is strictly seasonal.