Sep 7th 2012
Aceto Balsamico di Modena IGP: What's in Your Bottle of Vinegar?
Vinegars from La Vecchia Dispensa
As mentioned in a prior post, Balsamico Tradizionale offers the best chance to taste some of the purest expression of true balsamic vinegar. One of the reasons for t
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Sep 28th 2011
The Origins of Gorgonzola: Dolce and Piccante
Gorgonzola Dolce (front) and Gorgonzola Piccante (rear)
Lombardy is a region in the northernmost part of Italy, sitting on the country's Alpine border with Switzerland. The terrain is varied, rangin
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Jul 14th 2011
Vermouth de Chambéry: Dolin's Rouge, Blanc and Dry
Summer is the perfect time to acquaint yourself with the newest addition to our little family of wines from the Savoie: Dolin Vermouths.
Dolin has been making vermouth in Chambéry, France since 1821.
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May 12th 2011
Washed-Rind Cheeses (aka 'The Stinkers')
While studying to be a pastry chef, I started working as a cheesemonger. In a restaurant, the pastry chef is sometimes given the responsibility of overseeing the cheese plate. While the chef might b
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Apr 8th 2011
A Salt Tasting: How Do They Stack Up? (Part II)
In my first installment on the subject of salt, I touched on why this mineral is an important component of our diet and why it has played such a critical role in human history. Now, with access to sa
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Feb 10th 2011
What Exactly Are Double and Triple-Crème Cheeses?
The terms “double-crème” and “triple-crème” are bandied about a lot in cheese shops. While most folks have a general idea of what they mean in terms of texture (creamy, spreadable!) and flavor (butt
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