Right: Wine map of France
Nowhere in France is the terroir concept —a group of vineyards (or vines) from the same region that share similar soil and climate— more dearly held than Burgundy.
Located in central east France, the region’s 1.6 million inhabitants endure cold Continental winters, but enjoy warm summers.
A region covering 31,500 square kilometers (over […]

Because of its relatively high fat content, cheese has gotten a bad reputation in certain circles. But cheese, in fact, is one of the healthiest foods available.
Served at the proper amount, an individual can get a range of valuable nutrients from cheese. A mere ounce of cheddar will provide just over 7 grams of protein, […]

Some people don’t tolerate well some of the ingredients in cheese. Made from milk, the lactose can affect some negatively even though the amounts in cheese are much lower than in the base product. The whey - the liquid part that forms when milk curdles - contains most of it and is separated off during […]

Right: Wine map of France
Bordeaux. The word itself says ‘wine’ to millions around the world. Many historians of the subject assure us that wine has been produced in Bordeaux since the first century AD. And given the known ability for the great Bordeaux to age gracefully, one can believe it.
Located in the south west of […]

Though perhaps not as well-known a fact as wine or beer origin, cheese too is distinctive by country.
The French, of course, are known for producing and consuming a large amount and variety of cheeses. Roquefort and Brie are household names, even though their places of origin may not be known to many. The cheeses are […]

Cheese makes for a wonderful addition to many recipes. In some cases, such as Welsh rarebit, it is an essential ingredient. But whether it’s the centerpiece or just a tasty topping, cooking with cheese can be tricky.
Some, such as Brie or Camembert, become liquid easily since they are already quite soft. Others, like Parmesan, will […]

For many years a goat’s milk cheese was just mundane. Produced in abundance in France south of the Loire, it had become as boring as many of the ordinary wines of the region. But in the 1970s, with revived interest in fresh and imported foods, goat’s milk cheeses experienced the same kind of Renaissance as […]

Named after the Swiss valley from which it originates in the canton of Fribourg, Gruyère is a work of art. Made from cow’s milk fed on grasses on the edge of the Vaudois uplands, it has a sweet flavor that makes it perfect for an appetizer or as an ingredient in the main dish.
Starting out […]

No one needs to tell you how to eat. You learned that long ago. But to enjoy to the maximum a gourmet cheese, there are some small bits of wisdom that can prove useful.
Some cheese connoisseurs are purists, a valid stance. They will enjoy a piece of cheese only when it is served isolated, and […]

1. corked
2. cooked
3. oxidized
4. sediment
5. sulphur
6. refermentation
Even with modern winemaking, storage and shipping technology about five percent of all wines arrive at the table bad to some degree. Here are some tips about how to spot them.
CORKING
It all begins with a cork… Even in this day of high-technology plastics, many bottles are still stoppered with […]