What a friend we have in cheeses, so why the raw deal? Nov 22, 2009
But veteran cheese specialist Will Studd said: "The most exciting cheeses are those soft cheeses and blue cheeses made from raw milk, that's really where you see a massive difference in flavour. Australian consumers are still missing out compared with their counterparts overseas.". Hard and semi-hard cheeses made from non-pasteurised milk such as roquefort, parmigiano-reggiano, gruyere, pecorino a romano and grana padano are produced extensively in Europe. (Sydney Morning Herald -- Entertainment)
Garden Court Cafe sold Sep 25, 2009
At Sheana Davis' "Stay Local" business expo at the Sonoma Valley Inn, lots of business people learned about each other, sipped wine and noshed a trio of blue cheeses, Meyer lemon marinated olives, Basque Boulangerie baguette slices, Delice de la Vall. e cheese blend and fruits and nuts from the Epicurean Connection; chips and salsas from Maya restaurant; mini bagels with cream cheese served by Stuart Teitelbaum of Homegrown Bagels (he's making his fab pizza again) and Barking Dog cookies, coffee... (Sonoma Index-Tribune, CA)
Cheese please, say Chinese Aug 15, 2009
He makes blue cheeses and a Camembert-style he calls Beijing Grey. Traditionally, the Chinese have disliked the product, and commonly insult foreigners by suggesting they ''smell of cheese. (Sydney Morning Herald -- World)
Pour favor: Madeira the most patriotic of wines Jul 1, 2009
It is very elegant and, like Port wine, is terrific when paired with blue cheeses. Ask your local fine wine shop for advice based on your dining or sipping intentions, and have fun with something new this holiday week. (Somerville Journal, MA)
An Easy Guide to Pairing Cheese and... Jun 23, 2009
An Easy Guide to Pairing Cheese and Wine. An Easy Guide to Pairing Cheese and Wine. (Suite101.com)
Restaurants for Cheese Lovers May 23, 2009
3 GPO Cheese and Wine Room: At this vaulted sandstone cellar within Sydney's heritage GPO building, , diners are encouraged to create their own cheese board from fromager Sonia Cousins' extensive menu, which changes seasonally and is divided into fresh, white-mold, washed-rind, semi-hard, hard and blue cheeses from Australia and Europe. Accompaniments include truffled honey, muscatel raisins and novelties like hibiscus chutney. (Time.com)
