The Bordeaux Wine Bureau has created a class on viticulture and the rudiements of winemaking for school-age children. The six to eleven year olds will take part in vineyard tours, wine tastings, and grape tastings. The idea is to start the appreciation and understanding of wine at a young age, just as French children are expected to taste and enjoy cheese at a young age. In France, the course will probably be accepted with open arms, but what do you think the rest of the world will have to say? Are wine courses geared towards children in Napa, California a possibility? Will your next wine and cheese party be kid-friendly?
There's even a textbook involved: "Mon Cahier des Vignes" (My Vine Workbook.) You can see it online -—in French, of course, but with charming graphics, maps and illustrations.
Doesn't it seem that the Pumpkin Spice craze is bigger this year than in the past? Have you become a pumpkin spice fiend? If so, we've got your fix here, and it's cheesy: Pumpkin Spice Crepes with Cinnamon Mascarpone Filling.
Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling. Yummy. The Sweet Chick did an amazing job with this creation. With the weekend coming up, this is a must try breakfast item with our Crave Brothers Mascarpone!
What goes great with apple season and soup weather? Brie. Try this delicious Apple & Brie Soup recipe tonight for dinner.
We love the simplicity of this recipe and the way the flavors pair so naturally. The tart apple notes brighten the soup, complementing the rich creaminess of the melted Brie for an easy yet wonderfully flavorful dish. The recipe comes together in about an hour, and you can find it below.
Enjoy the perks of adulthood by having a beer and eating your candy, too! If you enjoy craft brews, check out this festive article from Serious Eats and see what they suggest as a pairing for your favorite classic Halloween candy.
Finding the right beer to go with Halloween candy is not exactly like setting up pairings for truffles, crêpes and crème brûlée. Halloween candy is so monstrously sugary that you need a pretty hefty beer to stand up to it.
“So, now do you want to taste some of our cheese?”
Tour guide Robert Benoit, a specialist in the history of dairies in Québec, has just spent an early-autumn afternoon showing us around the bucolic grounds of the Laiterie Charlevoix in Baie St. Paul. Located about 90 minutes east of Québec City, the dairy is an essential stop for any food-loving agro-tourist, and forms part of the Charlevoix Flavor Trail, an 89-mile route which meanders along the St. Lawrence River. The trail consists of a loose alliance of farmers, restaurants, and producers specializing in all things local - honey, lamb, charcuterie, foie gras, and of course, cheese.
It's fondue season, so your local cheese shop likely has a mountain of aged Gruyère to celebrate. Next time you're out, put some in you basket -- "Never fear too much Gruyère!" We're with Madame Fromage on this one.
Gruyère is the trophy wife of any allium. Have a whiff, and you’ll notice that Gruyère even smells faintly like an onion: a bit brash, but sweet. French Onion Soup is the classic Gruyère chauffeur (recipe below), but you can also serve a hefty wedge on a cheese plate with caramelized onions, whole roasted garlic cloves, or even an onion-studded preserve.
Read more, and get the French Onion Soup recipe here
Photo by Madame Fromage
Bar Pastoral, a new wine bar in Chicago from the owners of Pastoral is set to open this October. Foodies of the Windy City -- mark your calendars!
The 40-seat wine bar next to Pastoral will be a casual place to drop in for a quick bite. Expect cheeses, craft beers, earth-friendly wines and hot and small plates featuring food made in house.
Fondue, grilled cheese, nachos, mac and cheese -- dishes with melted, gooey cheese are some of the most popular. So, why the love for melted cheese? Our verdict: it's awesome! Turns out, science has a more specific answer (but it's still awesome).
It’s largely about how it feels in the mouth. Once a piece of cheddar has been heated to around 150°F, the matrix of milk proteins that provide its structure begins to break down, and the cheese takes on a creamy texture that many people find appealing.
Cream cheese and bagels is a great combination to soothe a craving, but more exciting breakfast cheese options, like Labneh, are ready and waiting to grace your plate.
From France's Neufchâtel to Germany's quark, the world is full of creamy cheeses just waiting to top your carbohydrate of choice. Some come as smooth and white as winter's first snow, and others come with a jacket -- or rind -- that keeps their centers soft and lush.
Deep fried cheese curds have finally broken out of the state fair mold, and are being served at several restaurants in downtown Madison, Wisconsin. Jeanne Carpenter of Cheese Underground samples the appetizer at four locations, and relays the experience for hungry readers.
On a Thursday at 1:00 p.m., upon getting into my car, my photographer promptly informed me he had only two hours for the assignment. Unlike me, he has a real job, and two hours was the longest fake dentist appointment he could make without raising the suspicion of his boss. Incredulous, I asked him, “You mean we have to a) drive downtown, b) find a place to park, c) visit four restaurants and order cheese curds at each, d) eat aforementioned cheese curds, and then e) photograph each, all in two hours?” He stared back at me, unresponsive. I sighed. “Well then,” I said, “Challenge accepted.”