Everyone loves to pair wine with cheese, so why not do the same with your crafts? These adorable wine cork cheese labels are perfect for the holidays, a dinner party, or anytime you're feeling artsy, not to mention a perfect excuse to drink more wine!

The cork labels worked smashingly for the large format cheese plates at my party, and I’d highly recommend them for home holiday use too. If you decide to use them at home, consider slicing the corks in half lengthwise if you’re serving a smaller cheese plate.

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Photo by Kirstin Jackson

Here's to our last week on earth...or not. Rhode Island brewery Newport Storm has crafted a special beer to commemorate the possible apocalypse. Aptly named "Mayan Maybe?" the brew contains ingredients evocative of the ancient civilization, including cocoa nibs, honey, maize, vanilla beans and habanero chilies.

Beer enthusiasts may have some trouble tracking down these Maya-inspired beers, as they have been brewed only in small batches. Young says bottles of Mayan Maybe? have already sold out, though the company has kept back some kegs for an End of the World party at its Sparks Brewery next Friday.

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Photo by Jazz Aldrich/Great Basin Brewing Company

Talk about hangover heaven. This fully loaded, 13-topping Bloody Mary from Sobelman's Pub & Grill in Milwaukee comes with a beer to boot. Hungry...er, thirsty yet?

Here's a rundown of the epic drink's many ingredients: shrimp, cherry tomato, lemon wedge, Polish sausage, cheese, pickled asparagus, scallion stalk, pickle, pickled mushroom, onion and brussels sprout, stalk of celery and, perhaps most notably, a bacon cheeseburger.

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Photo by Sobelman's Pub & Grill

Interested in taking fondue to the next level? Swirl goat cheese with pumpkin and you're got a luscious, creamy, tangy treat for your guests (and you!) to dip into.

I mean, what is not to love, it is fondue! And you can even say it is "healthy" fondue as it has less cheese than a regular fondue--okay, you really cannot say that. But it was a good try.

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Photo by Jerry James Stone

The supposed best beer in the world, a rare Belgian brew, has made its first appearance in the United States, but it's likely not here to stay. In order to purchase the beer made by Trappist monks, you have to make a reservation, many of which are already sold out.

In the midst of Westvleteren-induced hoopla, LAWeekly brings forth a good point that it's "problematic to name something the best in the world if it's also the least available in the world." Not to say that the beer isn't good, it is: "Westy is good -- really, really good. It's the kind of beer that calls upon the drinker to note things like leather and pipe tobacco and a litany of other snobbish descriptors."

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Photo by Wikimedia

A Wisconsin cheese plant has come up with a solution to the chemical-filled road salt usually utilized to make snowy roads safe, while simultaneously repurposing their own waste product. Yup, you got it -- whey is the new road salt.

“The cheese whey itself froze at a lower point than regular salt brine,” said highway manager Moe Norby.
The high sodium makes the brine a perfect replacement for the conventional magnesium chloride, the chemical most often used by highway departments.
Highway officials also said they are saving a lot of money by using the cheese instead.

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If you're easy going, chances are you prefer red wine, at least according to a recent study by French Wines with Style. The social habits of red wine drinkers have been found to be drastically different from those who prefer white or rose, and there are also marked differences in average household income.

Red wine drinkers described themselves as confident, relaxed, strong and intelligent, whereas white wine drinkers chose terms like practical, bright, shy, quiet and reserved to describe themselves. Rose drinkers called themselves loud, warm and charming.

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Photo by Shutterstock

Who doesn't love a good gratin in the winter? The fennel flavor is amplified by both the bulb and seeds, and anchovies are a surprising flavor addition to the layered vegetables and Parmesan cheese.

This is going to be one of my favorite new trusty side dishes. It is simple, scrumptious and moreish. Don't let the thought of anchovies put you off making this ...they add so much dimension to the sauce and don't leave a hint of fishiness. Absolutely exquisite dish!

Get the recipe
Photo by James Ransom

Beer geeks, have we got a quiz for you! Physics.org brings you Cheers Physics, a set of multiple-choice questions concerning your beloved brews. Think you got what it takes? Brush up on your skills, or challenge someone else!

You may enjoy a beer in the evening or an ale over a good tale…but have you ever thought about what goes into making your pint?
From generating the right amount of bubbles to extracting the best flavours, brewing involves a lot of physics. So although it may be wet and cold outside, there’s still reason to raise a glass and say “cheers physics!”.

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Seemingly hundreds of books have been written about why French people don't get fat, despite their wine, cheese, and white bread habits. Oh, and they have quite a smoking habit, too. So what's the deal? We've heard lots of interesting things about Roquefort recently, and it's now been discovered the blue-veined cheese may have unique anti-inflammatory properties.

According to study authors Dr. Ivan Petyaev and Dr. Yuriy Bashmakov, “the anti-inflammatory factors found in these cheeses could be extracted and used independently as a part of today’s pharmaceutical or beauty products.” There’s also the increasingly popular idea that inflammation within the body is the cause of “many aging processes,” like muscle loss, cellulite, and “metabolic, cardiovascular, and cerebrovascular diseases,” which anti-inflammatory ingredients work to fight against.