1,000 Years of Artisanal Cheesmaking

Monthly Archive for: ‘May, 2019’

19 Photo B.Change Cheese Plate 3B 1024

Rosé and Comté All Day

Belinda has lived and worked as a sommelier and beverage director in Michelin-starred and James Beard award-winning restaurants in: New York City, San Francisco, Chicago, Houston and abroad throughout her twenty-year career in food and wine. As much as she loves catering to the desires of guests in her restaurants, Belinda also indulges her love of hospitality and creating decadent experiences, by hosting parties at home in her time off. The first question to be answered when Belinda sends out the invitations is: “what are we going to drink and what am I going to serve?” This time of year, the answer is invariably wine and something pink. Rosé champagne, rosé port and Provençal...
19 Photo Cheese Plate KatieQ Sm1

Comté Meets England Cheeseboard

Katie has lived in London for 2 years, after a decade living in NYC (and prior to that born and raised in the Midwest). The cheeses of England have become one of the perks of her expat life, in addition to her all-time favorite cheese, Comté, which is readily available, too! Whenever she hosts friends, her go-to cheeseboard is a combination of outstanding British cheeses -- like the blue cheese Stichelton (similar to Stilton), the washed rind sheep's milk cheese Riseley, and the salty & peppery goat's milk cheese shaped like a pyramid, Tymsboro. (Fun fact: Katie visited the farmhouse dairy in Somerset where Tymsboro is made and actually helped make some of the cheese, herself!). She...