When we have done group cheese tastings in the past, one of the questions that comes up the most often is how to preserve and care for cheese.  Read the full article at Gismondionwine.com ..read more

Asiago is a DOP-designated cow's milk cheese made in the northeastern Italian regions of Veneto and Trentino-Alto Adige. Read more at Gismondionwine.com  ..read more

You don't have to spend a lot to feast well!  This month at Gismondi on Wine, Allison Spurrell takes a look at preparing a cheese course, while being mindful of your wallet at the same time. Full Article ..read more

Dusty beige on the outside and bright orange on the inside it makes a statement on a cheeseboard. Read more at gismondionwine.com  ..read more

Have you ever made Green Tomato Chow-Chow? Well, it's delicous, and it's a perfect match to our Holiday Tourtiere. We don't have time to make it on a large scale, but we did manage to make a small batch at home for our selves. This is a great recipe, and we thought we'd share it with you. We used this recipe as a starting point, and added a little turmeric. You'll have to use your own guidelines for proper canning. Since right now is the time for green tomatoes, it could make a great project this weekend ..read more

This month at Gismondi on Wine, Allison Spurrell takes a look at Solo di Bruna, a very special version of Parmigiana di Reggiano.  Full article ..read more

Semi-hard cheese, made in a small dairy situated in a former abbey at the Vosges foothills. Anne Mauler starts by ripening the cheese for a minimum of 3 months and washing the rind regularly. Once the cheese has the desired texture, it is covered with a blend of flowers carefully selected for their bright colours and their flavour. This blend is highly original, and consists of 4 kinds of flowers: cornflower, marigold, safflower and rose. These natural and completely edible flowers give the cheese a magnificent glow but also an incomparable mild and fruity taste. “A flower among cheeses”. Tha ..read more

  Check out Allison's latest article at Gismondionwine.com  Read full article here.  ..read more

White wine and cheese pairing is a subject dear to my heart. Many people feel that red is a more natural fit, but I’m not so sure. Several areas are large cheese producers, and their most famous wines are whites. Think of the Loire Valley, its diverse white grapes, and all the delicious goat cheeses produced nearby. Picture a glass of Sancerre and a tiny, dry, powerful Crottin de Chavignol. It’s a perfect pairing, and the white wine is the key.  There are some famous white wine and cheese pairings, but I think there are many more styles to try with a glass this May.  Read more on&nb ..read more

France's Loire Valley has always been known for beautiful goat cheeses. There are a multitude of shapes and styles made and cheesemakers from all over the globe pay tribute to those traditional cheeses by making their own versions. Read more at Gismondionwine.com ..read more