As we welcome spring, I cannot wait to sit on a patio at brunch and enjoy my favorite savory cocktail, a Bloody Mary! I was…read more
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What We’re Drinking: Colpetrone Sagrantino di Montefalco 2015
by Joy Prettner I love Italian wine, and when I find a hidden gem, I must share it! Let me introduce you to Sagrantino from…read more
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Cook like a Cheesemonger: Beany Crunchfolds
by Sean Lawrence Introducing: non-trademark infringing delights that combine soft and crispy flour tortillas, crunchy corn tortilla, hearty refried beans, and multiple cheeses in a…read more
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Meet the Meat Counter: Bacon vs Guanciale vs Pancetta
by Stuart Sandquist BACON GUANCIALE PANCETTA CUT OF MEAT Pork Belly Pork Cheek / Pork Jowl Pork Belly CURE PROCESS Salt, Brown Sugar, Black Pepper,…read more
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What We’re Drinking: Modist Springforge DDH Pilsner
Everyone that knows me knows that I’m a sucker for hopped up Pilsners. I believe the world needs more hoppy Pilsners. And my mission, from…read more
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Cook like a Cheesemonger: Paprika Parmesan Pasta
by Emi Boonin For many gluten free people, myself included, it is hard to find good substitutes for the staples in our pantries. I often…read more
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The Cheesecutter: Botanicals
Welcome to the France 44 Cheesecutter! Every month, we will aim to explore a new area of cheese and provide our opinions and recommendations. We…read more
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Cook like a Cheesemonger: Fondue de Bourgogne
by Cally Minner Fondue is a classic staple in much of France and Switzerland, something that many families have their own unique recipe for. The…read more
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What We’re Drinking: Bjornson Pinot Noir
I’ve known Mark and Patti Bjornson for several years and have always been impressed with the quality of their wines. What really impressed me, however,…read more
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Acapella by Andante Dairy
I’ve sold cheese professionally for quite some time now. I’ve seen countless cheeses come and go across our counter, and I’ve been privileged to be…read more
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The Past, Present, and Future of Dairy is Women’s Labor
Every March, we take the opportunity to spotlight women in cheese from our cheese counter. These women may be cheesemakers or business owners – usually…read more
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Cook like a Cheesemonger: Pork T-Bone on Lentils with Peas, Carrots, and a Mustard Cream Sauce (Moutarde)
by Stuart Sandquist Let’s begin with the most exciting part of this recipe, the Red Wattle Pork T-Bones from Pork and Plants. There are quite…read more
