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
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What We’re Drinking: Tosca Cerrada Palomino Fino en Rama Cadiz 2023
by Olivia Mize This salty, snappy white wine is the perfect bottle to pop the cork on as the seasons are changing and the weather…read more
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The Cheese Shop Turns 18!
This week, the France 44 Cheese Shop turns 18 years old. Yes, yes, I know France 44 had a deli here before me, but we’re…read more
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Cook like a Cheesemonger: Garlic Honey Glazed Grilled Chicken Wings
by Khalyma Robinson Despite the snow, spring is almost here. With that in mind I decided to share one of my favorite recipes to make…read more
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Spring Skillet Pot Pi(e)
Monday was summer. Today is winter again. March is confusing. Every year on March 14th, I want to celebrate my inner math nerd with summer…read more
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What We’re Drinking: Ayinger Celebrator Doppelbock
by Jim Kelly Have you ever wandered by our world beer section and wondered about all single bottles and four packs of beer with foreign…read more
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What We’re Drinking: Konteki “Pearls of Simplicity” Junmai Daiginjo Sake
Konteki “Pearls of Simplicity” Junmai Daiginjo Sake For me, this pick is personal. I’ve always wanted to dig deeper into my Asian identity and find…read more
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Cook Like a Cheesemonger: THE SMASH
by Julia Kietzer The Smash Burger. What is it about the Smash Burger that has allowed it to maintain its appeal for over a century?…read more
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The Cheesecutter: Washed Rinds
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
