Cheese information for the lactose intolerant
I recently stumbled upon this article on the blogsite Cheese 101 and found it fascinating and informative. I wanted to pass this information on to you as you so you would never fear to buy and cut the cheese at home! Cheese 101: Lactose and Cheese by marcella on Apr 1, 2012 Lactose is a...
Wine on the mountain!
Christopher’s Wine & Cheese is on the grow again! We’re about to start a re-set of our floor space to accommodate you and your wine and culinary needs more thoroughly again! Every year about this time, we explore new products and concepts to help make our little shop a bigger, more exciting adventure for you...
Cheese: Castelo Branco
Castelo Branco (Portuguese: Queijo de Castelo Branco) is a cheese named after the city of the same name in Portugal, the chief city of the district where it is produced. The cheese is made from milk produced by either a goat or a ewe, and has a soft texture. Typically, the cheese takes 40 days...
Wine: Ca’ Momi Merlot
Merlot has never been among my favorite wines. My dislike of merlot stemmed from the fact when I started trying wine out, The California Wine Industry had just received acclaim for their merlots with comments reflecting the delicate fruit driven wines that were lightly oaked in American Oak to enhance the spice and enhance the...
Wine: Delta Luna Carignane
Delta Luna is a new line of wine to our shop. We have enjoyed their wines so much we have worked to entice them to attend the 2012 Blue Ridge Wine and Food Festival! Their wines tend to be medium to fuller bodied with fairly classic profiles. Today I’m taking a look at the Delta...
Recipe: Shrimp and Veggie Pot Stickers
Ingredients 3 tablespoons vegetable oil 1 leek, cleaned and thinly sliced 1 clove garlic, pressed 1 head Napa cabbage, finely shredded ½ pound of cleaned shrimp diced in a medium dice 2 tablespoons rice wine vinegar 2 teaspoons soy sauce 1-inch piece fresh ginger, peeled and grated 1 medium carrot, grated on finest holes of...
Sipping for fairness
He sat in a sparsely furnished room- waiting. Nervous as the moment he had first met the love of his life, he sat in the waiting room- waiting. He was not allowed into the room where his love lay fighting for life- he was waiting. The life they had lived together for so many years...
The In-Betweens of Decanting
Printed in the New York Times, this presentation written by ERIC ASIMOV offers some good and interesting information on decanting. The In-Betweens of Decanting By ERIC ASIMOV WINE lovers rarely agree on the best methods of serving and drinking. Case in point: decanting, the practice of pouring wine from the bottle into another container before...
Of Mice and Men- The making of cheese
How Microorganisms Help Make Cheese Cheese-making usually comprises three stages: coagulation or curdling, draining, and ripening. Microorganisms are an indispensable part of cheese-making: lactic bacteria are often used in curdling, and ripening usually requires the use of bacteria, molds, and sometimes even yeast. Cheese-Making, Step By Step 1) Curdling (or coagulation) The first step in...
Recipe: Gumbo Hand Pies
Being that it is the season of Mardi Gras and everyone thinks of New Orleans and Cajun Cuisine, I explored the recipes over at the Cooking Channel and found this gem for Gumbo Hand Pies and found it delectable! If I might make a suggestion for wine pairings it would be the Pueblo del Sol...
Wine: Casa Julis Carmenere Reserva
In its Bordeaux incarnation, carmenère apparently turned out sensational wines. It was widely cultivated in the Médoc, the area encompassing some of Bordeaux’s most famous appellations (Pauillac, Margaux) and wineries (Latour, Lafite), and was a key component in what were considered the finest clarets. But carmenère was a bastard to work with. It had difficulty...
