Interview with Giacomini Family at Point Reyes Farmstead Cheese

NYC cheese consultant Raymond Hook chatted with Jill Giacomini Basch, Karen Giacomini Howard, Diana Giacomini Hagan and Lynn Giacomini Stray from wildly successful Point Reyes Farmstead Cheese. Based in northern California, this family-owned company has inspired American consumers and dairies alike.

Read more: Interview with Giacomini Family at Point Reyes Farmstead Cheese

Wine and cheese pairing: Reblochon with Hogue Genesis 2007 Meritage

A wine like this needs a strong cheese to stand up to the big flavors, but not overpower them. This wine is a perfect match for Reblochon, a great cow’s milk cheese from the Savoie region of France.

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Wine and cheese pairing: Elegant pinot noir and Nettle Meadow Kunik

Soft, elegant wines like pinot noir pair well with blended goat and cow’s milk cheese like Kunik from New York’s Nettle Meadow Dairy.

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Is cream cheese really a cheese? Professionals weigh in

Is it cream? Is it cheese? I have been in the cheese business for 25 years and when Taylor asked this question recently, I wasn’t sure if my answer was right. So I polled a few of my cheese buddies to ask them and get a recommendation for a good cream cheese.

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Gordon Edgar: Rainbow Grocery cheesemonger, life on the wedge

Interview with Edgar Gordon, Cheesemonger at Rainbow Grocery Cooperative in San Francisco. He talks about his upcoming book, his favorite beer and cheese pairings and the future of American cheese.

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Tia Keenan: Fromager and cheese lover changing the scene in the City

Tia Keenan is a Chef Fromager and food consultant based in New York City. In 2007, with a decade of NYC restaurant experience behind her, Keenan opened Casellula Cheese and Wine Café, a pioneering cheese bar, featuring a rotating selection of 40 international artisan cheeses paired with more than 60 unique wines and inventive condiments. Her work earned Casellula an Honorable Mention in the 2009 Michelin Guide. Previously, Keenan helmed the cheese program at Michelin-starred restaurant The Modern, at the Museum of Modern Art. With her unorthodox approach to the cheese plate, Keenan creates a new flavor “language” for cheese and contributes her distinctive vision to the burgeoning American artisan cheese revolution.

Read more: Tia Keenan: Fromager and cheese lover changing the scene in the City

Cheese and wine pairing: Idiazabal and Palarea 2005 Tinto

I am always cautious of wines with lots of oak, and more so of smoked cheeses. Smoked cheeses often taste fake, like liquid smoke, and all you can taste is the smoke. But there are always exceptions to the rules, like Idiazabal, a firm Spanish raw sheep’s milk cheese (like Manchego) from the Basque region.

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Interview with rising star Chef Hugh Atcheson from Empire State South

Rising star Chef Hugh Acheson talks about his new cookbook, his background and his love affair with wine and cheese.

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Buying four great cheeses at Whole Foods for under $20

I was in Lower Manhattan heading to a small party, just 3 other people and me, and I hadn’t made it back home to Brooklyn and my cheese stash. I am “Cheeseguy” and obviously expected to bring cheese. So I popped in to Whole Foods Tribeca and threw down my lofty request: I need four cheeses for a party and have a $20 dollar bill.

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Wine and cheese pairing: Carina Cellars Rhône blend and Cowgirl Redhawk

Gotta love a well balanced Rhône style red wine. California’s Central Coast makes some great ones. And I’m also a big fan of Cowgirl Creamery cheeses, produced up the coast about 100 miles or so at Point Reyes Station on Tomales Bay — easily one of the most beautiful places in California. Their cheese, Red Hawk, is a great match for this style of wine.

Read more: Wine and cheese pairing: Carina Cellars Clairvoyant and Cowgirl Red Hawk