Fruit Wines and Manchego Cheese, Made and Enjoyed in Costa Rica

We love the farmer’s market here in Perez Zeledon, Costa Rica. They call it the Feria and it’s the size of a soccer stadium, so there’s no surprise that we visit every week. One week while we were picking up our salad supplies and giant collection of vegetables, we walked past a table with mini bottles of wine. Since they were small, we could get a couple and not commit to a standard sized bottle of wine. Ok I’m in!  Read More…

Wine and Handmade Cheese on the Train

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Well I promised you a cheese adventure so here goes!

We left Longmont, CO with our cheese in hand on the morning of September 30. We’d be riding the Amtrak train all day (11 hours) heading to Grand Junction, CO so we put our camembert into a lunch bag with some ice. We had already declared it ready to eat but our last few days were a bit hectic so we didn’t get around to eating it. Read More…

Caring for my Camembert

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When I was choosing which classes to sign up for at The Art of Cheese, the one with bloomy rinds kept jumping out at me. This was a topic discussed at the Cheese Bootcamp but it was in the beginning of the course and I only attended the end. But, at the end of the bootcamp, Kate asked me if I’d like to take a wheel of camembert to age at home. Always being up for a challenge, I said yes. Read More…

A More Tropical Version of Wine and Cheese

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When we arrived in Costa Rica, we spent our first week at the beach in Puerto Viejo. The thing about the beach in Costa Rica, or anywhere, is that it’s hot! A little tricky for me to enjoy a nice glass of wine when I’m sweating so I usually seek other options. A great alternative was the box of Sangria that we found with such a fun label. Then as we continued to look in the grocery store, we came across a new brand of Costa Rican cheese. It was settled, we could still do some wine and cheese in more of a tropical way! Read More…

Savor the Flavor 2019

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After coming up with the idea for our “Savor the Flavor” entry in 2017, it’s become an annual tradition for WineAndCheeseFriday! Neil and I love to see the evolution of aromas and flavors over the life of a bottle of wine and this is our way to showcase them to all of you. Throughout the year, we actually earmarked a handful of wines that we thought would be perfect for this entry so without further ado, here you go. Read More…

Wine and Cheese Lovers Gift Guide

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Have you been searching for the perfect gift for the wine and cheese fan in your life? We’ve hand selected a variety of options that we think would be terrific! Is there someone who loves cheese but prefers beer or spirits? We’ve got ideas for them too. What about a person who loves to bring wine and cheese on picnics? Won’t you give our gift guide a peek to see if you find something they’d love? They are all available for sale from our affiliate partner Etsy. We hope you find what you’re looking for! Read More…

Cheddar cheese through the years

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Have you noticed that all of our November WineAndCheeseFriday entries have been tied to cheddar cheese? After learning all about cheddaring at The Art of Cheese we set out to find more cheddar cheese opportunities. At first we thought we’d create two cheddar cheese pairings each with a red or white wine. Then we found out our trip to Rogue Creamery would have a connection to cheddar cheese too. It only made sense to purchase some cheddar cheese while we were there and create a pairing with all our Oregon goodies, too. Read More…

Oregon Treats: Ledger David Dessert Wine, Mount Mazama and Echo Mountain cheeses and a Smokey Blue Truffle

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We headed to Central Point, OR on a hunt for cheese back in October. We knew we’d be going to Rogue Creamery as that was the main point of our visit. They are located in the Artisan Corridor that also included Ledger David Cellars and Lillie Belle Farms Handmade Chocolates. Today’s entry will focus on all the treats we purchased from that tasty corridor, the most delicious rest stop in the world! Read More…

Cheddaring at The Art of Cheese, Longmont, CO

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My second class at The Art of Cheese was the Cheesemaking Bootcamp. We covered brining your cheese, piercing a blue cheese, aging your cheese with rubs, washes and leaf wraps, an introduction to alpine and swiss cheeses as well as the process of cheddaring. For your sanity, and mine, we’ll be limiting todays entry to the cheddaring process and the cheeses we tasted that day. Did you know that there’s a separate process involved to make cheddar cheese than other cheeses, well you’ll get to learn all about it today! Read More…

The Welsh Rabbit Cheese Bistro, Fort Collins, CO

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We spent a couple days in Fort Collins, CO with new friends, all because of a cheese class. I met Suzanne at the Cheese bootcamp, held at The Art of Cheese and after being partners in class, she invited Neil and I out to see her town. I found a tourism magazine for Fort Collins and saw an ad for The Welsh Rabbit. When she suggested we go there, I knew we were starting a long lasting friendship! Read More…