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All posts tagged cold cuts

A dessert wine is first of all a wine that has such a high sweetness that it can accompany a sweet dessert. These wines are also a great match with saltier foods (think Blue Cheese). Strong Blue cheese shake it up with a salty/sweet combo. Read more
Here’s a quick guide on what they are and how to use the kinds of knives that show up in the most of common cheese knives sets, which you might encounter at a home goods store or in service at a dinner party. Read more
Need help determining which wine glass is best for your favourite varietal? We’ve put together a wine glass guide with a few important factors for selecting each type of wine glass. Use this wine glass guide to learn which glass to choose. Read more
Brined cheese, also sometimes referred to as pickled cheese is matured in a solution of brine (a high-concentration solution of salt in water) in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in hot countries. Read more
Brined cheese, also sometimes referred to as pickled cheese is matured in a solution of brine (a high-concentration solution of salt in water) in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in hot countries. Read more
These are named for the bloom of white mold ripened on the outside of a soft cheese for a few days or weeks. They tend to be the richest and creamiest type of cheese, with a soft, spreadable texture. The soft rind is edible, and it has a stronger, funkier flavour than the interior. Read more
Double cream cheeses are soft cheeses of cows’ milk enriched with cream so that their fat in dry matter (FDM or FiDM) content is 60–75%. Triple cream cheeses are enriched to at least 75%. Read more
 
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