Port Salut is a creamy, semi-soft cheese originally made by Trappist Monks in France. It is great for melting into dishes or featuring in a stylish grilled cheese! Pair this slightly tangy cow's milk cheese with a light bodied red wine, like St. James Winery's Nouveau.
BLT Spring Rolls Ingredients: fresh lettuce, chopped 2 medium tomatoes (seeded and sliced 1/4" thick) 6 pieces of bacon, fried fresh basil, mint or other herbs rice paper Sesame-Soy Dipping Sauce 1/2 c (120ml) Soy Sauce 1 T (15g) Mayonnaise 1 t (5ml) fresh Lime Juice 1 t (5ml) Sesa
Fontina Valdostana, from Valle D'Aosta, Italy, is dense, smooth and slightly elastic. The straw-colored interior with its small round holes has a delicate nuttiness with a hint of mild honey. When melted, as it frequently is, the flavor is earthy, woody, with a taste of mushrooms and a fresh acidity. It pairs exceedingly well with roast meats and truffles. This cheese also pairs well with a burly red wine. is the primary ingredient of Italian fonduta and is a pristine table or dessert…
Morbier Semi-soft, strong flavored rind-washed cow's milk cheese. Morbier is notable for the line of wood ash that flows through the belly of these cheese wheels originally used to designate the morning from the evening milk inputs. This cheese carries a mild to strong and milky flavor profile, which evolves into a sweet, bold complexity as it ages.