for the love of cheese :: est. 2008. gather around our cheeseboard: @curdwise on instagram too. tweets by Colleen @colleenlevine (DC) & Jill @golda78 (MN).
Who gets to talk about Southern food? Join us tomorrow at 1:30 P.M. ET for a conversation with #jbfa winners @CynthiaGreenlee, @chrismithonline, and @Betsy1Shepherd about cultural exchange and owning the dialogue on Southern cuisine.
Register now: bit.ly/3ifE69q
Make no mistake, the Trump administration’s threat to impose 100 percent tariffs on EU wines and other goods will be catastrophic, not just for importers but workers up and down the wine and hospitality industries. nytimes.com/2020/01/06/dinin…
Ever hear of regenerative agriculture? If you care about wine and the planet, it’s worth learning about. Mimi Casteel is walking the walk in Oregon wine country. nytimes.com/2019/10/17/dinin…
Scanning Electron Micrograph of Blue Cheese
credit: Ted Kinsman #NationalMoldyCheeseDay
The cheese is made from cow's milk. The blue-green marbling and distinct flavor are due to the addition of Penicillium Roqueforti fungus. #Lunchtime#WednesdayWisdom
From 120 first place category winners, 20 finalists advance to best in show consideration; for the first time this year, those first round finalists will be recognized. #cheeselovers#virginiaisforcheeselovers