Delice de Bourgogne
This is a triple cream cow’s milk cheese from Burgundy. It has 75% butterfat. This cheese is soft-ripened with a bloomy white rind and a pale yellow, butter-like pate. It is very mild in flavor and...
View ArticleMinuet
This is a soft-ripened goat’s milk triple cream cheese. It has been enriched by adding cow’s milk creme fraiche to the curd during the cheese making process. It is made by cheese maker Soyoung...
View ArticleDafne
Dafne is a relatively new goat’s milk cheese made by Barbara bacchus at Goat’s Leap Dairy in St. Helena, California. Dafne is made using pasteurized milk from the goats on the Goat’s Leap farm. It...
View ArticleEwephoria
Ewephoria is the product of a join venture between a Seattle cheese importer and a small Dutch farm. The cheese is made in Holland from pasteurized sheep’s milk. It is made in the gouda-style and is...
View ArticleAndino
This is a pasteurized cow’s milk cheese made by Zuleta Dairy in Equador. It has been aged for a minimum of 4 months. The orange color comes from annatto seeds. This cheese is similar in color to the...
View ArticleLincolnshire Poacher
This flavorful cheddar is made from unpasteurized milk from Holstein cows in the English countryside using traditional methods. It is aged on wooden boards for at least two years while being turned...
View ArticleSaint-Marcellin
This is a cow’s milk cheese that comes from the Dauphine area of France, just north of Provence. It is very creamy, mild, acidic and salty. It is best when aged about six weeks. It pairs well with a...
View ArticlePondhopper
This is a pasteurized goat’s milk cheese from Tumalo Farms in Oregon. The farm is in the Cascades near Bend. It is a semi-firm cheese that is aged for 2-12 weeks. It is mild in flavor and pairs well...
View ArticleBayley Hazen Blue
This is a naturally rinded blue cheese made from whole raw milk, primarily morning milk which is lower in fat. It is produced in Vermond by Jasper Hill Farm. It is aged for 4-6 months. It has a...
View ArticleRancho Gordo with Steve Sando
Listen to Sherry Page’s interview with Steve Sando of Rancho Gordo on Napa Valley Wine Radio. If you think that “beans are beans”, this interview is sure to change your mind! I’m a bean lover of all...
View ArticleHeirloom Tomato, White Corn and Basil Salad
Ingredients 1 1/2 pounds heirloom tomatoes (assorted sizes and colors) 2-3 ears white corn kernels (cut off the cob) A handful of fresh basil leaves 3 Tablespoons extra virgin olive oil 1 Tablespoon...
View ArticleProvencal Tomato Soup
Ingredients 6-8 lbs. ripe tomatoes ½ cup olive oil Sea salt Pepper 2 teaspoons sugar 1 head garlic 1 ½ cup crème fraiche You will also need: Large roasting pan Food processor Tasting spoons Large soup...
View ArticleFresh Tomato Tart with Roasted Red Peppers
Ingredients 3 eggs 1 cup heavy cream 1 cup half-and-half ½ tsp. freshly ground black pepper 3 tomatoes, cut into ½” thick slices and de-seeded (or use tomato confit) 2 roasted red peppers, peeled and...
View ArticleArugula and Fresh Tomato Side Salad
This is a simple salad but you will find yourself serving it often – with chicken, fish, sandwiches or maybe just by itself. Add some crostini with goat cheese for a nice treat! Ingredients 2-3 cups...
View ArticleRoasted Sweet Tomatoes with Basil
This dish works best with sweet, fresh tomatoes, such as sungolds or sweet 100’s. Ingredients 2 cups tiny sweet tomatoes, stems removed 1 small handful of fresh basil leaves (plus more for garnish) 2 T...
View ArticleChilled Heirloom Tomato Soup
This soup gets its freshness from a hint of lemon verbena. Be sure to choose the sweetest tomatoes you can find. I like to serve this soup over a piece of poached salmon. Ingredients 1/2 cup olive...
View ArticleNew Year’s Day Good Luck Soup
I grew up in Southeast Georgia, and our tradition for good luck for the New Year was eating Hoppin’ John. To us, Hoppin’ John was a big pot of dried black-eyed peas cooked with hog jowl or ham shank....
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Slow-Roasted Tomatoes
This is one of my favorite ways to bring out even more flavor in vine-ripened tomatoes. You can either peel the tomatoes first, or leave the skin on – it depends on how you would like to use them. We...
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Sungold Tomato and Bread Salad
This dish features some of nature’s best produce – super sweet Sungold tomatoes, sweet red onions and arugula. These fresh ingredients, combined with your favorite toasted bread cubes and a sweet-tart...
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Meatballs in Tomato Sauce
This dish is great for nights when the weather is slightly cold or dreary. The leftovers can be used in sandwiches the next day – guaranteed to bring a smile! You can serve these meatballs as an entree...
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