Farmstead Cheeses and Wines: Jeff’s Blog

Here’s another reprint from one of my Alameda Sun articles, this one on Raclette.
The weather is getting cooler, the days are getting shorter, it’s time for some comfort food, and nothing says comfort louder and clearer than melting cheese.
Last year I wrote about the glories of Fondue, so this year I turn my attention to [...]

The Cheese Plate
Here’s a reprint of an article that I wrote a way’s back for the Alameda Sun, on how to construct a proper cheese plate. I hope that you enjoy it.

The Cheese Course
Almost everyday, someone comes into my shop and asks for help in putting together a Cheese Plate. A lot of [...]

Here’s a ‘reprint’ of an article I wrote for the Alameda Sun in 2005, on the subject of which wines to pair with Turkey and other Thanksgiving fare.
Tips from the Wine and Cheese Guy

Turkey Wines

No, not wines from Anatolia (although they are starting to produce some great wines in Turkey); [...]

Here’s an article on Fondue, from the 12/14/05 Alameda Sun:
Do You Fondue?
It’s wintertime here on The Island, and thoughts turn to melted cheese. That’s right, it’s Fondue Time! Personally, I can’t think of a better way to eat some cheese.
The name fondue comes from the past participle of the French verb fondre (to melt), so [...]

The Twenty Minute Rule
Like the Three Bears of the nursery story, most of us tend to serve our wine either too warm or too cold, hardly ever just right. We seldom serve wine at proper temperature, and this contributes to almost as much bad-tasting wine as bad wine itself.
The problem stems from a bit of [...]

Another article fromthe Alameda Sun:   The Cheese Course
Almost everyday, someone comes into my shop and asks for help in putting together a Cheese Plate. A lot of these folks seem daunted at the prospect. It’s understandable – there’s so many funny sounding names, textures, and milk sources.
Putting together a cheese course or cheese plate [...]