Saxon Creamery: Big Ed’s Gouda

Posted on Mar 28, 2015

Saxon Creamery: Big Ed’s Gouda

Backed by their motto “Flavor, by nature,” Saxon Creamery produces a variety of cheeses with grass-fed cows and a low carbon footprint. The elements of the field landscape and varying grasses engenders into the cheese. Big Ed’s is Saxon Creamery’s signature. Creamy, sweet, and rich milk flavors enjoyed on crackers or melted onto a sandwich.  

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BAIA Pasta

Posted on Mar 26, 2015

BAIA Pasta

Inspired by their roots in Northern Italy, Renato Sardo and Dario Barbone bring a missing piece of the Italian cuisine to the states: artisanal, organic, high quality pasta. Baia literally means “bay” in Italian, lending themes to their location in “The Bay”-Oakland, CA. With only two other employees, they practice the divine skill of small production. Their method: using five different types of organic wheat, they knead with cold water, cut with brass dies for a good al dente texture, and dry at low temperatures for great flavor. As you cook in boiling water, watch carefully: this is not a pasta you want to...

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Caseificio dell’Alta Langa: La Tur Cheese

Posted on Mar 13, 2015

Caseificio dell’Alta Langa: La Tur Cheese

Elegantly described as the “effect of ice cream served from a warm scoop, melting from the outside in.” This creamy brie is made from cow, goat, and sheep’s milk in the Alta Lange region of Italy. Earthy and full, a perfect match for sparkling wine or hard cider.  

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A Dash of Cabernet

Posted on Mar 5, 2015

A Dash of Cabernet

Cabernet Sauvignon is a wine known for having big fruit flavors, complexity, and pairing perfectly with heavy, meaty dishes. With earthy notes and a subtle smokiness, why not be able to pair it with lighter dishes too? Cabernet Salt is wonderful compliment to heirloom tomatoes, soft cheese, or sprinkle a pinch into a salad. It may seem intimidating, but it is quite simple to make at home. Boil a bottle of Cabernet in a medium saucepan. Simmer and stir until a tablespoon amount of thick-but not syrupy- liquid is left. Add a cup (or more) of Fleur de Sel salt until all the liquid is absorbed. Place on a parchment paper on a baking sheet and let dry for two days. And voila!...

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Grazing

Posted on Jan 23, 2015

Grazing

What better way to taste a variety of pairings than to throw a party? Cheese and charcuterie are two of life’s great culinary pleasures. Finding the perfect combination of jams, honeys, and crackers to match can be a delicious adventure.

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