Menu
Cart 0

Food & Wine — Cheese

Quince: An Oldie But A Goodie

Posted by Monica Yu on

Quince: An Oldie But A Goodie

This old world fruit has become all the rage over the last couple of years. Now that products made from this fruit are being imported, this exotic fruit is becoming more readily available. One reason we love quince so much is that its season picks up where figs leave off. It can be difficult to find figs to add to our cheese plate after late summer. Luckily, autumn is when the quince is at its peak and its jellies, jams and pastes pop up in all sorts of markets around town. Our cheese plates can go on without feeling incomplete....

Read more →

Alsatian Onion Tart

Posted by Plume Ridge Bottle Shop on

Alsatian Onion Tart

Alsatian Onion Tart is a traditional Sunday supper dish in Alsace, France, usually served after church. It is a flat, pizza like galette with carmelized and crispy onions and savory bacon.  The pastry part of the tart itself is also crispy with nice texture. In a pinch you can also use store bought pizza dough, however this recipe from our Culinary Specialist Nanette Berning-Pate is super simple and has the correct texture you would get in Alsace. Pair with a Riesling, Gruner Veltliner or Pinot Grigio. Makes 3 12 inch thin crusted tarts Ingredients for crusts: 365 grams unbleached all-purpose flour...

Read more →

Asparagus, Prosciutto and Herbed Goat Cheese Galettes

Posted by Plume Ridge Bottle Shop on

Asparagus, Prosciutto and Herbed Goat Cheese Galettes

Simple and elegant, this crispy and savory galette is loaded with fresh asparagus, prosciutto and goat cheese.  This is a classic recipe that comes in  handy in the springtime when asparagus is in season. It is also a great entree to serve at brunch when you are looking for something that is light and flavorful. This recipe can be easily doubled for a group.  All ingredients can be prepared the day ahead and assembled and baked on the day of your event. A bright crisp Rosé will bring plenty of flavor and acidity and enhance the savory notes.  Makes 4 galettes servings Galette...

Read more →

Roquefort & Roughage Salad

Posted by Monica Yu on

Roquefort & Roughage Salad

We love this recipe for Roquefort & Roughage Salad because of the joyous harmony of the citrusy dressing with the pungent creaminess of the cheese. This raw sheep's milk cheese coats the leaves beautifully making these cruciferous vegetables absolutely delicious to devour. For this recipe, you can French Roquefort from The Cheese Cave.  They had many delicious options of cheese in the blue family that would also do wonderfully in this salad. You can source your blue cheese from just about any cheese shop or grocery store.  Not everyone loves a pungent blue cheese and finding the right one for...

Read more →

Party Cheese! Honey Nut Roquefort

Posted by Katrina Coulourides on

Party Cheese! Honey Nut Roquefort

  Holiday feasts and parties are a great excuse to indulge in artisan cheeses! This recipe for Honey Nut Roquefort is one of our favorites. We used Roquefort Papillion, a raw cheese from the AOC region of Roquefort from Milkfarm LA Cheese Shop. You can also find this cheese at the Claremont Cheese Cave. This fantastic import is strong and peppery in flavor with funky notes of earth and barnyard. If Roquefort is too intense for you and your guests, try a milder blue like Gorgonzola or Stilton. Any cheese shop or artisan cheese section will have some delicious options....

Read more →

Sale

Unavailable

Sold Out