that the Moscato also works with “mixed sausages”. SO, start the party off with an Italian sparkler (Moscato d' Asti), then bring out your appetizers along with riesling by the glass. NOW, let’s find the...

, and occasionally a scrape of seeded mustard. Other combos: Bacon, free-range chicken, avocado, aioli, white pepper Roast beef and ketchup, lots of butter Jambon et fromage baguette from Paris (never tastes the same anywhere else, I...

Ma with a little salt, then smear it on a nice hunk of baguette. If you throw on a little cheese (anything from home-made soft to a good Emmental), maybe it will quell stomach anxiety from the garlic. Maybe I shouldn’t have...

! Emmental/gruyere cheese – a cheese I just couldn’t eat. Really started to like it 6 months ago Oysters – love 'em Because of this change in taste buds, every once and a while, I’ll eat something I’ve...

Comte would actually belong in another class of cheese – the “cooked” category. Gruyere and Emmental (Swiss) belong here. Tasty cheese. (Please refer to my previous post)

is not worth reproducing. But that recipe most definitely is. Small little gnochetti, about the size of the last joint of my thumb in a perfect sauce. Fontina is a cow’s milk cheese and has a slightly nutty flavor reminiscent of...