Solving The Leftover Dilemma

Solving The Leftover Dilemma

By Bob Lipinski When your friends and relatives have finally said goodbye (and left you in peace), there’s the task of cleaning up; everyone’s least favorite thing to do. If you have a few pieces of cheese, a bottle or two of wine, and a half-dozen corks remaining…...
Provolone Cheese – Italy’s Gift To The World

Provolone Cheese – Italy’s Gift To The World

By Bob Lipinski Provolone cheese has been enjoyed for decades by not only Italian-Americans, but the vast majority of the population. Regardless of whether it is imported from Italy (mainly from the south) or made domestically (mostly in Wisconsin), Provolone is...
Chardonnay: The Most Popular White Wine In The U.S.

Chardonnay: The Most Popular White Wine In The U.S.

By Bob Lipinski “Chardonnay is a red wine masquerading as a white, and Pinot Noir is a white wine masquerading as a red.” (André Tchelistcheff, 1901-1994, Legendary Winemaker) America’s love affair with Chardonnay began back in 1936, when Wente Vineyards of Livermore,...
So, What Is Goat Cheese?

So, What Is Goat Cheese?

By Bob Lipinski Goat cheese, known as chèvre in French, is a classification of cheeses made worldwide from goat’s milk, which vary in style, appearance, and flavor. Goat’s milk cheese is made in a variety of shapes, such as cones, cylinders, disks, logs, ovals,...
Saint Patrick’s Day Primer

Saint Patrick’s Day Primer

By Bob Lipinski The mention of Saint Patrick’s Day usually fills one with thoughts and visions of corned beef & cabbage, Irish soda bread, Irish whiskey, Guinness Stout, a parade along Fifth Avenue in Manhattan, and mugs of piping hot Irish coffee. Before you...
Stilton: England’s Famous Blue Cheese

Stilton: England’s Famous Blue Cheese

By Bob Lipinski Stilton is a world-famous blue cheese made in the counties of Derbyshire, Leicestershire, and Nottinghamshire, in England, from pasteurized cow’s milk. Stilton was first mentioned in print about 1727, when novelist Daniel Defoe (1660-1731) wrote about...

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