Introducing: Ask Michelle! Each month, our Cheesemonger, Michelle, will answer YOUR cheese-related queries! Can you eat the rind? How should you store cheese in the…read more
post
What We’re Drinking: Haku Vodka
by Matt Collett Vodka can be a home bar afterthought or a pillar of quality, like Haku. This Japanese beauty is made from 100% milled…read more
post
The Cheesecutter: Bloomy Rinds
Welcome to the France 44 Cheesecutter! Every month, we will aim to explore a new area of cheese and provide our opinions and recommendations. We…read more
post
What We’re Drinking: Rodica Malvazija Col Fondo 2022
Rodica was the first natural wine I ever tried. I tried it during a Spring Wine & Cheese* class at France 44 in 2023, just…read more
post
What We’re Drinking: Lovejoy’s Bloody Mary
As we welcome spring, I cannot wait to sit on a patio at brunch and enjoy my favorite savory cocktail, a Bloody Mary! I was…read more
post
What We’re Drinking: Colpetrone Sagrantino di Montefalco 2015
by Joy Prettner I love Italian wine, and when I find a hidden gem, I must share it! Let me introduce you to Sagrantino from…read more
post
Cook like a Cheesemonger: Beany Crunchfolds
by Sean Lawrence Introducing: non-trademark infringing delights that combine soft and crispy flour tortillas, crunchy corn tortilla, hearty refried beans, and multiple cheeses in a…read more
post
Meet the Meat Counter: Bacon vs Guanciale vs Pancetta
by Stuart Sandquist BACON GUANCIALE PANCETTA CUT OF MEAT Pork Belly Pork Cheek / Pork Jowl Pork Belly CURE PROCESS Salt, Brown Sugar, Black Pepper,…read more
post
What We’re Drinking: Modist Springforge DDH Pilsner
Everyone that knows me knows that I’m a sucker for hopped up Pilsners. I believe the world needs more hoppy Pilsners. And my mission, from…read more
post
Cook like a Cheesemonger: Paprika Parmesan Pasta
by Emi Boonin For many gluten free people, myself included, it is hard to find good substitutes for the staples in our pantries. I often…read more
post
The Cheesecutter: Botanicals
Welcome to the France 44 Cheesecutter! Every month, we will aim to explore a new area of cheese and provide our opinions and recommendations. We…read more
post
Cook like a Cheesemonger: Fondue de Bourgogne
by Cally Minner Fondue is a classic staple in much of France and Switzerland, something that many families have their own unique recipe for. The…read more
