Vin Jaune & Company – Exploring the Jura

[*a version of this article appears in the February 2015 issue of Decanter.] If you’d asked anyone about France’s Jura region and its wines a couple of decades ago, chances are you’d have received a blank stare. A few enlightened souls might have muttered something about vin jaune, or dredged up memories of faded signs… Continue reading Vin Jaune & Company – Exploring the Jura

Vacherin Mont d’Or – an Autumn Treat

Autumn signals open season for one of the greatest cheeses known to woman: a wondrous, washed-rind, cow’s milk cheese that comes on the market every September, made in small dairies in the Jura mountains, on both the Swiss and French sides of the border.

Take a Winter Dip…into a Swiss Cheese Fondue

Food writer and columnist Hattie Ellis (who btw also wrote a delicious book on honey) recently came to a presentation I did on Swiss cheese, together with Rachael Sills of KaseSwiss and Joelle Nebbe-Mornod of Alpine Wines. Now she’s written a lovely piece (The Field, Hattie Ellis) in this month’s issue of The Field all… Continue reading Take a Winter Dip…into a Swiss Cheese Fondue

Fleurette, Tomme de Vache au Lait Cru

Great opportunity for me to present my book and to introduce some Swiss cheeses at a Guild of Food Writers event in London last week. After a thumbnail sketch outlining the seismic shifts in Switzerland’s little cheese world of late – innovations, renovations, revival of alpine cheeses, introduction of goat’s/sheep’s milk and blue cheeses –… Continue reading Fleurette, Tomme de Vache au Lait Cru