The perfect pairing with your favorite cheese is always a glass of red wine, right? Not so fast.
By Kelly A. Magyarics
Allison Hooper, co-founder of Vermont Butter and Cheese Company and author of the recently released cookbook “In a Cheesemaker’s Kitchen,” was in town recently to help out with a wine and cheese seminar I presented at the Museum of the American Indian through Smithsonian Resident Associates. Hooper’s artisanal goat cheeses like chèvre and the Crottin-esque Bijou are sold all over the DC area at cheese shops like Cowgirl Creamery and Cheesetique, as well as Whole Foods and Dean and Deluca. And Michel Richard of Citronelle and Central fame is one of the chefs, authors and other cheese aficionados whose thoughts and dishes are included in her new book. (Richard, for example, shares his delectable recipe for Crème Fraîche Cucumber Salmon.)
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