Fondue: The Complete Guide

What is fondue? Chances are, you’ve heard of fondue before. Most people immediately think of cheese or chocolate fondue; and although fondue has strong Swiss and French origins, the term fondue may refer to any type of meal where a group of people sit around a communal pot and dip food in some kind of […]

The Joys of Gorgonzola

Also known as Mountain Gorgonzola (di monte) or Gorgonzola naturale, Gorgonzola Piccante is an Italian cow’s milk, washed rind, blue cheese from the Lombardy region of Italy. Gorgonzola cheese really only refers to cheese produced in the city of Gorgonzola, Italy. There are actually a few varieties, but the most popular are Gorgonzola Dolce and […]

Monger’s Choice at Mission Cheese

Mission Cheese Months before I found myself planning a trip to San Francisco, I came across this cheese and wine bar while I was doing research for another post: Mission Cheese. The blog post that I found had all of these awesome photos of the bar, which was made of natural wood with the bark […]


Kozlar is a semi-hard goat’s milk cheese. The milk comes from local goats and goats from the straights of Kotar in Croatia. Talking about the taste, I’m going to start our with: The taste and smell are both mild. That being said, the “goatiness” is not overpowering, as it were. Only very little goat taste […]

Croatian sensation: Paški Sir

This Paški Sir, which I obtained from Gligora Dairy (Kolan, Island of Pag, Croatia), is probably the most famous cheese to come out of Croatia. Because this particular cheese originates from the Island of Pag, it is not surprising to find out that its name literally translates to mean, “Cheese from the Island of Pag.” […]