Join Stephen on Cheese journeys that will take you from the United States, to France, to Italy…anywhere and everywhere artisan cheese is made! A healthy plate of diverse regional cheeses from hard to soft, crunchy to creamy, guides our indulgence and expands our palettes.
Makes a wonderful gift, date night out or as a chance to explore one of the finest finer things in life. Bring your favorite bottle of wine (or two) and enjoy a fun, informative and cheese-filled night out in Red Bank!
january
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Cheese Thesaurus
ACID or ACIDIC
A term used to describe a cheese with a lightly sourish flavor.
AFFINAGE and AFFINEUR
The aging of cheese to its optimum maturity. Affinage is an expertise separate from cheesemaking. The affineur manages the cave* in which the cheeses are aged.
ALPAGE
Refers to cheeses made from Alpine meadow milk.
ACID or ACIDIC
A term used to describe a cheese with a lightly sourish flavor.
AFFINAGE and AFFINEUR
The aging of cheese to its optimum maturity. Affinage is an expertise separate from cheesemaking. The affineur manages the cave* in which the cheeses are aged.
ALPAGE
Refers to cheeses made from Alpine meadow milk.
ACID or ACIDIC
A term used to describe a cheese with a lightly sourish flavor.
AFFINAGE and AFFINEUR
The aging of cheese to its optimum maturity. Affinage is an expertise separate from cheesemaking. The affineur manages the cave* in which the cheeses are aged.
ALPAGE
Refers to cheeses made from Alpine meadow milk.