Prosciutto’s been around for hundreds of years, but not much has changed about the those salty, silky slices you’ve seen wrapped around melon at the beginning of a traditional Italian meal. We’re breaking down the heritage of this cured meat and some of its most popular forms today.
By now, after countless Instagram posts and Twitter jokes, you know that the summer’s most popular drink is spiked seltzer. No matter what brand has your loyalty, it’s safe to say that these fizzy, fruity canned beverages are the talk of the town. If you’re not on the seltzer train, it’s about time to get on board–we’re pairing up our favorite flavors with equally delicious cheese varieties to keep you snacking even long after the summer’s over.
Labor Day celebrations are a mixed bag–on one hand, it’s an excuse to eat and drink and party with friends, but on the other, it means that summer is officially ending. Want to know how to bridge the gap between seasons? We’ve got a guide to cheeses and gourmet snacks that are perfect for crafting a tasty transition from warm days to cool nights.
Conducted by Elizabeth Chubbuck, SVP Sales and Marketing
Co-founders Sue Conley and Peggy Smith opened Northern California’s Cowgirl Creamery after decades of individual success in the Bay Area’s food scene. After launching Tomales Bay Foods, a wholesale marketing venture, they began making cheese on-site at their headquarters, a renovated barn. Since the late 90s, they’ve been producing award-winning cheeses like Mt. Tam and Wagon Wheel.
Written by Jenna Giannasio, a member of Murray’s Wholesale Team
I recently had the privilege of attending the American
Cheese Society conference, where I took the Certified Cheese Professional
exam. The test was really challenging,
and I’ll be on the edge of my seat until I get the results in a few weeks!