June is National Dairy Month. It started as National Milk Month and was intended to promote drinking cold glasses of milk in the warm summer months. These days, Americans eat more dairy than they drink. Cheese consumption is at an all time high according to the International Dairy Foods Association, with Americans eating more than 40 pounds of the stuff annually.
There s even a National Cheese Day, which is Friday.
The origins of cheese go back some 4,000 years. The food is thought to have been an accident, born from an Arabian merchant traveling through the dessert with milk stored in a pouch made from a sheep s stomach. When he opened the pouch, the milk had separated into curd and whey.
Your insider s guide to Wine Country
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April 11, Gundlach Bundschu Winery Pop-Up Art Gallery, Sonoma: This pop-up art show, in partnership with ArtStanding, features more than 30 Bay Area artists and their works, al fresco, on the winery’s Rhinefarm estate in Sonoma Valley. (Courtesy of Gundlach Bundschu Winery)
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April 11, Breathless Wines, Healdsburg: Sisters Sharon Cohn, Rebecca Faust and Cynthia Faust and their winemaker and honorary sis Penny Gadd-Coster love a party and pour their seriously made yet festive sparkling wines at every opportunity. On this particular Sunday, from 1 to 4 p.m., join them at their Healdsburg tasting room yes, in person, not virtual for a celebration of rosé, both sparking and still. (Courtesy of Breathless Wines)
Sacramento Magazine
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your email THE BACK STORY It all began with a chunk of honeycomb Bruich’s sous chef, Tyler Bond, brought into the kitchen one day along with a batch of honey from a local farmer. The honeycomb came with hangers-on: more than 100 bees still living in its waxy cells. It was placed in a covered plastic container for a few days until the bees died off. Enotria pastry chef Edward Martinez helped concoct a plan to coat the bees in caramelized sugar (once the stingers were removed), then lightly fry them for use as an edible garnish for a cheese course made expressly for visiting chef Kevin O’Connor of Sacramento’s Blackbird Kitchen + Bar.