Keep reading for spring updates and news from The Napa Table!

We created two perfect pairings for an unforgettable New Year’s Eve! From bubbly mocktails with creamy chèvre to spiced bourbon cocktails with rich blues, it’s going to be amazing (and delicious).

From mandarins to grapefruit to lemons, there’s a cheese for that citrus. Learn how to create beautiful citrus and cheese pairings for your holiday entertaining.

This buttery, mushroomy. semi-soft cheese from eastern France is an adventure for the palate!

Up your Thanksgiving meal game with these epic cheese pairings; whether for your charcuterie board, cheese courses or dessert board, who says classic Thanksgiving meals have to be boring?

As we explore the world of Tomme cheeses, we dive into a special sheep’s milk version that knocks our socks off.

Potatoes, bacon, onions, wine and cheese… What more is there to love?

Our top tips for choosing and caring for a charcuterie board of your own.

Learn how to make the perfect autumn picnic with highlights from our time in Upstate New York!

We’ve rounded up a few of our favorite harvest boards, a mix of the elegant autumn and playful spreads we’ve been creating the last month, to inspire y’all heading into Halloween, weekend brunch and beyond.

We’re suckers for a top-notch madeleine. The combination of buttery flavor, spongey texture and hint of orange blossom, vanilla bean or even pumpkin spice is a thing of culinary (and gourmandise) beauty!

We are introducing an absolute CLASSIC today: Ossau Iraty (oh-sow ee-rot-ee). A sheep’s milk cheese from the Basque region, cheesemakers pool milk from herds in the Ossau Valley and the Iraty Forest.

More mild than Roquefort, Fourme d’Ambert has a lactic taste with mushroom and earthy undertones and a slight piquant from the blue veining to keep things interesting. Because of the way the cheesemakers gently pack the curds, it’s beautifully creamy and at room temp can be smeared onto anything although we prefer baguette and honey! Oh, Fourme d’Ambert, nous t’aimons!

The perfect festive fall treats to add to your autumn cheese and grazing boards.

In France there are 46 name-protected dairy products, and similar to champagne, these cheeses, butters and creams have very specific qualifications that allow them to be called by their names. These prestigious labels placed on products like cheese, wine and even peppers (!) are called AOP: Appellation d’Origine Protégée (protected designation of origin).

Camembert or Brie: the lifelong debate! Often Camembert gets grouped in with Brie and while they’re both from the same bloomy-rind style family, Camembert shines in its own realm.