CHARcutERiE Clubs

Kathleen Calef, Director of Product Development for The Gourmet Cheese of the Month Club™ has been passionate about artisanal cheese...

Charcuterie, pronounced SHAR-kyu-TREE, is a word of French origin that refers to prepared meats. The world of charcuterie encompasses...

Each month igourmet.com's cheese experts will introduce you to three exceptional cheeses, each hand cut in a convenient half pound...

Port falls into two broad categories: ruby ports, characterized by intense, red fruit and berry flavors; and tawny ports, distinguished...

Pronunciation of zinfandel is (zin-fen-del). Zinfandel tends to be lighter in color that Cabernet and Merlot, but have a bolder taste...

Merlot is a red wine variety with historical roots in the Bordeaux region and the southwest area of France. Winemakers from France, the...

Pinot Noir is quite possibly the oldest grape variety to be cultivated for the purpose of making wine. Pinot Noir produces an astonishing...

Enjoy a delivery of a hand-selected assortment of three cheeses that pairs well with Riesling wines from igourmet.

Sauvignon Blanc is a crisp, refreshing and straight forward white wine. Sauvignon Blanc grapes trace their origins back to the Bordeaux...

La Champagne is a region of timeless natural beauty. The name derives from the Latin 'campus', 'campania', or field. In Old French, this...

When you think of the finest red wines in the world, you often are thinking of wines made with Cabernet Sauvignon. This grand grape is...

#CharcuterieHistory

Ham connoisseurs, take note. This is the ham of all hams, with unparalleled texture and deep flavor. Dry-cured in Spain for three years,...

Jambon de Bayonne, or French Prosciutto, is an all-natural, dry-aged meat that makes a fantastic addition to charcuterie platters. In...

Pâté is a favorite on charcuterie platters or at cocktail parties. This Pâté relies on all-natural ingredients for its great taste,...

Confit (pronounced kuhn-fee) is a specialty from the heart of Gascony, and a traditional method of preserving meat before refrigeration....

Foie gras (fwah grah) is the fattened liver of a waterfowl (duck or goose), a natural phenomenon encouraged by a special hand-feeding...