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Q&A Kurt Beecher Dammeier, Beecher’s Handmade Cheese Shops – Seattle and NYC
Kurt Beecher Dammeier started in his grandfather’s printing business. He knew nothing about cheese but grew up with a cheese board always filled with local cheeses in his home in Seattle. When his family sold the printing business, Kurt decided … Continue reading →
Q & A w/ Chef Gary Danko, Award Winning 5-Star Mobil Restaurant, Gary Danko, San Francisco
Gary Danko’s award winning Chef’s achievements include and are not limited to: James Beard Foundation “Best Chef-California and also Outstanding Chef of the Year; Three Mobil Travel Guide “Five Star” rating and also his restaurant was selected as a Relais … Continue reading →
How to Start Your Own Cheese Club!
Starting Your Own “Curd” Cheese Club: First, and most important, enlist all of your cheese loving friends/family. Then post on all social media and visit your local cheese mongers and grocery stores to enlist even more cheese enthusiasts. … Continue reading →
Q & A w/ Master Sommelier, Director of Food and Beverage @ The Little Nell, Aspen, Co.
During the past 15 years Sabato has worn several hats as cook, restaurant manager, consultant, professor, author, food and beverage director and sommelier. He has contributed to the success of some of the country’s top hotels, restaurants, and resorts including … Continue reading →
Q & A with Master Sommelier & Saki Expert, Sally Mohr
Sally Mohr, Master Sommelier Sally Mohr earned the title of Master Sommelier in 1995 and was the second woman in the United States to achieve that distinction. She enjoys passing the wonders of the wine world to aspiring Master Sommeliers … Continue reading →
Trip to Williamsburg Winery
On our most recent trip to the beautiful Kingsmill Resort in Williamsburg, Virginia we stumbled upon a historic Winery nestled in the Colonial Williamsburg area. Williamsburg is very well known for its indelible footprint in the history of our great … Continue reading →
Off the Road, but on the Mark – Honora Winery, Vermont
Honora Winery, Jacksonville, VT. Last week my husband and I were in New England for the fall foliage. We spent time Rhode Island, Massachusetts , Vermont and Cape Cod. We were also able to visit the beautiful little towns along … Continue reading →
Rock Creek Furniture Company Provides the Cheese Board Company Insight to the Art of Wine Barrel Furniture
Rock Creek Furniture Company is located in Fruita, Colorado and established in 2009 by owners Bret and Lacey Milligan. Since their inception the company continues to develop new products as business expands. Thanks for your time spent with us today! … Continue reading →
Wine & Cheese Interview w/ SommMichael “Bucky” Bigelow, Sommelier, The Summit Restaurant, The Broadmoor Hotel, Colorado Springs, CO
Recently I had the opportunity to interview Mr. Michael “Bucky” Buckelow, Sommelier at the Summit Restaurant, one of the newest and most renowned restaurants at the AAA Five Diamond Resort, The Broadmoor, Colorado Springs, CO. Bucky, as he likes to … Continue reading →
Exclusive Interview – Wine and Food Insight from Master Chef Derin Moore
It was my pleasure to recently interview Derin Moore, Master Chef that has been selected as the Executive Chef at the world class AAA Five Diamond Hotel & Resort Broadmoor Hotel in Colorado Springs, CO. Chef Moore is only the … Continue reading →

FAQs

Why Granite?

Granite is a natural, igneous rock that is formed by slowly cooling pockets of magma that were trapped beneath the earth's surface. What does that mean to you...it means that granite is a naturally beautiful, eco-friendly, extremely hard and scratch resistant making it the perfect material for both cutting and presenting cheese, fruits, bread, etc.
Here are some other reasons why to consider granite:
- Granite is one of the hardest stones in the world and extremely durable
- Granite provides a sanitary surface that does not harbor bacteria
- The close grain in granite makes it almost impervious to stains
- Granite can withstand both hot and cool temperatures, allowing it can be chilled and also heated depending on what you are serving
- Granite is easy to clean and requires little maintenance
- Each piece of granite is unique, as no two patterns are the same due to the different veins, swirls and specks created by mother earth
- Granite is timeless and will never go out of style, when not in use for serving it can be used as a centerpiece on a counter top, table, etc.

Preservation and Care of Natural Stone Cheese Boards:
Wipe the board with a damp cloth. Do not use vinegar or citrus products. Do not soak in water or put in dishwasher.

Why Natural Wood?

Like Granite, Natural Wood is a product of nature. Natural wood comes from many species, some more prevalent than others, each unique in their geographical region. Different areas of the world have exclusive types of wood species that are indigenous to their natural environment, from alpine to tropical.
Many natural woods have a story behind where they came from and how they ended up on your counter top. Living in Colorado and witnessing the devastation that occurred with the beetle killing of many pine trees provides a unique perspective. Natural wood like granite makes for a perfect choice as a cutting or cheese board, its light weight and durability provides ease of use in the kitchen and storing. Additionally, the variety of species, colors and patterns make natural wood a perfect centerpiece for presentation when entertaining.

Preservation and Care of Natural Wood Cutting Boards:
Pour on coarse salt over the cutting board. Scrub with sponge and hot water until all stains are removed. Salt is a great way to clean and pick up all germs. After cleaning the board , you may occasionally rub with olive oil and always stand up the board on its edges so it does not warp. You may also use mineral oil to clean and preserve. Cleaning once a month will keep the board from becoming dry and warping on the edges.