Cheese is, as Sara Mair, cheese-maker extraordinaire and executive chef at Ortanique puts it, as old as the world. Indeed, there is evidence of cheese making dating back to 5500 BC.
Cheese consumption is growing at an unprecedented rate. According to the International Dairy Foods Association, the average American gets through more than 30 pounds of cheese per year – a 20 per cent increase from 1990. Our appetite for it is insatiable, it seems, and cheese-making has come full circle from small scale production in the pre-industrial world, through mass factory production, to the fast-growing present day trend for artisanal cheeses, made locally in small batches.
As the Culinary Capital of the Caribbean, there is almost no end to the dining options available to guests and residents alike. When enjoying the delicious cuisine at local restaurants, it is just as important to have the right beverage with your meal. For those who enjoy wine as part of a dining experience, Wine Spectator magazine helps out by providing a list of restaurants who have exceptional wine lists that offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers.
Every year, restaurants can submit their wine lists for consideration for the Wine Spectator Awards, which are cleverly given out as a logo that features one, two or three wine glasses. To qualify for an award, the list must present complete, accurate wine information. It must include vintages