The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 15 top-notch gastropubs in the South Bay.
Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can’t be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.
There’s a definite difference between cheese and milk. It’s clear in the tastes, textures, state of matter, and smells. However, when it comes to that iffy area in-between milk and cheese it get’s a little muddy. What exactly is the difference between sour cream and crème fraîche? How is yogurt different from kefir? Why is the buttermilk purchased in stores rarely ever true buttermilk?
Microscopic bugs called cheese mites are responsible for the distinctive rind and flavor of the bright orange French cheese Mimolette. But now, the FDA has blocked more than a ton of Mimolette from entering the country, because the agency says the mites left on it make it unfit for consumption.