Easter Brunch
Hosting an Easter Brunch? Let Nugget Markets do the work for you! Download our Easter Brunch Menu today for a listing of some of our favorite brunch items throughout our store.
Daily Dish the Fork Lift blog
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Karen Wilkie's Birthday Bash
It doesn’t get much better than a wine and cheese party with our Specialty Cheese and Adult Beverage buyers! Congratulations to our lucky Wine & Cheese Party winner, Karen Wilkie of Sacramento! Karen, along with her family and friends, enjoyed a Spanish-themed evening of wine and cheese tasting on Friday. Guests tasted a selection of several wines and cheeses along with delicious accompaniments, while our experts educated them on wine and cheese pairings, flavor profiles and more! A great time was had by all, and we were pleased to be able to celebrate the event in conjunction with Karen’s birthday! Happy Birthday Karen, and thank you to all who entered!
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Redwood Hill Farm & Creamery
Sebastapol, CA
Redwood Hill Farm & Creamery was founded in 1968 amongst the beautiful Sonoma County redwoods and has been family-owned and operated by the Bice family ever since. Redwood Hill Farm & Creamery (which is solar powered!) produces both Redwood Hill Farm all-natural goat milk artisan cheeses and products, as well as Green Valley Organics lactose-free cow milk products.
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Fiscalini Farmstead Cheese Company
Modesto, CA
Established in 1912, this family-owned and operated sustainable farm uses milk from their registered Holsteins, Jerseys, and Brown Swiss cows.Known for its unique artisnal and handcrafted San Joaquin Gold, Fiscalini Farms creates its award-winning cheeses with milk piped directly from the milk storage tanks in the dairy farm to the cheese factory.
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Don't Forget the Classics
As a cheese buyer, I’ve tasted a lot of amazing cheeses, yet more often than not it’s the classics that really pique my interest. I mean, think about it: new cheese makers pop up every day hoping to make the best cheese ever, yet still the classics remain.
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New Year's Resolution No. 1: Be More Like Piave Vecchio
As I was thinking about new year’s resolutions this season, I stumbled across the following description of one of my favorite cheeses, Piave Vecchio: “…named ‘extra old’ for its extra time in the cellar — an investment that pays off in a rock-hard body glistening with a deep golden tan.”
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Baked Brie Extraordinaire
Every year around the holidays, baked Brie becomes the talk of the town. But to be honest, until I tried this recipe I was ready to kick it to the curb.
The oozy, garlicky, salty creaminess made me wish I’d dipped in a larger chunk of bread, or at least made a double batch. But you don’t have to take my word for it — make it yourself! We’ve even got all the ingredients you need, no hard work required.
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Cheddar & Apples
Have you ever heard the saying “A slice of pie without the cheese is like a kiss without the squeeze” and wonder, are they serious? Us too! Well it turns out that this came from a tradition that originated in England back before apples were sweet (apparently all apples used to be tart — go figure).
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More Than the Newton: Try a Dalmatia Fig Spread
Whenever I think about figs, I think back to my childhood and my first Fig Newton … which, to be honest, was not my favorite cookie ever. But as I got older and into the cheese business, I realized that the fig can be so much more — in fact, it’s rather tasty and surprisingly versatile.
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All's Fair In Love and Pairings
So besides "What's your favorite cheese?", the No. 1 question our cheese specialists get asked is, "What kind of cheese would you pair with this wine?". To be honest, pairings are subjective, and what tastes good to one person may not thrill another. But to help, our cheese specialists usually recomend one of two things: Complete opposites (like a sweet wine paired with a salty cheese), or things that are similar (like a light, tangy cheese with a bright, crisp wine).
There are a million great combinations that do not fall within these guidelines, but this is a good place to start. For a sure-fire warm weather favorite, try a fresh chevre (such as one from Laura Chenel or Cypress Grove) with a chilled glass of Sauvignon Blanc (or, if you're feeling adventurous, a dry rosé). Cheers!