These are fine days indeed for those who love cheese.While aficionados once had to look overseas for the new and exciting in fromage, the homegrown cheese scene is now also providing excitement of its own. There are hundreds of small-batch cheese makers in the U.S. alone -- so many, in fact that the first-of-its-kind
2 cups pinot noir
1 stick cinnamon
1 tsp black pepper
1 tsp mustard seed
1 tsp salt
2 tbsp honey Add all ingredients in a stainless steel pot.
Cook over low heat until the liquid thickens and the prunes plump up (roughly an hour).
Remove from heat and cool to room temperature. This can last in a cooler for up to 14 days.