San Francisco, CA — Cheese takes center stage at Beyond Wonderful this month, as online host and guide Barbara Adams welcomes guest chef James Boyce of the Marin French Cheese Company.

Boyce, an expert in large-scale natural and organic food production, offers easy-but-innovative recipes using Marin French’s award-winning Rouge et Noir cheese. In addition to Boyce’s recipes, visitors to the site can enjoy a glimpse into the history and philosophy of Marin French—America’s oldest continually operating cheese making facility.

Resident cheese expert Mark Todd also offers an array of cheese and beverage pairings for Beyond Wonderful visitors every month. Featuring recommended cheeses, wines and beers and complementary accompaniments, the pairings are sure to tempt the palate of experienced cheese connoisseurs and novices alike. This month’s selections include Dutch Gouda and Edam with Belgian Dubbel ale, and Fourme d’Ambert blue cheese with wine from the Cotes du Rhone. Both pairings are specifically designed to satisfy the soul during chilly winter weather.

In addition to this month’s mouthwatering cheese features, Beyond Wonderful offers hundreds of classic and seasonal dishes for everyday and special occasions – all meticulously kitchen-tested. The site also offers an ever-growing library of engaging articles and monthly columns on wine, produce, baking and cheese from a panel of culinary pros.

About Barbara Adams’ Beyond Wonderful

Beyond Wonderful launched in September 2004 from the San Francisco Bay Area; an internationally renowned center for culinary innovation. The brainchild of Barbara Adams, Beyond Wonderful delivers all the color, flavor, vitality and spice of this magnificent region in an ongoing culinary adventure from farms to markets to vineyards and beyond—culminating, of course, in the kitchen. For more information, contact pr@beyondwonderful.com.