What I love about your blog is that I can hear your speaking voice reading it to me! And cheese, what a great subject.
When we went to France, we tasted the local gruyere (weren't you in a different town from me?). Belgium was gouda--and every kind of French cheese available. Bulgaria was feta (cow and sheep) and kashkaval. One of my favorites is, of course, Vermont Extra Sharp Cheddar. Here in Kansas, cheddar is an insipid orange block, nothing like the real thing. Thank goodness for Costco, where I get Cabot regularly.
What I love about your blog is that I can hear your speaking voice reading it to me! And cheese, what a great subject.
ReplyDeleteWhen we went to France, we tasted the local gruyere (weren't you in a different town from me?). Belgium was gouda--and every kind of French cheese available. Bulgaria was feta (cow and sheep) and kashkaval. One of my favorites is, of course, Vermont Extra Sharp Cheddar. Here in Kansas, cheddar is an insipid orange block, nothing like the real thing. Thank goodness for Costco, where I get Cabot regularly.
Great review I'm hungry now wheres the land o lakes.....
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