Cheese Thought / Uncategorized

Sourcing Perishable Cheeses from Far, Far Away

Let’s be real…the French know how to do it right. Walk into a Parisian cheese shop, and see rind developed, plump and balanced from their ripening in the cave attached to the shop. Ultimately, I would love to emulate this “affinage” process in the states.  But can these dreamy soft-ripened cheeses from France truly be … Continue reading