Aging Cheese

A Cheese and its Ambiance

The WORD AMBIANCE.  When Phillipe of Marcel Petite Comte uttered that word in relation to a cheese’s aura, my ears were perched on the ledge, ready to listen to each thoughtful French word that rolled off the tongue.  Oh!  How I miss France! He talked of Luigi Guffanti’s caves and their aging techniques.  The Guffanti … Continue reading