Eat Cheese Now

"We've got too much cheese in here," announces my Omnivore after inspecting the refrigerator in the morning.

Beg pardon? Too much cheese? We have too much?

"We have to start eating it."

OH. I see. Got it. So what you're saying is, we have to EAT the cheese. Okay. Yo comprendo. Eat cheese. Roger, wilco.

On the top, Tomme de Gluis, affined by Herve Mons.

To the left, Cremosina, a cow's milk with an intriguingly splotchy rind from Piedmont, Italy.