So on the first day when I had no projects due, no classes to teach or rehearsals to run, no work to do--guess where you can find me??
Like kids in a candy store, we sampled everything they'd let us try. Uh-huh.
"We really like cheese " I confide to the guy.
"Yeah, I know," he replies.
And it briefly runs through my mind that they might have a picture of me up on the wall in the back labelled "Easy Cheese Mark. "
Our take: a terrific soft Appalachian, a nutty Tarentais with little crystalline bursts in every bite, a gooey perfectly ripe Ardrahan-- no bitterness to the washes rind, just umami goodness-- and a Comte made from summer milk, affined by Jean d'Alos. The latter was so good I could've taken that whole giant wheel.
Dinner is served.
- Posted from my iPhone