I like cheeses whose flavour is described as 'farmyard'. This carries some downside.
More cheeses from Laurent Dubois, some from Kase Swiss. And a pre-cheese snack.
Does bacterial crowding-out help prevent minor cuts becomming infected?
You can buy perfectly nice cheese from a supermarket, but the cheese from specialist cheese shops is much better.
(Cheese + Wine > Cheese) && (Cheese + Wine > Wine)
Still ambling along the foothils so far as French cheese is concerned. But don't want to go too fast otherwise I'll forget where I've been.
It turns out to be quite easy to eat large quantities of excellent cheese. What's hard is remembering what you've eaten.
Three weeks into the new year and my resolution is still firm.
A work trip to Paris was improved by a visit to Laurent Dubois on Rue de Lourmel, and to a nearby market.