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I guess this thread doesn't get a lot of action but I've decided to get a fromager certificate because I want to learn more about cheese and I can take classes for cheap. I'm taking a basic intro course right now (how to taste, what to look for, learning the language and being able to identify different styles and whatnot). There's also usually cheese leftover at the end of class so whoever wants to can wrap it up and take some home. My lunch today was basically a piece of Le Hermann and a piece of Avonlea Clothbound Cheddar while I did stuff around the house. I'm still not into the super stinky washed rind cheeses but maybe by the end of it I will have developed more appreciation for them, anyway just thought I'd try to make this thread not die.
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Jan 22, 2017 22:08
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| # ¿ May 5, 2024 23:05 |
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