Subject: Cheese (and Rumors of Wine) Tomorrow
I won't speak to the rumors of wine. Other communication may be coming.
But I'll speak to the cheese. It's all stuff I really like this week:
Appenzaler from Switzerland. This is kind of a fancy Swiss Cheese. It's used in fondue. I figured it was generally safe even for the folks who prefer their cheeses on the mild side.
Cypress Grove Humboldt Fog. I'd forgotten about this cheese. I used to love it. It's a California artisan cheese (it may be one of the earliest of that genre) and it has a picturesque stripe of vegetable ash running through the middle. The Surdyk's label says "When ripe it is reminiscent of early morning fog". Maybe I should go that way with GNBD documentation: When properly configured with GFS, it brings the slight air of fresh light snow on a delicate January day over an Ethernet LAN.
Fromage de Meaux Rouzaire: That's just a fancy way of saying farmhouse Brie. We had some basic Brie the other week which was on the bland side (you never know with Brie). This one should be sharper.