Cutting into Cheese
For a perfect cheese tray, go raw milk and as local as possible. Go creamy to harder, and end with gentle, salty softness, like a Roquefort. Four or five cheeses is plenty - more becomes confusing.

Cutting into Cheese

I see it all the time.  The cheese tray arrives and everyone around the table is in awe. The awe stems from the shape and variety of the cheeses, their aromas…

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