My love of cheese started in France, so in that spirit: Epoisses from Bourgogne, Pont L'Eveque from Normandy, a tangy ash rind chevre from the Loire (especially a Valencay) and an extremely aged sheep's milk cheese from Corsica that I forget the name of.... Edit - or change out the last one for a local Roquefort!
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My love of cheese started in France, so in that spirit: Epoisses from Bourgogne, Pont L'Eveque from Normandy, a tangy ash rind chevre from the Loire and an extremely aged sheep's milk cheese from Corsica that I forget the name of.... Edit - or change out the last one for a local Roquefort!
My love of cheese started in France, so in that spirit: Epoisses from Bourgogne, Pont L'Eveque from Normandy, a tangy ash rind chevre from the Loire and an extremely aged sheep's milk cheese from Corsica that I forget the name of....
