in reply to Re: Favorite Cheese
in thread Favorite Cheese
Yes, I'd have to second this one. A nice Pecorino siciliano with peppercorns in it, or a nice raw milk Camembert (moulé ŕ la louche) would really hit the spot. But a nice aged, artisanal Gouda with some good bread will have to do. I'm such a cheese snob, but I'm not at all ashamed.
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Allolex
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