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a cheese plate

cheese159

i’ve been eating a lot of cheese lately, as one might have noticed, and I’ve been talking cheese a lot too. I spend much of my time learning the difference between a washed rind and a bloomy rind, and documenting it all. In two weeks I go to Murray Cheese in NYC for boot camp for a three day course on all that is cheese so that I can talk cheese to anyone.

The other day I put together a cheese plate for a friend, and took a trip to Formaggio. The friendly cheesemonger guided me through a careful, but not too serious, selection. She didn’t poo poo me. She helped me, especially once she saw that I was an eager student.

 

 

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