I’m not sure if it is because I’m from Wisconsin and grew up eating cheese and crackers on a regular basis or if I have just grown to love artisan cheese but I can easily say that good cheese is one of my favorite foods.
My April cheese plate:
Carr Valley Mobay – a layer of sheep’s milk cheese and goat’s milk cheese with a layer of grape vine ash down the middle
Beemster’s – this Dutch cheese is aged for at least 18 months, lending it complex flavors
An Italian Brie – Italian Taleggio Carozzi. I could not live without brie, it is that simple.
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