Are these cheese made by more than one producer. If so does any one know the name of the best producer of these cheeses? Also how can I tell when they are 'perfectly ripe'
May I suggest The Cheese Primer by Steven Jenkins. This book has detailed information about each cheese, including best producers and how to select the cheese. Thank you.
Agree on the Jenkins book. You might also want to look at "French Cheeses" can't remember author but foreward by Robichon. Good identifiers.
Pace Picante Salsa Knockoff
Saint Albrey Cheese?
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