Welcome from another cheese-loving Wisconsinite! I'm looking forward to your insights and hope to broaden my horizons a bit. I've been told by dear friends in France that I "eat cheese like a child"- that is, I don't have much sophistication in this realm and don't appreciate the nuances of older cheeses in particular.
Gaining knowledge on how to educate myself is something I'm looking forward to. Thank you so much for joining us here at Chef Talk.
Mezzaluna
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