Next Saturday
I'll be up early. First I'll be working the phones from 7am to 9am for Diversified Inc during the annual WRUW Telethon. Your donations will be appreciated.
As soon as my phone shift is done, I'll be moving over to The Cheese Shop at the West Side Market, where I'll be purveying cheese from 9:30am to 4:30pm. One of these cheeses might be
55. Carboncino, which I tried a few weeks ago. It's a blend of goat, sheep and cow milk with a vegetable ash covering. It's very aromatic (that's a code word for "stinky"). It was enjoyable enough, but in my opinion it did not compare favorably to other powerful aromatic cheeses such as Lingot du Quercy and Gratte-Paille. It was significantly cheaper, so I suppose that's something.
As soon as my phone shift is done, I'll be moving over to The Cheese Shop at the West Side Market, where I'll be purveying cheese from 9:30am to 4:30pm. One of these cheeses might be
55. Carboncino, which I tried a few weeks ago. It's a blend of goat, sheep and cow milk with a vegetable ash covering. It's very aromatic (that's a code word for "stinky"). It was enjoyable enough, but in my opinion it did not compare favorably to other powerful aromatic cheeses such as Lingot du Quercy and Gratte-Paille. It was significantly cheaper, so I suppose that's something.