You know it's a sad sign when you feel guilty for not spending more time reading chowhound posts and responding to them.
I seem to miss weeks at a time, then feel very left out.
But I have wanted to share info on some excellent cheeses.
I try and get something new whenever I am at a good cheese counter/boutique.
I was recently introduced to two cheeses that are
"triple milk" cheese. Not triple cream, but all three milks. (cow, goat and sheep)
The first is Italian and soft and luscious called
Robiola Val Sassina (?). YUM
And the other was a hard cheese from Spain called Campo al Montalban. Excellent served with a bit of Quince paste and apple.
I thought it was so neat that both used the different milks and had such different flavor and consistency.
Both purchased at Whole Foods in Sf.
Ah. I feel better now.
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