The most sophisticated cheese I've ever had is Swiss cheese on my pastrami sandwiches. I'd like to venture into the world of gourmet cheeses, though. Unfortunately, I don't know anything besides the fact that the best cheeses tend to smell like old socks.
So, educate a poor American sap. What exactly is waiting for me in the mighty world of fermented milk?
So, educate a poor American sap. What exactly is waiting for me in the mighty world of fermented milk?
