Journal

At Artisanal: Cheese Plate for Lunch

Posted by Maddie on August 18, 2011 at 10:30 PM

THE PERKS OF WORKING AT ARTISANAL: yfrog.com/h39v5mwj

 

Edwin's Munster: (the creamy one) great texture, rind was okay +1,

Prattagaur: (the hard one on the far right) tastes like gruyere, dense, firm +1

Fourme d'Ambert (blue) smoky, crumbly, mild +2, 


Note: That thing in the middle is the Artisanal fondue cheese.



Categories: Cheese, Maddie, Artisanal

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