|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.