gordonzola (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
gordonzola) wrote2007-08-10 07:07 am
gordonzola) wrote2007-08-10 07:07 am
Entry tags:
It's gonna be all cheese for awhile
--My writing about the ACS Conference has become unwieldy. I am going to finish and then break it up into internet-sized chunks. Look for a post a day starting Monday.
--Hey, I got quoted in the Chronicle while I was gone. I like Janet Fletcher.
--That thing I was being secretive about before I left came through. I'm getting a free trip to France to check out cheesemaking all over the country. I even get to go with one of my favorite cheese reps. It will be whirlwind and intense and awesome. I have to miss Folsmas, my favorite holiday, but that's a small price to pay. It's my first junket!
--Hey, I got quoted in the Chronicle while I was gone. I like Janet Fletcher.
--That thing I was being secretive about before I left came through. I'm getting a free trip to France to check out cheesemaking all over the country. I even get to go with one of my favorite cheese reps. It will be whirlwind and intense and awesome. I have to miss Folsmas, my favorite holiday, but that's a small price to pay. It's my first junket!
Re: a cheese request
There are lots of great Basque sheep cheeses (ask for an Ossau-Iraty or similar), tons of Italian Pecorinos, Fresh chevre or aged goat cheeses. I don't know what's available in your neck of the woods, but since you like the Manchego, try to find an Idiazabal (lightly smoked, aged sheep) or a Garrotxa (semi-soft goat). Both are Spanish.