Cheese. Two days ago I had a charcuterie Saturday with my good friend Christopher Curtis. We ventured to our new favorite place and procured a variety of cured meats and cheeses. We came across a variety fine cheese. And while I lack the cheese ethos to make a fine argument between the distinction of these cheese beyond their colors, textures, and their nutty and tangy notes, I can tell you with certainty that gaining that background, will be a delight. My two favorite cheese were the Humbolt Fog, a very pleasent goats milk cheese, tangy and light, and the tomme, which is that funky cave aged looking cheese, semi soft and... well... funky.
mmm I'm a huge fan of cheese, love having it for dessert with some fig jam and crackers. The smellier the better!
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