Andrea has become a cheese snob. Naturally. I am ok with this because I get to reap the benefits of her snobbery. I will gladly eat a "cave-aged cheddar" and listen to her talk about salt crystals and gouda-parms, goat brie and sheepsmilk cam, penicillin rind and the fact that Whole Foods is the only store in Tulsa that makes their own mozzarella from the curd.
I just like cheese. Mostly hard cheeses. Parrano is one of my favorites. It's good on pasta.
I also love goat cheese. Mom smoked a giant pork shoulder and we had pork with herb goat cheese and it was so friggin' delicious.
Cheese is awesome. It's magic, too. Food science magic. Cave magic. Delicious magic
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