On 4/18/2024 at 1:47 PM, voyager said: Cheese is difficult. It is alive and constantly morphing. Like they say you never dip your foot in the same river, you never eat the same cheese. We've had cheese that was very disappointing that we somehow neglected to toss, only to find it buried in the cheese bin later, now ethereal, if a little stinky.
Fritos, the crunchy corn chips known for their salty simplicity, have been a staple snack since 1932. While the classic Fritos and Chili Cheese flavors are still easy to find, over the years, ...
MSN: Cheese diplomacy: How the French foreign ministry is fighting to raise its profile
The French are (rightfully) proud of their cheese. It is seen as a must for any decent family meal, a great economic asset for the country, and perhaps more surprisingly, a fantastic tool of diplomacy ...
Cheese diplomacy: How the French foreign ministry is fighting to raise its profile
Celeste is a lactic set cheese, which uses long, natural fermentation. Gossamer is a pasteurized milk cheese. They were both introduced by Cato in 2022 and I have had them side by side many times. Celeste is less complex (as an early Cato announcement said "patience is the highest priority", but patience here may be the highest virtue).
I get a simple cheese burger while Michael gets a double no cheese and requests raw onions. Countless visits since it opened in 2004 (!) with never a complaint. A new location is about to open (they’re doing training) in Freehold, a 5-minute drive from our house. There’s a very nice outdoor seating area with umbrellas!