We’ve already been, geographically and in terms of taste, right in the backyard of today’s cheese.
If you’ll recall, way back on Day 4 we say a Fourme d’Ambert. Now you see the connection, or at lease part of it. Not only do the names of the two cheeses share the same first word ‘fourme’, but their story goes back way further than that. In fact, they are connect to all cheeses in a neat way…Continue reading