Almost 2 kilos of fragrant, unpasteurized deliciousness was delivered to me today, direct from a farm in the Auvergne. Add to that the giant slab of Beaufort d'Eté (so perfect looking that I hesitated cutting into it) and the generous wedge of Tomme des Bauges that a friend hand delivered from his trip to the French Alps last week.
It's great to have friends who will willingly feed my cheese addiction.
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