It's summer. The homework is over, the days are long and we have some time to devote to our true passion: cheese. From cheese curds to Camembert, we would joyfully eat our way through mounds of the stuff, waddling happily home to collapse with a sigh into the hammock on the back deck.
Of course, at that rate the hammock itself would collapse. And so we do try to keep our cheese obsession under (moderate) control. But there's really nothing to be done about it; it runs in the family (Janet's family, at least). So we'll take the connoisseur's approach: instead of snarfing down as much Gouda as we can get our hands on, we'll stop for a minute, during these sunny summer days, to appreciate the myriad types of cheese that cross our path.
We can't promise it won't get ugly. We've often come close to blows when it comes to deciding who gets the last slice of Brie. But we'll try to keep it clean.
Nothing like Baetje Goat Cheese! A quick trip down to STL and we will introduce you to the joys of plain, Bavarian Lemon and their fruit-cheeses. Once you are ready we will move on to the special reserves:
ReplyDeletehttp://baetjefarms.com/
Steve & Julie
PS We'll be checking in here regularly!