« Also known as Oyster Root, Cream of Roasted Salsify Soup from Pickles, Pigs and Whiskey |
| Mini Guinness Mousse, 70 Percent Cocoa Proof, for St. Patrick's Day »
It might run.
Cazelle, not Gazelle, de Saint Affrique is a soft, rich and creamy sheep cheese from Aveyron.
Tasted and photographed at my local Whole Foods.
(* This is not a sponsored post)
Posted at 07:06 PM in Food and Drink, Personal Organizer, Serge the Concierge, To Do Lists, Travel, Weblogs | Permalink
Rowan Jacobsen: Apples of Uncommon Character: Heirlooms, Modern Classics, and Little-Known Wonders
Talia Baiocchi: Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes
Ana Sofia Pelaez: The Cuban Table: A Celebration of Food, Flavors, and History
Rob Firing: The Everyday Squash Cook: The Most Versatile & Affordable Superfood
Paul Roberts: The Impulse Society: America in the Age of Instant Gratification
Your email address:Powered by FeedBlitz