There’s never a bad time for a great cheese.
It comes in many forms. Too many to name. It can be mild or stinky, soft, semi soft or hard, aged or new. But, one thing they all have in common is they are hard to resist. I’m of course taking about a wedge of great cheese.
The only thing that I need on a restaurant dessert menu is a descent cheese plate. You can keep your chocolate lava cake and crème brulee.
This weeks Monday Books installment will give you some ideas on what you can do with that perfect piece of fromage.
Now off you go to your favorite cheesemonger. Pick up a nice wheel for me. Do you have a favorite cheese book? Let us and everyone else know.