Reporting from Chandeshwori, Nepal — Francois Driard enters a cave dug into the steep Himalayan hillside, scares off a mouse and, in a twice-weekly ritual, wipes mold from several plate-sized wheels of cheese sitting on crude shelves against the wall.
Voila! High-end French cheese has reached a new level, literally, with Driard's farm an hour from Katmandu, where the 32-year-old has become what he believes is the only French cheese maker in the Himalayas.
He acknowledges that it's not the by-the-book operation you'd find under Europe's rigorous hygiene and certification requirements.
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