Cheese friends are great friends to have. They have a great sense of humor (they have to, to help them navigate all the “cutting the _____” jokes), and an exquisite level of understanding if you come to a party smelling like Roquefort because you’ll been plating blues at work all night. Plus, they occasionally send you cheese in the mail, which is infinitely better than receiving postcards from Hawaii. My cheese friends have a special place in my heart (granted, so do my my wine and beer friends, but they actually point out when I smell like Ewe’s Blue).
Recently, cheese friend, writer, and author Tami Parr of Pacific Northwest Cheese blog and the book Artisan Cheese of the Pacific Northwest, sent me a regional dairy delicacy to sample. It was a different sort of cheese, she told me. It was cheese in a can.
To read the rest of the story, please go to: It's Not You, It's Brie.
