My apologies for writing about a cheese that won't be easy to find, but if Bay Area consumers don't know about it to ask for it, we may never get much more.
The distributor tells me that Browning Gold has been a hard sell, which I can't understand. This lovely cow's-milk cheese has so much going for it. It's made on an Amish farm in Pennsylvania with organic raw cow's milk, on a small scale (that's an understatement), aged for two years and reasonably priced. What's not to like?
To read the rest of the story, please go to: The San Francisco Chronicle.
