Wine and Handmade Cheese on the Train

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Well I promised you a cheese adventure so here goes!

We left Longmont, CO with our cheese in hand on the morning of September 30. We’d be riding the Amtrak train all day (11 hours) heading to Grand Junction, CO so we put our camembert into a lunch bag with some ice. We had already declared it ready to eat but our last few days were a bit hectic so we didn’t get around to eating it. Read More…

Caring for my Camembert

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When I was choosing which classes to sign up for at The Art of Cheese, the one with bloomy rinds kept jumping out at me. This was a topic discussed at the Cheese Bootcamp but it was in the beginning of the course and I only attended the end. But, at the end of the bootcamp, Kate asked me if I’d like to take a wheel of camembert to age at home. Always being up for a challenge, I said yes. Read More…