European cheeses

We are half-way through our ten days in Italy.  We were able on Wednesday to deliver William's carving of Our Lady of Guadalupe into the Holy Father's own hands.  So ends the work of many months!We've been tramping all over Rome, and tasting wonderful cheeses wherever we go.  We're making daily visits to the Mercato Triumfale to buy bread, fruit, prosciutto, and, of course, cheese.  It is so encouraging be confirmed by experiencing the regional cheeses of Italy in our knowledge that real cheese, the best cheese, is a product of place and forage and climate, rich and various.  Our own cheeses bear a marked similarity to the things we are eating here -- in fact, they are as much like these Italian cheeses as they are unlike the products of KRAFT.There are still spaces in our January cheese workshops; contact us at shawnandbeth@att.net, or call us at 740-537-5178 to reserve a place for yourself.  And this would make a great Christmas gift for the homesteader in your life!