Thursday, August 23, 2001

Bucheron, Savarin

Bucheron is too strong. Savarin is too creamy. I am recognizing my boundaries now. This cheese adventure may be drawing to a close.

In other news, I'm moving next week! Maybe the fromageries of Brooklyn will respark my interest in caseous comestibles. Maybe I'll find a new hobby, and sw's Cheese Diary will become, say, "sw's Antique Ironwork Diary" or "sw's Street Vendor Coffee Reviews." Alors.

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