Farm fresh and well aged

13th January, 2015 by

By caramie schnell

For many of us born and raised in the good ‘ol U.S. of A, cheese is synonymous with Kraft, Cheetos and those perfect yellow squares wrapped in plastic we ate because they were “American.” True cheese connoisseurs have a palate and vocabulary that is far more sophisticated, knowing that being able to distinguish between Brie, gouda, manchego, munster, Parmesan and mozzarella is only the beginning. While the trend towards artisan cheeses started nearly a decade ago, it’s only now that Americans are ditching the Cheese Whiz and and deciding that in fact, real cheddar is much better. FROM FAT FREE …

Source:: Vail Daily Feed



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