SFC: It's all in the Nose

Chef Tony wanted to know how to get a more goaty cheese since his stay in France gave him the more 'buck' acquired taste. The American palate is very soft comparatively.

Views: 15

Comment

You need to be a member of Slow Food Charlotte to add comments!

Join Slow Food Charlotte

© 2014   Created by Andy Ciordia.

Badges  |  Report an Issue  |  Terms of Service