Montcabrer, Cabrales, Ubriacone, Wynendale, Strachitunt, and Grayson
Gregg and I had some of that at the Greek Festival in Tempe a few weeks ago. It was sooo delicious. I want to learn how to make it (just the flaming plus wine and lemon part not the actual cheese making part).
Oh... you meant that kind of flaming. I thought you were making some kind of commentary about the Greeks who make it and I was a little surprised at your boldness. With you now...
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