Our latest batch of St. Marcellin has moved from the cave to the fridge in their new ceramic crock homes (pictured here). These beauties will spend the next few days softening up under plastic wrap before a Christmas tasting. These cheeses can age in the fridge for up to six weeks. For us though, Tuesday will be our first day of tasting. There is no sense in not enjoying the spoils of our work on Christmas Day!
Our Christmas Dinner Menu: Reblechon, Valencay, St. Marcellin, Herbed Chevre, Fromage Blanc, Chorizo, Salami, Fresh Fruit, Artisan Sourdough, Oil & Balsamic for dipping, and a couple select Christmas wines. Yum!
Happy holidays everyone!
Tommy Reddicks & Kelly Wensing
www.cheesedesert.com
Our Christmas Dinner Menu: Reblechon, Valencay, St. Marcellin, Herbed Chevre, Fromage Blanc, Chorizo, Salami, Fresh Fruit, Artisan Sourdough, Oil & Balsamic for dipping, and a couple select Christmas wines. Yum!
Happy holidays everyone!
Tommy Reddicks & Kelly Wensing
www.cheesedesert.com
