Look: A black wax cover an ivory moon crater and inside it is a deep, deep orange
Touch: Very hard rind and a crumbly yet strong core
Smell: Hazelnut, candied apples at the carnival, toffee
Taste: Cameral, honey, grapefruit and burnt nuts
Food: Sweet cherries, white grapes and honey combs or a mild local wild honey
Beverage: Cabernet Franc dominated wines such as a rustic and earthy Cahors
Travelling the globe, hungry for the next story and the next women to write it for, the hardness of Stefan Sbrinz covers every inch, except his heart.
Sbrinz is a Swiss alp beauty and an extremely hard whole milk cheese best enjoyed between 2 and 4 years of age. It is said that it is the grandfather of Parmesan, not all agree.
Giving yet rebellious, strong yet tender, Marc lives for experience and experiences life fully.
His dark red hair and auburn stare melt the hearts of many who wait for the day when he might return to their table and their touch.
Mimolette is an almost plain, hard uncooked pressed, cheese when young but when aged the complexities can be justly rewarding.
It’s from Le Nord France (with a history back to the 1600’s) and can be purchased as a raw cow’s milk cheese or pasteurized.