I just attended my first Fancy Food Show in San Francisco. I’ve never seen so much cheese under one roof in my life. It was awesome. There were creams, blues, goat cheeses, cheddars, mozzarellas, Parmigiano Reggiano and cheeses rubbed with coffee, wine, and pepper (to name a few), so, of course, in the name of science, I had to try every one.…
