Glorious cheese by Gigi | Sep 14, 2013 | FoodWISE | 0 commentsWe’ve been experimenting with fresh milk cheeses — cultures form France, cultures form the barn. Some, aged in the cooler, others in a converted refrigerator. Peeking around some of the cheeses are barely-dried plums. Submit a Comment Cancel replyYour email address will not be published. Required fields are marked *Comment *Name * Email * Website Save my name, email, and website in this browser for the next time I comment.