Today we go from mild to strong, with lots of France talk and interruptions. We learn about cutting the cheese, organ grinders and jangle bangles. Eventually, things get ridonkulous as we determine the range of pungency and if this is our worst episode yet.
Cheese we tasted:
- Ossau-Iraty - sheep milk cheese
- Fourme d'ambert - blue cheese
- Bijou Vermont Creamery - goat cheese
- Mimolette - hard cheese