I love my job! 🧀 I’m so lucky to spend my days learning, teaching, and tasting with @formaggiokitchen •
Danielle, one of our cheese mongers, is excited about this beautiful wheel of Trois Lait she’s about to break down. In particular it’s lovely, multi-colored natural rind. This cheese is made from sheep, cow and goat milk and is from the Pyrenees in France. Come give it a taste!
I finished my first semester of grad school @gastronomyatbu and the year is almost over and I’m feeling sentimental about it so here’s a montage of food pictures from the last few months! My very first oyster @bow.market, a food photography class with @sallypv and @sheryljulian, re-reading one of the most important books I’ve ever read @thecookinggene with study buddy Colby Jack, cranberry skillet bread care of our CSA with @newentrysustainablefarming, jam making class with @julia_hallman at @formaggiokitchen, hotdogs in the wild, heirloom apples, and elaborate late-summer salads by candlelight with my best friend. Thank you to everyone who has made these last few months enriching, challenging, rewarding, tasty, and fun!
