This Cheese Doesn't Suck: Lou Bergier

I adore Lou Bergier this time of year.  Aged for 60 days it has still been made of good Summer/early Autumn milk.  The cows still have ample time to graze on lush Italian grass and late season flowers.  This cheese smacks of clarified butter, clean animal, and damp loam.

Continued after the jump --->

Sneak Peek #3

I have some lovely autumnal offerings in the works for you. 

Some unedited footage for your satisfaction.