My Favorite Cheese Retired. Now What?
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Nancy’s Camembert was more than a favorite cheese—it was part of my cheese origin story, my farmers market days, and literally Episode 1 of Curd Is the Word. Now that it’s retired, what are we supposed to eat?
This week, I’m going back to my earliest Brie memories (hello, Starbucks bistro box), talking about how a palate actually evolves, and looking at three American bloomy-rind cheeses worthy of filling at least part of the Nancy-shaped hole in my heart.
First up is Llanes from Blakesville Creamery, a buttery sheep’s milk bloomy rind I first tasted at the Cheesemonger…
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