Ohmigoodness. I just tried the mascarpone (haven't had it before) to
give me an idea of what to make with it for supper. Um, wow. It's just
solid cream. (Ingredients: pasteurized cream, citric acid (acidity
corrector)). I'm in love. Right now, I'm eating it on Triscuits, with
half of them drizzled with thai sweet chili sauce. I'm in love, did I
mention that?

Probably will make a pasta sauce out of whatever I don't snarf on
crackers. This stuff is killer.

In other cheese news, I went to the Cheese Board for the first time the
other day. Got an incredible D'Affinois, and a lovely soft Jack (telera?
no, that can't be right) and some Cotswold (my new favorite cheddar-like
substance), and a bit of decent havarti. Cheesy goodness.

serene
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