Cheese, Part II
I do love fine cheeses that pair well with good wines, but that's a pleasure I haven't indulged in in way too long, and I can't rattle off any names regardless. A recent favorite, though, is the very popular "Abbey Cheese" sold at the Abbey of Regina Laudis, home of my close personal friend Mother Dolores Hart. What with the pandemic and a lot of reconstruction there, I have no idea when their shop will reopen, let alone when the cheeses will be available again. But I do look forward to that day.
That cheese is made from raw milk, and that's a tricky subject, but they comply with the very strict laws concerning the production and sale of that cheese. It's my only experience with raw milk (and shall remain that way), but I can tell you that the cheese is delicate and delicious.