The Best Cheese in the World is from America
We pause for breaking news. Regular readers will recall the recent report by Ross Eisenbrey, one of our Senior France Correspondents, on Fleur de Lys in Gruyères, Switzerland, home of an ethereal Civet de Chevereuil, or venison stew as it is known here in the États-Unis d’Amérique. As the restaurant was in Gruyères, we noted in passing the dominance of Gruyere in international cheese competitions. … Continue reading The Best Cheese in the World is from America