! Yesterday I brought a Cambozola, a Reblochon and a Valençay to the office, because a colleague from Barcelona was visiting and I had promised him he could taste some of my cheese. He is a hobby cook, beer maker and wine maker and is thinking about making cheese.
It turned after working hours into a spontaneous party with a couple of bottles of wine, some beer and about 2 kilo's of cheese that was finished in no-time. The Valençay was delicious: Young, fresh, goaty but not too much, nice thin rind with a very thin layer of ash and no, I don't have pictures. But I have still 3 Valençay left.
Everybody loved the cheeses....