Very, VERY cool. That's the highest gorge run I have heard of. Makes me feel like a wimp. Ever do the Blackwater? I used to be a safety boater for Southeastern on Section IV of the Chattooga (Georgia). Forest Service requires at least one hard boater with every raft trip. So I would always be in the lead to set up ropes in a couple of tricky places. You get good really quickly doing that every day at every water level with no backup. Who rescues the safety boater? Nobody.... Damn, I'm gonna be nostalgic all day now. Almost Heaven, West Virginia, Blue Ridge Mountains, Shenandoah River..... hum ...... hum .....
OK, back to cheese stuff. This probably should be a new topic (Oh, Moderator?) but...
Can a restaurant like Country Roads Inn make and serve their own cheese legally? Especially if they don't charge for it. I know of several that do Mozz & Ricotta on the sly, but hard cheese is beyond their abilities. In the case of Country Roads, cheese is not on the menu. They give it to you as a part of the one price dinner package. They give you wine because they don't have a liquor license. So how would cheese be any different?
As many of us mere mortals have discovered, it is generally very difficult to get thru the bureaucratic hoops to be able to sell cheese the public. But, what if I were a contract employee for a restaurant, or 2, or 3. I would be making cheese for the restaurant and not the public per se.
