With the great gift of Pam's grape leaves, I know present the Tomme I made with these treasures, rosemary and thyme steeped in zinfandel for 2 months. Perhaps too much wine in the age; however, this is the creamiest cheese, with the hint of all the herbs. Thank you my friend, Pam.
That looks and sounds fabulous. How did you steep this? Just the leaves or the whole cheese?
By the way, I was out picking Pinot Noir this morning, with a hint of fall in the air. If you'd like more leaves, let me know; it's going to freeze here soon.
I will always welcome the leaves--I have a Manchego aging as well in your leaves that I macerated in Cointreau--that should be wonderful!