October 08, 2004

Food of the Week


I've been wending my way through aged Goudas, and this is one of my favorites -- Dutch Parrano. It tastes like 3 shots of Gouda with one shot of Parmigiano Reggiano -- nutty and buttery. It's soft enough to break off pieces with your fingers. I just had a fabulous dinner of Parrano with a crisp baguette, two little Jonamac apples jonamac72.jpg
and a Diet Coke with lime.

I'm a happy man.