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Clone it over and over again with just a few standard tools and supplies and an even simpler technique. Celeste is a lactic set cheese, which uses long, natural fermentation. Gossamer is a pasteurized milk cheese. They were both introduced by Cato in 2022 and I have had them side by side many times.
cheese plant tree, Celeste is less complex (as an early Cato announcement said "patience is the highest priority", but patience here may be the highest virtue). A cheese event at a vast warehouse in Queens. Multiple bars, cheese-related events on stage and a massive, endless all-you-can eat cheese buffet curated by Tia Keenan. I ate as much as I could. Didn’t make myself ill, but I did feel weird afterwards.
cheese plant tree, Some kind of cheese drunkenness. Sad bit, I remember running into Anne Saxelby there. 😢 On 4/18/2024 at 1:47 PM, voyager said: Cheese is difficult. It is alive and constantly morphing. Like they say you never dip your foot in the same river, you never eat the same cheese. We've had cheese that was very disappointing that we somehow neglected to toss, only to find it buried in the cheese bin later, now ethereal, if a little stinky.
