Would You Make the Cut? Cheese Vocab Gets Serious

August 17, 2012

 

I was words away from starting this post with a super-confusing sentence replete with these cheese words and then I, unsurprisingly, got much too confused. This proves two things. First, that cleverness escapes me on Fridays, and second, I am not the cheese connoisseur I thought I was. But: this new glossary of cheese terms will leave your brain feeling like swiss cheese. (Full of holes. Get it? Puns are much more my style.)

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Read through this cheesy glossary, and see how dreadfully wrong I was for thinking that being able to define fromage made me ahead of the game. Looks like we have some homework to do. 

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Kenzi Wilbur

Written by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.

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