Seasonal ChefI'm adding the last few things to the larder including cheese from Bobolink Dairy. I buy cheeses made closer to home but none of them compare to Bobolink raw milk cave-ripened cheddar or their Foret-washed farmstead cheese so twice a year I go a little further afield, just over the state line to New Jersey. Some cheese lovers might protest but I find the cheese keeps beautifully when I vacuum seal it and then let it breathe or bloom after I open it.
