Um, another terrible picture, but a preview of my brother’s wine and cheese party tomorrow night. Hook’s twelve-year-old Wisconsin cheddar (the card is mistaken), so I was eleven when it was made! Crystallized salt forms over time within the otherwise smooth-textured cheese — nay, to call Hook’s twelve-year cheddar, “cheese,” would be to disparage its perfection. It’s like I never knew anything about ANYTHING, EVER, before.
