面白いなあ。。可愛いな。。素敵だなあ。。って思ったこと、まとめてみました。。
At Cochran Farm 1790 in St. Johnsville, New York, Gwen Apfel turns her 24-hour-old cheeses made with fresh goat milk from Amish farmers. These Loire Valley style beauties will ripen for three to four weeks before making their way to @stinkybklyn @saxelbycheese and @beecherscheese. A post shared by Saveur Magazine (@saveurmag) on Apr 1, 2017 at 10:38am PDT
At Cochran Farm 1790 in St. Johnsville, New York, Gwen Apfel turns her 24-hour-old cheeses made with fresh goat milk from Amish farmers. These Loire Valley style beauties will ripen for three to four weeks before making their way to @stinkybklyn @saxelbycheese and @beecherscheese.
A post shared by Saveur Magazine (@saveurmag) on Apr 1, 2017 at 10:38am PDT
