Narrative reports from tastings, experiments, trips, and dietary situations that were probably avoidable.
Esteban uninstalled MyFitnessPal and discovered that developing strong, specific, occasionally argumentative opinions about Spanish sheep's milk cheese was a more sustainable hobby. The data on this is mixed. The Manchego is not.
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Valençay is a French AOP goat cheese from the Berry region with a distinctive flat-topped pyramid shape and a legend involving Napoleon, a sword, and a very bad mood about Egypt. One of those things is verifiable.
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Three days, six bottles of cold-pressed optimism per day, and roughly the cost of a very good Burgundy. A blow-by-blow account of what actually happens when two people pay boutique prices to be hungry on purpose.
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Inside a 19th-century Jura fortress, master affineur Arnaud tends to roughly 100,000 wheels of Comté with the patience of a man who has never once been impressed by a countdown timer.
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A dispatch from the Burgundian cheese puff rabbit hole — where choux pastry meets Gruyère, wine cellars become tasting rooms, and no one leaves with fewer than three batches in the freezer.
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Jules didn't wait until her daughters were old enough to drink. She started with the stones. A dispatch on terroir, inheritance, and the things worth passing down before the car keys ever enter the picture.
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The marriage was fine until the macro calculator moved in. A darkly comic dispatch from the front lines of ketogenic domestic warfare.
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After years of serial dieting and statistical inevitability, we discovered the most sustainable weight management protocol involves aged dairy and fermented grapes.
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France's second-largest military fortress now houses 140,000 wheels of Comte cheese in underground stone vaults. Each wheel develops distinct flavors based on terroir and aging conditions.
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A firsthand account of thirty days that became eleven, when French bread reminded us that some battles aren't worth winning.
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