For the past couple of weeks we have been looking at cheese. And every time I look at an array of the milk foods nicely set in a large glass-windowed case at some tony store or the other, I marvel at the range available today. A few years ago, if I wanted cheese that was not so heavily processed as to almost be plastic, I had to travel outside this country or, in the rare case, find it in some dairy farm or speciality store tucked away somewhere that I could not access easily.
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