Canasta Pardo

By Sheri on January 17, 2006 8:31 AM | | Comments (0)
Larry and I had this cheese tonight at Parcel 104 in Santa Clara. It was delicious - served as part of the chef's tasting menu. It's a sheep's milk cheese made in Wisconsin, and the rind is coated with cinnamon.

Categories

Cheese

Leave a comment

Search

About this Entry

This page contains a single entry by Sheri published on January 17, 2006 8:31 AM.

"Brick-Roasted" Chicken Breasts was the previous entry in this blog.

Chicken with Marsala, Mushrooms & Gorgonzola is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Subscribe to feed Subscribe to this blog's feed
Powered by Movable Type 4.01