Canasta Pardo

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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.

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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.

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