Cheese Blog

Queso fresco rocks. Compared to the other fresh cheeses, it's cheaper then the best burrata made in the U.S., readily available, and (hold on to your britches) often tastes better than some of the most reputable mozzarella sold in grocery stores and some gourmet markets, and, it expresses the flavors of fresh milk as charmingly as the Italian favorites. In short, it's damn good and we need to eat more of it.

I've had a couple Solano Cellars club members ask what the contents of their first "It's Not You, it's Brie" Cheese Clubs were. Love, pure love, I said. But they wanted specifics. Whatever.