Enjoyed visiting your site after reading the story about you in today's N & O.

-- (Guy in corner of Bean Traders w/ laptop)

Hi Kirk -

Saw your writeup in the N&O today. Very cool!

My wife & I live in Raleigh and have a tremendous passion for great wine and also ( to a slightly lesser extent ) great cheese. On our recent vacation in France I finally had the perfect Roquefort, an artisinal example that mixed the salty and sharp aspects of most examples with an incredible texture, both creamy and crumbly at the same time. My favorite cheeses are probably Keen's Cheddar, Very old Boerenkaas and stinkers like Munster and Epoisses, which I can only find the perfect examples of in France.

Have you heard of Bernard Antony, the affineur in the Alsace region of France? Last year we had an incredible private 5 hour tasting with him and his son that I was able to arrange through a mutual friend ( Olivier Humbrecht of Domaine Zind Humbrecht ).

Any way .... sounds like we may have some common interests and I'm always looking for locals that share my passions so it would be cool to get together with you and your wife for dinner one night. Maybe we'll hit it off and become friends. Let me know if you're interested. You can reach me at jeffgmorris123@yahoo.com

Oh, and like your log of cheese notes I do the same with wine. If interested, you can see a few examples of my notes at:

http://www.cellartracker.com/event.asp?iEvent=3259

or

http://www.cellartracker.com/event.asp?iEvent=3163

Hope to hear back from you!

Jeff

Question?
Do you think it is OK to freeze cheeses or does it lose something by being frozen

Saw your write-up in the N&O and thought i would write in and profess my love for cheese. Although, my doctor says i need to cut back on my consumption of it. Keep eating and writing so i too can be more learned in the world's cheeses.

A friend shared your website after I inquired about finding about about a couple of cheeses that were brought back from Italy for us by a friend. Several of the cheeses are identifiable but two are not and she can't remember what they are. One is round, having the appearance of mozzarella, but since these are harder cheeses that are vacuumed packed, we know it's not a mozzarella. The second appears close to the parm and romano, only it's a bit darker w/o striations in it as the one cheese you describe on this site, and it has a bit of a darker rind than the other two. Any help would be greatly appreciated! I don't want to open these without knowing what they are, and whether I should cook w/ them or eat them as an appetizer w/ wine.

Thanks and I enjoyed your website a great deal!

Kirk,
I loved the article in the Raleigh newspaper. I looked it up online and I was very impressed. I enjoy the site and can't wait for you to come back to Oklahoma for some good cheer.
Karen Smith

Way cheesy man! Just kidding ;] Congratulations on the newspaper story and on your wedding, I lost track of your lovely wife Fleming Samuels. She never replies to my messages, perhaps I just have the wrong e-mail address. Best to both! Angelica

Hey, if you don't get The Rosengarten Report it is a must for foodies looking for great mail order food finds. Kirk you will love the Cheese of the Month Club. One of a kind cheeses...

http://www.kci-com.com/lp/rr/cheese/cheeseclub/taste2.asp

great reviews, fun to read