PERU | Sunday, 13 January 2008 | Views [382]
More of the drying rooms for the cheese. Like Cabot, they buy the milk from the local farmers. UNlike Cabot, the product is not organic and I doubt that the milk goes through the same quality control process. HOWever, the cheese is really good. I eat it every day on the fresh daily made bread (if you can believe ME eating a cheese sandwich daily).
