Stories of (cheese) travels
Our big trip in the Spring of 2011 was spending two weeks on the amazing and beautiful island of Corsica, where most of the cheese is made from sheep milk, along with some goat too (no cows there). We were just blown away by the dedication to local products in every shop and store we visited, even supermarkets, which all had completely dedicated sections for Corsican cheeses.
Here is the story of my journey from the Bay Area of California all the way to River Falls, WI to pick up my sheep. Along for the ride was my sister Jennifer, who was equally lacking in experience with driving a big ass 4x4 truck or driving in snowy/icy road conditions, let alone with livestock on board. So here's the lowdown on the 1 truck, 2 girls, 5 days, 10 sheep, and 4,200 miles that were......Operation Sheep-O-Rama.
Trip to the town of Roquefort in France, where they make the legendary and super delicious Roquefort blue cheese. The limestone caves were so awesome, and look at those gnarly aging shelves!