This will get a big ho-hum, I'm sure, but I've been reading up a little on microbial rennet; it's in much more widespread use than it used to be, and it means I can eat lots more kinds of cheeses than I used to.

The Fancy Schmantzy Cheese Store has even started marking cheeses "suitable for vegetarians", even some european ones....cool! Trader Joe's even has a list of the cheeses they carry made with microbial rennet....

Barb, try the hot dog Blue cheese.

Never heard of it....is it a brand? I'm trying to remember the name of a book on cheese making; I heard the author interviewed, and that's what got me started.

Thanks for the tip!

Berbra, Coke is a soft drink!


Who wants A BURGER?

Who's Berbra?

Jue R.

Okey dokey, Jerwig......