Wherever I may Roam page kit plus
Maskee Large QB set 4
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Journaling (in Fridge Notes by Kim Liddiard)
Duillio took us into the mountains to visit Tony. He spends the summer months there supervising production of the regionís famous cheese. He is one of small group of artisans in the area still utilizing traditional techniques. We got a guided tour through the whole process, from the cows coming in from the surrounding meadows for milking, to finished wheels of cheese aging on shelves in a darkened back room.
Food just tastes better in the mountain air. A lunch of grilled polenta, fried fresh Asiago & slivers of aged cheese. . . simple, but oh so delicious! Dad and his cousins had a wonderful time together. Listening to them, you would never have guessed they didnít grow up together, or that there was a language barrier.