🧀 Went down a Will Studd rabbit hole…

So I’m SW France right now, in the midst of depression and grief, and my YouTube algorithm did its thing and started recommending Cheese Slices with Will Studd. He’s so passionate about small producers who are dedicated to their craft. I’m loving his content.

I need something to nerd out over, distract myself. So, at the market this morning I picked up a quarter wedge of Brillat Savarin, and some other oozy, smelly cheese that starts with an “m”, can’t remember the region but it’s french. Anyone care to take a guess?

But the Brillat Savarin, oh my god. It’s unctuous, mushroomy, almost cheesecake-y. I need to pace myself.