The alchemy that is cheesemaking never ceases to amaze me, and after five years of tasting French cheese, I'm convinced that cheesemakers should be revered for their imagination and talent.
Here in Normandy alone, they have given us La Crémeux du Mont-St-Michel, Livarot, Camembert and Le Pavé d'Auge, and I would like to personally thank them for each and every one.
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