There is no shortage of cheese in my local environment. There is Draeger’s within walking distance of home and Whole Foodses springing up everywhere I look, both with large, if pricey cheeseries. When I go back to the East Bay I can visit either or both locations of the much more reasonable Country Cheese, and C. and I recently discovered a new favorite blue, Humbolt Fog, which is produced a mere 315 miles from here*. So why do I have this urge to order two pounds of unknown Utah cheddar from Wine Woot?
Such is the mysterious draw of the cheese.
*Okay, that’s really not that close. But it’s still in California.