Archive: 2007-03-07

  • So long, unpasteurised Camembert

    After arriving home from work, I like to tide myself over until dinner with a snack. As I was eating some excellent Camembert—appellation d’origine controllée, unpasteurised and a stranger to refrigeration since I bought it last week—with a glass of red wine this evening, I recalled a story I heard on the radio last weekend.

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