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December 19, 2011

TAKE THAT, FRANCE: Fancy Cheeses From East Tennessee. Plus, a brilliant idea: “During the winter when our sheep stop producing, we get local Jersey cow’s milk and we’re going to make Cheddar. Traditionally, that means bandaging the wheels with cheese cloth and wrapping it with lard to flavor. But I’ve been speaking with Allen Benton [of Benton’s Artisan Bacon fame] and he’s going to sell us 30 pounds of bacon scraps to render down and use in place of the lard.”

And we’re not just talking pimento. Not that there’s anything wrong with that — especially, as you’ll see, when it, too, is improved with bacon! Bacon. Is there anything it can’t do?

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