tag:blogger.com,1999:blog-2737234699043019617.post8166050668746145866..comments2007-07-17T21:47:33.156-07:00GordoBloghttp://www.blogger.com/profile/05434742975623048346noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2737234699043019617.post-56556473199725959102007-07-17T21:47:00.000-07:002007-07-17T21:47:00.000-07:002007-07-17T21:47:00.000-07:00Well, fortunately blogs are easy to edit. So I've corrected the error, and thanks for pointing it out. <BR/><BR/>And anyone else reading -- check out the Bobolink cheeses.GordoBloghttp://www.blogger.com/profile/05434742975623048346noreply@blogger.comtag:blogger.com,1999:blog-2737234699043019617.post-84940178687484464182007-07-17T19:37:00.000-07:002007-07-17T19:37:00.000-07:002007-07-17T19:37:00.000-07:00Hey there, thanks for the ink! One note, though: Jean-Louis, like all of our cheeses, are "single-creme", made from just the whole milk as it comes from the cows once daily. We never add cream! The richness of flavor and texture in Jean-Louis, and our other cheeses, is the result of happy cows well-fed on grass, gentle cheesemaking, and slow aging.<BR/><BR/>Jonathan & NinaJonathan Whitewww.cowsoutside.comnoreply@blogger.com