What "Traditional Knife" are ya totin' today?

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I am certainly not an expert on cheese and I do not know how they get Cottage Cheese . I believe that as you make cheese you first get Curd . You can then press the Curd into Blocks of Cheese . Here in Wisconsin there is a large market for the Curds as well as the Blocks . If Curd is fairly fresh and is close to room temperature , it will squeak as you chew it . We go to a cheese factory where they make Muenster Cheese , which is our favorite Curd .

Thanks, Harry. I love cheese and that sounds like Heaven on Earth.

I'm in the mood to carry knives that are older than I am. They get harder to find every year.;)

Tell me about it.
- Stuart
 
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