I’m as curious as I can be. I’ve never heard you complain about it but while there are some FINE quesos argentinos…they are so mild as to make you wonder if they are worth the effort of chewing.

I remember spotting a big beautiful Argentine parmesan in my favorite cheese shop in Chicago. Gorgeous texture and color and I was excited. Naah. Nuttin’.

But recently, I’ve encountered some typically very pretty AR cheeses in Tandíl and Tapalqué that actually have some flavor…either that or my pallet has changed lo these many. I prefer to think that the export sector is picking up on the vibe.

I’ll be fascinated with your first post about making a camembert…or when you put away your first cheddar or manchego for a long nap.

I have yet to find one either, though I asked the cheesemaking teacher today about it – more to come on the classes in the next day or two – and he looked at me like I was looney. He says the only place you can get the stuff is at one of the cheesemaking supply shops, like the place I mention above. There’s also a listing of other places out there on the internet…

Great post.

Tell me, will ya… can you name one farmacía in all of capital that has rennet? I’m dyin’ for some.

I don’t know how many times that I’ve read that rennet is available in pharmacies… but it’s gotta be close to the number that have told me that they have no idea where I can get some.

Pleeeeeze…I’ll send you some cheeeeeze!

Mike