Barbecue rib, charred pig heart, Adobo pork silog. A meal on the Cochon 555 US tour in San Francisco. By Vero Kherian for misscheesemonger.com. Posted byby Vero October 25, 2016
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Posted in Life as Miss Cheesemonger My Photography Journey Posted byby Vero January 3, 2017 0 Comments
Posted in Cheese Tasting Special Events Specialty Food Food And Cheese Trends At The 2016 Winter Fancy Food Show Posted byby Vero January 27, 2016 0 Comments
