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
Posted in Cheese Tasting Cheese Tasting: Génépi Tomme de Savoie Posted byby Vero February 17, 2016 0 Comments
Posted in Life as Miss Cheesemonger Dogsledding In The Yukon Posted byby Vero January 15, 2018 0 Comments
