Today I’m reblogging this because I edited it to absolutely amazeballs. Sometimes you just have to revamp the oldies
There comes a moment in every girls life where she has an excess of cave aged gruyere cheese, and is at a complete and total loss as to what to do with it. Don’t worry, I have a solution. It’s French onion soup. French onion with enough Swiss and gruyere to almost be a choking hazard.
What is cave aged you ask? It’s not actual cheese that is aged in a cave(it should though. I want a cave full of aged cheese), but cheese that is aged in specific cave like conditions. For example, humid, chilly , but not so chilly that it doesn’t age. It is then left there for over 3 months. What you get, is a cheese that is moist, but not gooey, flavorful, and smells like a hobos armpit. Don’t smell it. Just eat it. Some things you should just stick in your mouth and not…
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