You know how they do soup or chowder in a bread bowl? I could imagine something apple-cider-based but in a delicate, translucent cheese vessel.
Or, maybe a less sweet, more-tart appletini type thing with a salty Asiago rim?
Not my thing, but I could imagine it wouldn’t be too horrible.
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Riesling, kirsch, emmental, gruyere. Fondue is technically a cocktail, right?
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For years, this is what I thought an orgy was.
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I am somewhat questioning the veracity of wisdoms imparted by a milk carton.
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Do not doubt the wisdom of Milk and Cheese. You clearly need more gin.
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