
The Unlikely Alchemy of the Highlands: In Search of Grouse Cheese
In the pantheon of great cheeses, the names echo with a sense of place: Roquefort from the caves of France, Manchego from the plains of La Mancha, Pecorino from the Italian hills. They are products of their terrain, their terroir—a concept that captures the essence of the soil, the climate, the flora, and the traditions that…