Day 41—Ovine, Bovine, Caprine

I’m in Santa Rosa visiting my friend Honora. Tonight we’re going to see chefs Anthony Bourdain and Eric Ripert at the Wells Fargo Center. Honora just poured us glasses of Sangiovese and served a platter of cheeses, Le Roule, a French cow’s milk cheese with herbs, Manchego, a Spanish sheep’s milk cheese, and Le Coeur d’Alvingnac, a goat’s milk cheese. I can’t report how they tasted (but the wine is pretty good) because I wanted a pristine photo.