better cheddar

Today, Rufus Musser, the owner of Milton Creamery in Milton Iowa, stood in Cosentino’s Market and gretted customers, offering samples of his “Musser Artisan Cheese”. He described it as a variation on cheddar. It tastes great and has a wonderful fragrance. A big chunk sits in my fridge. In the cabinet, whole wheat crackers. On the counter, a red wine from Chile. The weather folks talk about a foot of snow falling over the next day. It may fall, but how can it stick on the warmed ground? Will Rufus make it back to Iowa tomorrow evening according to plan?