Cheese, Book, Restaurant, Thing
Carey PolisOne cheese, one book, one restaurant, one thing.
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 50 | Founded | 6 years ago | Last Issue | 24 days ago |
| Active | |||||
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careypolis.substack.comLatest Issues
Cheese, Book, Restaurant, Thing #49
Hiya,
Skewing rather British in this edition after a lovely vacation (holiday, rather) in the Cotswolds and London earlier this month.
Cheese: Steadily snacked on Appleby’s Cheshire throughout our 3 days in London, then took it on the pla...
Cheese, Book, Restaurant, Thing #48
Hi, buttercups.
Cheese: Ohmygosh how have I not written about Cambozola in the six(!) years I’ve been doing this newsletter. It’s a blue cheese for people that don’t really like blue cheese. Creamy, buttery, brie-like, and yes, luscious. I...
Cheese, Book, Restaurant, Thing #47
Hi there.
Cheese: Am I a flavored cheese convert? I was recently gifted Red Dragon — a cheddar infused with whole grain mustard seeds and Welsh brown ale — and have enjoyed its aggressively mustard taste. It’s a cheese with a big personali...
Cheese, Book, Restaurant, Thing #46
Hi! Some extra book + restaurant recs this holiday season edition.
Cheese: We’re lucky to be in Costa Rica again this year, where I’ve been enjoying a mild local fresh cow cheese purchased from a side-of-the-road fruit stand. It’s a remind...
Cheese, Book, Restaurant, Thing #45
Hello friends,
Anyone else been experiencing Maximalist Fall? Lots of movement, lots of life happening. Let’s get to it.
Cheese: Abbaye de Belloc is a sheep cheese from the Basque region of France and just wants to hang out with some jam....
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Authors
The writers behind this newsletter.
I'm an editorial consultant and content strategist for food and lifestyle brands. I'm always workin' on my night cheese.
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