But really, it is. Although I hardly taught the class myself, I've observed their learning develop throughout the semester. And, of course, I was invited to join them on their trip to the Jura--for taste education, an understanding of how Comte is made, and a short but sweet trip across the French-Swiss border.
One day, I still want to roadtrip across the gorgeous landscape of Switzerland and through its many language-regions (French, German, Italian, Romanian). Especially after my palatte's been whet by an aperitif of ash cider, brown bread dipped in Comte fondue, a potato tartiflette topped with saucisse de Morteau, sliced ham, green salad, fromage blanc with preserved cherries, and absinthe-filled chocolate.
