Adventures of my cheese: made by shepherd Armando Zocchi and me in Val Vezzola in the Italian Alps, carried to Antwerp, left to age in the cellar of the Royal Art Academy in Antwerp, after graduating continued ageing in MuZee (museum in Oostende, Belgium, www.muzee.com) next to some Ensor paintings, I'm sure it tastes very special now... Thank you Barbara de Jong, the conservator of the museum for keeping an eye on the cheese and for creating this logbook of mouldy pictures https://boards.wetransfer.com/board/so3i8bih9vn9bd9yp20190717123120/latestAdventures of my cheese: made by shepherd Armando Zocchi and me in Val Vezzola in the Italian Alps, carried to Antwerp, left to age in the cellar of the Royal Art Academy in Antwerp, after graduating continued ageing in MuZee (museum in Oostende, Belgium, www.muzee.com) next to some Ensor paintings, I'm sure it tastes very special now... Thank you Barbara de Jong, the conservator of the museum for keeping an eye on the cheese and for creating this logbook of mouldy pictures https://boards.wetransfer.com/board/so3i8bih9vn9bd9yp20190717123120/latest