I went to The Cheese Traveler today and picked up a few cheeses. The place is great and I can't wait to see what happens with the store in the future. This is the Taleggio that they are currently selling. I felt that my pastry wasn't prepared/cooked perfectly, but the cheese inside more than made up for it. I urge you to slip on down to 540 Delaware and see what all the cheesey-goodness is all about.
Three or four months ago I made demi-glace for the first time. It did not come out the way that I wanted it to, and I made it a point to perfect this sauce over the past months. Looking back on the whole experience, I've learned that this sauce starts with good ingredients and promptly ends with technique. If you have both of these things, you can make a great demi-glace even on your first attempt. So with this all said, lets get down to the nitty-gritty.