Got a spread of exceptional cheeses from a new hire at the Cheese Board. All new to me. If I’ve had as good a cheese plate it was in France.
Kunik (Nettle Meadow, New York): goat & cow triple crème, rich and buttery like a goaty Brillat-Savarin.
Cabricharme (La Fermière de Méan co-op, Belgium): single-farm organic raw washed-rind goat, reminded me of the kind of perfectly ripe Camembert or Reblochon you can’t get in the US.
Monte Enebro (Queserias del Tietar, Spain): soft-ripened goat, made with Penicillium roqueforti though it’s not blue (rind looks like ash but is mold), remarkable depth of flavor for a pasteurized cheese. One of the best goat cheeses I’ve had.
Corsu Vecchiu (Corsica): raw sheep, quite moist and creamy for an aged sheep.
Vallée Brebidoux (La Fromathèque, Switzerland): raw organic washed-rind sheep
Hornbacher (Fritzenhaus, Switzerland): raw cow, Alpine type
Chiriboga Blue (Obere M’hle, Bavaria): pasteurized cow blue