So I made a solemn promise to myself that I would try every single cheese sold at my favorite specialty grocer.
I made this promise about a month ago.
Since I began my cheesy quest, I have tried:
- Mimolette, a waxy French cheddar
- Roquefort, a pungent French blue cheese
- Hook's Four-Year Cheddar, a firm, very sharp American aged cheddar
- Cowgirl Creamery's Mount Tam, a soft, subtle American brie
- Cowgirl Creamery's Wagon Wheel, a firm and complex havarti-type
- Red Dragon, a red-wax-dipped Welsh gouda blended with mustard seeds
- Cave-Aged Gruyere, reminiscent of both Swiss and parmigiano
- Koko's Coconut Gouda, a Dutch gouda (not smoked) made with a dollop of coconut cream
- Manchego, a Spanish cheese made with sheep's milk (I've tried it before, from Trader Joe's)
- Lamb Chopper, a soft-firm sheep's-milk cheese from a small California dairy
- Cypress Grove Chevre "Sgt. Pepper" a goat cheese mixed with red pepper and spices
- Boschetto al Tartufo, a blend of sheep and cow milk aged with black truffles
- Rogue Creamery's Smokey Blue, a blue cheese smoked over hazelnut shells
- Cypress Grove Chevre's Purple Haze, fresh goat cheese blended with lavender and herbs
- Fiscalini smoked cheddar, from a creamery in Modesto, CA
- Point Reyes Toma, a bit like a smoked gouda with a rind that may be inedible that I ate anyway
- Le Delice Mon Sire, a soft, high-quality brie that firms toward the middle
- Brebirousse d'Argental, a gooey cheese that tastes like cream cheese, smells like wet dog
- Fromager d'Affinois, a buttery, velvety, utterly sexy double-cream
- Noord Hollander, a salty, buttery cheese like a strong parmesan with deeper flavor
- Saint Angel, an ooey-gooey triple-cream soft-ripened cheese
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