Week of 1.21.08 Cheese Selections

Banon
Soft French cow’s milk cheese; wrapped in chestnut leaves that are seeped in brandy, fresh flavored

Bianco Sardo di Moliterno
Hard Italian sheep’s milk cheese; dense earthy paste with a slight tang, well rounded

Bleu d’Auvergne
Blue French cow’s milk cheese; grassy, herbaceous and with age spicy and pungent

Blue del Moncenisio
Soft Italian cow’s milk blue cheese; firm, moist, smooth and dense with a peppery finish

Brescianella, Stagionata
Soft Italian cow’s milk cheese; similar to Taleggio, washed rind, smooth rich paste with grassy aftertaste

Cambridge Reserve
Hard Vermont cow’s milk cheese; traditional clothbound cheddar aged for one year, carmelly and smooth