Cheese Selections for March, 27, 2008:

• Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
• Ardrahan - Soft Irish washed rind cheese; earthy mushroom flavor with a pungent aroma
• Brie de Nangis - Soft French cow’s milk cheese; buttery, grassy and smooth
• Camembert, Hudson Valley - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
• Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
• Cheddar, Quicke’s - Semi-firm English cow’s milk cheese; clothbound, spicy, caramelly flavor
• Coulommiers - Soft French cow’s milk cheese; mushroomy flavor, brie like
• Fleur de Maquis - Semi-soft French sheep’s milk cheese; covered in rosemary, fennel and juniper berries, mild flavor
• Fourme d’Ambert - Soft French cow’s milk blue cheese; rich and creamy, earthy aroma, but mild flavor and slightly nutty
• Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
• Hoch Ybrig - Semi-firm Swiss Cow’s milk cheese; slightly granular and full flavored, washed in white wine brine
• La Tur - Soft Italian mixed milk cheese; cow, sheep and goat, milky taste with a creamy texture
• Monte Enebro - Soft Spanish goat’s milk cheese; creamy, lemony and slightly acidic, dense middle with intense flavor
• Munster, Petit - Soft French cow’s milk cheese; rich tangy flavor, washed in beer
• Nettle Meadow Kunik - Soft NY mixed milk cheese; cow and goat triple cream, tangy, buttery flavor
• Pecorino Tartufo - Hard Italian sheep’s milk cheese; nutty with shavings of black truffle
• Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
• Saint Marcellin - Soft French cow’s milk cheese; creamy texture, slight mushroom aroma
• Zamorano - Hard Spanish sheep’s milk cheese; sharp, nutty, a cousin of Manchego, melts in your mouth
• Cheese Fondue