Cheese Selections for June 24, 2008:

* Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
* 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, Grafton 4-Year - Semi-firm VT cow’s milk cheese; aged 4 years, sharp with smooth finish, dry and slightly crumbly
* Chevre, Assorted Herb-Soft CA goat’s milk cheese; fresh disks, covered with chives, dill, mixed herbs or pepper
* Comté Fort Saint Antoine- Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
* Coulommiers -Soft French cow’s milk cheese; mushroomy flavor, brie like
* Gouda 4-year -Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth)
* Great Hill Blue- Semi-firm MA cow’s milk blue cheese; zesty, full-flavored and sharp yet smooth
* Humboldt Fog -Mild California goat’s milk cheese; moist, clean, lemony, sprinkled with vegetable ash
* Lancashire-Semi-firm British cow’s milk cheese; delicate, lemony flavor with butter crumble texture
* Langres -Soft French cow’s milk cheese; creamy and rich flavor, strong and pungent yet delicate
* La Tur -Soft Italian cheese; combination of cow, sheep and goat’s milk, fresh milky taste, firm but creamy texture
* Monte Enebro-Soft Spanish goat’s milk cheese; intense, pungent flavor, covered in same mold as Roquefort
* Munster, Petite-Soft French cow’s milk cheese; rich tangy flavor, washed in beer
* Piave-Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
* Pierre Robert-Soft French cow’s milk cheese; decadent triple-crème, buttery, smooth and mild
* Purple Haze-CA goat’s milk cheese; fresh, smooth and creamy, flavored with wild fennel pollen and lavender
* Robiola Rocchetta -Soft Italian mixed milk cheese- cow, goat and sheep’s milk; creamy and balanced, buttery and smooth
* Seal Bay-Soft Australian cow’s milk cheese; triple crème, rich, smooth and buttery
* Tomme Crayeuse-Semi-firm French cow’s milk cheese; creamy and buttery with a tangy finish