Cheese Selections for week of January 21, 2008

• Affidelice (7oz) - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
• Camembert, Hudson Valley (5oz) - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
• Cheddar, Cabot Clothbound - Hard VT cow’s milk cheese; aged 12 months, sharp, caramelly notes, aged by Jasper Hill for Cabot
• Comte St. Antoine - Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
• Coulommiers (18oz) - Soft French cow’s milk cheese; soft, mushroomy with hint of almonds
• Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
• La Peral - Blue Spanish mixed milk cheese; strong olive flavor, pungent aroma
• Majorero Pimenton - Semi-firm Spanish goat’s milk cheese; smokey, spicy flavor, sprinkled with paprika
• Pave d’Auge (16oz) - Soft French cow’s milk cheese; smooth, silky, grassy with aromas of mushrooms
• 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
• Pierre Robert - Soft French cow’s milk cheese; decadent triple-crème, buttery, smooth and mild
• Purple Haze (5oz) - Soft CA goat’s milk cheese; flavored with wild fennel and lavender, creamy and smooth
• Robiola Rocchetta (8oz) - Soft Italian mixed milk cheese; creamy and smooth texture, goat, sheep and cow’s milk
• Roncal - Semi-firm Spanish sheep’s milk cheese; nutty and piquant with a chewy texture
• Tomme de Savoie - Semi-firm French cow’s milk cheese; nutty and smooth that melts in your mouth, earthy
• Valdeon - Blue Spanish mixed (cow & goat) milk cheese; wrapped in Sycamore leaves, complex flavor, salty and earthy

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