Cheese Selections for May 12, 2008:

Apologies for not posting the cheeses for the last few weeks...we are back on track now! As always, please call the store (203-254-8020) for up-to-the-minute cheese inventory!

• 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
• Chevre, Assorted Herb - Soft CA goat’s milk cheese; fresh disks, covered with chives, dill, mixed herbs or pepper
• Chimay Grand Cru - Semi-soft Belgian cow’s milk cheese; washed in ale, heady rich aroma, smooth finish, sweet and pleasant
• Comté 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
• Double Gloucester - Semi-firm British cow’s milk cheese; traditional English-style cheddar, bold orange color, bright, eggy and sharp
• Fontina Val D’Aosta - Semi-firm Italian cow’s milk cheese; earthy, mushroomy, smooth in your mouth, woody
• Fourme d’Ambert - Soft French cow’s milk blue cheese; rich and creamy, earthy aroma, but mild flavor and slightly nutty
• Grayson - Soft US cow’s milk cheese; washed rind, pungent savoriness, starts off tangy, fresh, sweet and finishes smooth
• Humboldt Fog - Mild California goat’s milk cheese; Fog, moist, clean, lemony, sprinkled with vegetable ash through the middle
• L’Edel de Cleron - Soft French cow’s milk cheese; encircled by thick spruce bark, runny and sweet nutty interior, deep woodsy flavor
• Manchego El Toboso - Semi-firm Spanish sheep’s milk cheese; nutty, sweet and tangy with a firm 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
• Nettle Meadow Kunik - Soft NY mixed milk cheese; goat and cow’s milk, triple crème 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
• Purple Haze - Soft 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
• Rogue Crater Lake - Semi-soft CA cow’s milk cheese; vibrant and robust, silky, complex and bold, creamy
• Roomano - Hard Dutch cow’s milk cheese; made with skim milk, aged six years, intense caramel and butterscotch flavors
• Seal Bay - Soft Australian cow’s milk cheese; triple crème, rich, smooth and buttery
• Tomme de Savoie -Semi-firm French cow’s milk cheese; nutty and smooth that melts in your mouth, earthy