Cheese

Prima Donna– Renowned for its caramel aftertaste, Primadonna is a mild cow’s milk cheese made in the style of a Holland Gouda but bears a distinctly less sharp, less penetrating flavor. It has an ivory rind with rose blush, a crunchy texture and a sweet, nutty flavor.

• Price: $16.99/lb
• Purchased: About 0.43lb
  
• Had a little trouble finding this "Caramel aftertaste" for a while, but I think I finally did

Cabecou– One of the smallest French cheeses, weighing in at only an ounce per piece, these are flat little discs of French goat cheese (with black peppercorns) wrapped in chestnut leaves soaked in brandy. Try with a white wine from the Loire Valley, or a red Bordeaux. Very tasty and pretty.

• Price: $3 (I already did the math on what this means per pound, and I don't want to talk about it)
  
• Purchased: One piece
• I don't particularly care for the taste of this one. It's a lot like tea, which is just weird. Worth trying, certainly, but I don't think I'd buy it again.
  

Black Mountain– Black Mountain is a combination of matured Welsh Cheddar, white wine, garlic and herbs, It’s balanced even though garlic’s side of the teeter totter’s closer to the ground. Winter nights made warmer with this one.

• Price: $19.99/lb
• Purchased: 0.21 lb
• OM NOM NOM! This cheese is freaking delicious. Sharp, garlicky, amazing.

Bleu D’Auvergne– From the Auvergne region in France & made only since the middle of the 19th century, it is made in the traditional manner from cow’s milk and features blue veining throughout. A moist, sticky rind conceals a soft paste that possesses a grassy, herbaceous, and (with age) spicy, pungent taste.

• Price: $14.99/lb
• Purchased: 0.29 lb
• Pungent is right. Sticky is also true. Most prominent, however, is the bite. Sure, you expect a blue to bit back, but this is physically painful. I'm not even sure how we're going to eat it all. Richard just came by and tried some (without a cracker) and decided it was nasty. Good for him. I think it's delicious.

Comte – French, very similar to Swiss Gruyere but a little more buttery and caramel-y tasting. Fabulous melted, make a Croque Monsier and drink a Cotes du Rhone.

• Price: $13.98/lb
• Purchased: 0.29 lb
• The description of this one is quite accurate. It's a firm cheese with a buttery, caramel-y taste, slightly sweet.

Petite Brebis– Made in the region around the Basque mountains this pure sheep’s milk cheese develops its reddish rind and aromatic taste during the ripening process which takes approximately five months. It has a deeply nutty taste with a firm crumbly texture.

• Price: $20.00/b
• Purchased: 0.12 lb
• Nutty, a little softer than the previous cheese. Very delicious. Not really crumbly. Definitely nutty. Melts in your mouth, with a slight bite in the aftertaste.

Brie Notre Dame -This is a soft cheese with dry rind and velvety white fungus. It belongs to the classic French cheeses and counts five centuries of history. With intense aromas and a fine, sweetish, nutty taste.

• Price: $10.00/lb
• Purchased: 0.25
• Buttery, extremely soft. The rind has a leafy taste. I'm really bad at describing cheeses.

Taleggio- The classic Italian washed-rind, this cheese is soft and velvety with a slightly salty, full flavor. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread.

• Price: $13.99/lb
• Purchased: 0.29 lb
• Very very soft, needs to be spread on something. The rind is less leafy than the Brie. "Pungent Aroma," though, is code for "smells like feet." Nonetheless, it tastes delicious. This is the only thing stopping Kate and me from being connoisseurs: we keep calling it "feet cheese."

Murcia Al Vino – From Murica, Spain, a very agreeable moist goat’s milk cheese that is enhanced by the wine it’s soaked in.

• Price: $17.98/lb
• Purchased: 0.17 lb
• Leafy flavor, a lot like the Cabecou, but different. This one has a distinct wine flavor and it's simply more cheese-tasting.

More next time, including:

• Zamorano
• Grafton Maple-Smoked Cheddar
• An explanation of why I'm talking about cheese.