Hard cow's milk form Wales. The heart of the cheese is crumbly and slightly acidic, with an earthyand lemony taste. Suggested wine: Piper-Heidsieck, Champagne Brut
Monte Enebro:
Semi-soft goat's milk from Spain.It is slightly salty, firm but very moist. Suggested Wine: Electra, Muscat, 2004
Chaource:
Soft cow's milk from France. A double creme cheese, it has hints of mushrooms with a smooth and creamy finish. suggested Wine: Clos du Val, Napa, Chardonny, 2003
Rogue River Blue:
Award winning cow's milk blue cheese from Oregon. It is rich and creamy and covered in grape leaves for an eathy flavor. Suggested Wine: Electra, Muscat, 2004
Hoch Ybrig:
Swiss cow's milk that is slightly granular in texture and nutty in flavor. Suggested Wine: Barone Fini, Pinot Grigio, 2004
Casinca Chevre:
Semi-soft goat's milk from Corsica. It is tart, slightly salty, tangy and satisfying. Suggested Wine: J. Lohr, Cabernet Sauvignon, 2002