Top to bottom is Gorgonzola, Camembert de Normandie à la truffe, Tomme au marc de raisin, Brie des Meaux with a truffle stuffing that I made, Abondance fermier, Shropshire blue, and between the wedges are Tête de Moine shavings. The plate was empty in about 15 minutes
by Sausage_of_the_Lake