The Vacherousse an extra creamy washed rind brie from France, mildly nutty with a surprising amount of funk. I enjoyed it a lot with a jalapeño chutney.
The Wrangeback a Swiss cheese aged 18-30 months on barnwood boards, it's bacteria line has not been broken for 150 years. It is best at room temp, creamy, mushroomy, herbaceous and goes great with a dry white to brighten up the flavours.
And an 8 year old cheddar, so sharp but still so creamy with bits of crystallization that adds so much beautiful texture, locally made in Ab Canada. It went great with an English special bitter, bold flavours all around.
by K24Bone42