Gorwydd Caerphilly. Semi Soft raw cow's milk cheese. The rind is think with a dirt colored earthy flavor. Mushroomy and creamy at the edges but as you go down the center it becomes citrusy and crumbly. Love the complexity. To be eaten in thicker slices, not towards the thinner end. You will feel like you're in the middle of a dark green lush forest while eating it.
Roncal-Navarre, Spain-3 millennia of unbroken tradition.The cheese is the peak of sheep's milk. It smells like hot buttered popcorn, and tastes perfectly full and meaty with a lightly nutty character. The flavor lingers and builds in the mouth long after the cheese is gone. This is Manchego's older, badass brother, and a testament to the adage: "If it ain't broke, don't fix it."
Spressa delle Giudicarie DOP. Formaggio semigrasso, a media o lunga stagionatura, a pasta semidura.
Abbaye de Timadeuc, Bréhan (Bretagne, France)
Moliterno al Tartufo
Fourme D´Ambert. Junto con el Roquefort, los mejores quesos azules franceses.
Bleu d'Auvergne de Laqueuille
Lord of the Hundreds - takes its name from Saxon times. The Lord, or 9th century tax collector for the king, controlled 100 parcels of land, and there remains to this day a monument to this practice at the farm where the cheese is made. Lord of the Hundreds is a superb English ewe's milk cheese that has much in common with an Italian Pecorino. The texture is grainy, and the cheese is aged to give it a real depth of flavour, while the delicate, rich milk leaves a creamy, sweet taste in the…