Valencay

Valencay is a storied goat's milk cheese from Valencay, France.  It has an aggressive look about it, with its pyramidal shape and intensely moldy rind, but it is really quite a friendly and accessible cheese.

Cutting into that brilliant mold reveals a snow white, thick, sweet-smelling goat cheese paste.  I was really struck by the texture of this cheese - it is SO very dense that it has the texture of refrigerated butter, almost.  Very smooth, very rich, soft and yet almost firm.

The flavor is a delightful mix of the mildest aspects of goat cheese plus a lemony sweetness that reminds me almost of dessert.  This is a real stunner of a cheese that will blow your guests away with its refined taste and bold look. 

The story of Valencay cheese, incidentally, is that Napoleon stopped at Valencay Castle on his way back from a failed Egyptian campaign and noticed the pyramid-shaped Valencay cheese.  To avoid the painful associations, he lopped off the top of the cheese, making it a topless pyramid.

A delicious cheese with a rich history - you can't beat that.  I cannot recommend this cheese enough!

Flada

Flada is a newer cheese from Switzerland.  It is very soft, very ripe, and ready to stink up your entire home.

The aroma of Flada is generally described as "barnyard", which is not, I suppose, too inaccurate - you definitely get a sense of filthy animals and general unwashed reek from this little fellow.  But is it lovely! Oh, that reddish, ripply rind, cracking open to reveal a round expanse of yellow, runny goo - it makes a pretty picture, that's for sure.

But what of the taste?  I have to say, I wasn't as blown away as I thought I'd be, but it is good and quite interesting.  It is salty, meaty, milky, heady, stinky... a cheese only a cheese lover could love.  It begs merely to be spooned (yes, a spoon would work better) onto crusty bread.   Be sure to bring it to room temperature before eating. 

Herbs De Humboldt

Another instant winner from Cypress Grove Chevre, Herbs De Humboldt hits hard with a bold, exuberant flavor that will light up your mouth.  Its flavor is a pure, fresh, super-tangy goat cheese mixed with a subtle combination of mellowing herbs.  It is wonderful on its own but be careful of it overwhelming other cheeses on your plate.  It will stand out in a salad or used in any recipe calling for fresh goat cheese.

Cablanca

Cablanca is a lovely Dutch goat cheese with a firm texture and mild, nutty aroma.  Much less tangy and pungent than the average goat cheese, Cablanca reminds me of a subtle Spanish cheese like Iberico, but with a touch of goaty flavor added in. 

It is semi-firm but will melt well, making it perfect for burgers, pasta or pizza.  It is also delicious on its own and pairs very well with softer cheeses.  Its brilliant white color makes it an attractive addition to your cheese plate. 

Alta Langa La Tur

La Tur is a lovely, gooey cheese made in Alta Langa, Piedmont, Italy.  It is very white and buttery in appearance, and after being left to sit out at room temperature, it begins to get very attractively runny.  It has a mild but complex flavor, buttery and purely elegant.  Paired with a crispy companion like endive or crusty bread, it will impress your guests. 

A mix of cow, goat and sheep's milk, La Tur has a uniquely rich taste and is very intensely creamy.  A little goes a long way!