I ♥ cheese. I truly do- and during my last shopping adventure I was fortunate enough to taste some lovely cheeses to take home and indulge in. Wow, these are exceptional… two of which make a magnificent dessert!

From rich and creamy to crumbly and potent, these are some wonderful cheeses to love.

First up on our plate is the Bucherondin, a cheese made from Goat’s milk that is truly exceptional. The gentleman working in the cheese section stated that he would have this cheese as a dessert- simply put on a plate and drizzled with some orange honey.

Wow, I can only imagine how it would be with the honey- but honesty it is magnificent on its own! Don’t let the brie like appearance fool you- though it has a creamy coating (that can be eaten by the way) the cheese itself is quite chalky in texture, much like feta.

But it is rich enough to where it dances between chalky and creamy in the mouth- it is heavenly and a delicious treat. This is a mild flavored cheese, nothing too intense to frighten away or alarm you, I think the balance is just perfect here.

This gorgeous, creamy, delicious cheese is a cow’s milk cheese from France called Delice De Bourgogne from Licet. It is a Triple Cream Soft Ripened Cheese (oh, I do love the tripple creams… they can be very potent though mind you). Let’s look at it again, shall we?

I know, I know- it looks like butter:

And the consistency is rich and satisfying like butter- wow this cheese, along with the bucherondin, are new favorites of mine that I cannot get out of my mind. They are lovely.

This one in particular has a lovely character of sweetness and just the slightest tang or sourness to keep things interesting. It is a subtle bite- so subtle you might even miss it, nothing overpowering just a beautiful melting of flavors.

The flavor is more distinct than the Bucherondin, as is common with triple creams. If you ever run across this little gem, you surely will not be dissapointed.

Up next is the Campo De Montalban, a Spanish cheese with a very distinct taste and surprising texture. What distinguishes this cheese most from the others is the tripple blend- a marvelous blending of cow’s milk, sheep’s milk, and goat’s milk. On appearance, it resembles a Manchego and slices with a similar consistency and texture. But once you place it in your mouth, it becomes creamy with a distinct but wonderful flavor.

Something about cheeses from sheep and goats have this distinct taste- some call it gamey, and it can vary in potency. This one here was perfect- just subtle enough to give intrigue and satisfy and not overpower at all. The blend works perfectly to create an amazing balance and texture.

I highly recommend this cheese as much as I do the two above, if you are new to being adventerous with cheese this one may be a good cheese to start with. Truly a treat- indulge when you are able to.

I saved the potent cheese for last- the Roth Kase Gruyere Surchoix. This is unlike most gruyeres which are mild in taste and texture- this one is *extremely* sharp!

It is called “Surchoix” meaning top choice because after nine months of aging, the celler master hand selects the finest ones.

This hard cheese is very robust and highly concentrated with flavor- it is nutty, earthy, and just the right hints of sweetness to bring it all together. This one is strong- and for the stinky cheese lover.

Wow, what wonderful cheeses, I cannot get them out of my mind they are all so lovely. Any of these would make a fine choice and I highly recommend tasting them for yourself.

Much love and a great love of cheese- xx