I've been on a cheese kick lately and have just purchased a bunch of different ones to share.
My only problem is that I don't know what to serve with them. I'm not talking "nuts and fruit!" I want specifics that will bring out the best in each cheese, or even something I can do with the cheeses (ie spread on bread and toast, etc).
It doesn't have to be fancy, as this is a very casual affair, just has to be tasty, easy and available.
Here are the cheeses I purchased:
Sottocenere (cow milk studded with slivers of black truffle are rubbed in ash and aromatic ground spices including nutmeg, coriander, cinnamon, licorice, cloves, and fennel.)
Brillat Savarin (triple-creme cow)
Humboldt Fog (goat)
Delice de Bourgogne (cow, triple creme pungent, moldy rind with straw and mushroom aromas to complement the sweet, creamy straw-colored interior.)
Fromage de Meaux (raw cow, smooth, straw colored paste is complex and assertive, with a lovely, spicy aftertaste reminiscent of mushroom and black truffles)
Selles-sur-Cher (goat, tart, briny, wreathed in whiffs of fresh milk and new-mown grass.)
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