What are your favorite out-of-the-ordinary cheeses? By out-of-the-ordinary, I mean those which are not found in the supermarket, or are not common.
I have four. They are:
(1) Morbier. Morbier has a texture fairly close to that of Jarlsberg, but without the holes. This is a cheese from the south of France, I believe, and actually is found in some supermarkets.
(2) any ripened cheese made with goat's milk. I first discovered these cheeses years ago in Switzerland, and they're like brie or camembert in texture, but have a nice tang imparted by the goat's milk.
(3) dolce gorgonzola This is gorgonzola that's more "plastic"--i.e. "creamy" or "spreadable" and not crumbly--than regular blue cheese. It has a sweet taste--the sweetness is not a regular, sugar-like sweetness, but is probably a milk-sweet taste (I suppose the sugar is probably lactose).
(4) years ago, I used to like another plastic/spreadable cheese called Gourmandise. This was, I believe, some kind of process cheese, and came in 2 flavors, walnut and kirsch. I haven't seen it in a while, but it was very good--mellow, not sharp.
What cheeses, either by name or by type, do others like and recommend?
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