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Melanie Wong | Dec 17, 201512:03 PM     6

Typically the San Francisco Bay Area stores stock up on specialty cheeses for the holidays that you won't see on their shelves year-round. My bro picked up a selection for our mother at the Redwood City store.

We've already devoured the Petit Exquis d'Argental from Fromagerie Guilloteau, the inventor of Fromager d'affinois. This shares some similarities in the ultra-smooth texture, creamy goo, and buttery taste. Layered on a bit of mushroominess of brie plus higher butterfat, giving it a profile similar to a young Delice de Bourgogne.

This cheese weighs in at 71% fat content and was very nice on a warm Acme epi from the Ferry Building. This round had a best by date in early January. It had the start of some mottling on the white downy mold exterior and was still chalky at the core, so could have been kept a little longer for better results.

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