Just a heads-up to keep an open option to what has been the favorite cheese of the season this year chez Sunshine:
Tête de Moine Bellelay (tête de moine translates as "head of the monk")
This is a Swiss AOC raw-milk cheese, produced by the monks of the abbey at Bellelay, near Berne.
While it can be planed with a cheese plane, it's best served with a girolle, a device that shaves just a paper-thin layer from the top of the block. As it's peeled away, the cheese rolls and curls into a rosette, nice for use as a garnish.
If you don't want to fuss with the girolle (which captivates kids...) -- you can sometimes buy the rosettes pre-shaved.
Firm, butter-colored, and nutty like a good Comte, it's a really nice addition to cheese plates, and, as we have found, just for wandering through the kitchen and grabbing a nibble.
more information: http://www.tetedemoine.ch/en/products...
(full disclaimer: I have absolutely no connection with the makers of this cheese, social, economic, or otherwise)