Had dinner at Vivat Bacchus last night. They had a cheese room. A whole room in a restaurant dedicated to cheese. Stinky, stinky cheese. Mmmmmmm. So for dessert:
Comte - an unpasteurized cow's milk cheese. Pretty mild and a cheese I like to use to cleanse the palet if I'm out of fruit.
St. Maure - an aged goat cheese wrapped in ash. I'm a big fan of hardened goat cheeses with creamy centers. Very nice.
Fourme d'Ambert - Wow. Simply wow. A French blue. When I tasted it, the fruity aftertaste completely shocked me. Apparently they inject the cheese with a sweet wine. A sweet blue? Amazing.