Blue Castello: a triple cream cow's blue cheese from Denmark.  It knocked my socks off.  Very rich and creamy, almost no bite, and a little bit of a soft crunch from something that I cannot identify.

Cheese

Not sure why my blog looks different or for how long it's looked different.

Point Reyes Bay Blue: A new Point Reyes blue.  It's a semi-creamy cow's milk blue that reminds me of Stilton (i.e., salty) without the Stilton bite at the end.  I really enjoyed this cheese.

Cheese

Cambozola: a German cow's milk blue cheese.  Very creamy with just a touch of blue.  For those that don't like strong blues, this is probably a good place to start.  Reminds me of the more recent Saint Agur blue.

Cheese

Tomme: A French, sweet, raw cow's milk.  The rind is almost a stinky cheese's rind, but very mild and the center is smooth and a little sweet.  Washed down with something sweet, it's very nice.