Clockwise from top:
– Juranoir (Morbier’s stronger cousin)
– Beaufort 24 months
– Oudwijker Fiore, made in the city of Utrecht
– La Tur, Italian made with French cow’s milk
– Crottin de Chèvre
– Roquefort Cavea Baragneaudes
– Mature chèvre with thyme flowers
– centre: Roquefort Troupeau
The Oudwijker is a new addition to my favourite list. It resembles a Brie fe Meau in texture and character but it’s much stronger. I love it.
I also bought a pound of Graskaas and a kilo of Stolwijckse Belegen, but those are for this week’s sandwiches.
by Koseoglu-2X4B-523P