Ending the week with a cheese board

Clockwise from the top:
– La Tur, Fench raw goat’s, sheep’s and cow’s milk, produced in Italy and absolutely delightful. Fresh and light but with a little bit of bitterness and a lot of character.
– Carboncino, same cheeses but pasteurised. Sharper, a bit more in-your-face and slightly stinky. Nice, but not my favourite.
– Hennart Buchette, raw goat’s milk, very soft and very, very light, melts back into sweet goat’s milk in the mouth, with a surprising floral note.
– Rocquefort Caves Baragnaudes, as contrast to all that softness, a strong, pungent, salty, crumbly, brilliant blue cheese, one of the AOC’s and worth every penny.
– Juranoir, one of my favourite cheeses, Morbier’s beefy cousin with a strong, pungent mountain cheese character and a pâte soft as butter.
– Beaufort 20 mois, a hard, raw cow’s milk cheese from the Savoy, ripened 20 months into a firm, tongue-tingling sharp flavour that however retains sweetness herbs.