Crosspost from r/cheese. Don’t know if this belongs here but since I enjoyed Niki Achitoff-Gray’s account on the Epoisses on seriouseats I thought some french raw milk cheeses (and a swiss one would fit here, too).
(I apologize for the plate which isn’t ideal for presentation.) Baguette is not in the picture. Also the cheese needs to come to room temperature.
Cheeses are from the top (clockwise):
Reblochon (raw milk [RM])
Brie de Meaux (RM) not perfectly aged (a little bit firm in the center. Not “running”)
Roquefort (RM). Discovered it was broken after unwrapping but doesn’t matter in my opinion.
Swizzrocker (RM, gift by a friend from swiss) a semi hard cheese. On the stronger end but not as strong as a very aged Brie de Meaux, Munster or Epoisses.
I prefer to eat the Swizzrocker after the Roquefort and Brie in this case
by getmesomehopeplz