Gooey Cheeses

Recommended but untried cheeses

• Saint-Florentin: A raw cow's milk cheese from Burgundy. The one-pound drums have a washed rind and are creamy and rich.
• Saint-Marcellin: From France's Dauphiné region, north of Provence. The 3-ounce disk of cow's milk cheese is best after a few weeks of ripening when the flavor becomes fruity and nutty.
• Perail: A little disk of sheep's milk cheese that the Roquefort makers make for themselves.

These recommendations are from Steve Jenkins as heard on the Splendid Table.

Favorite cheeses

• Le Berger Rocastin (French, Sheep)
• Cambozola (German, Cow) soft and blue
• Robiola Bosina (Italy, Sheep) but the rind is fairly sharp
• Appenzeller extra (Swiss, Raw cow) hard, sharp
• Gavianella (Italy, Cow) soft, nutty, washed rind.
• Delice de Bourgogne (French, Cow) soft, somewhat sharp, from Costco
• Pont L'Eveque (French, Cow) soft, nutty, mild, creamy
• Fromager D'Affinois (French, Cow) soft (spreadable on crackers), creamy, thick and chewy rind, mild footy aroma

Not Favorite cheeses

• President brand Brie (French?, Cow) a little rubbery and horsey