Cheese expert Steve Jenkins, author of Cheese Primer (Workman Publishing, 1996), calls these latest artisan cheese finds "adult candy."
Smoky Blue from Oregon's Rogue Creamery: This raw cow's milk blue cheese is smoked over hazelnut shells. It's soft and melting in the mouth.
Roncal from Navarre or Zidiazabal from Spain's Basque Country: Skip the Manchego and go for these more primitive and rustic cheeses.
St. George from the Azores: A wonderfully sharp cow's milk cheese that's reasonably priced and excellent for grating.
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