Beaufort. I put a piece in our fridge and I am actually amazed it’s still there. Respect perhaps. Beaufort is probably the best alpine cheese there is, so you don’t grab it from the fridge just like that. Not a bad word about other French alpine cheeses, or Swiss or Italian for that sake, they’re all good, but Beaufort is special.
Finn, strange name for a cheese? Could be, but I found it at Paxton and Whitfield, nicely wrapped. Unknown for me as it was, I could of course not resist it. I was allowed a taste, which applied to all the cheeses I shopped there. As it is, Finn is a small English cheese in a Camembert tradition. In short that means; cow’s milk, bloomy rind. Raw milk of course.
Our son has been to Munich with his school class and one of the activities while there was a visit to a bio dynamic, all purpose farm. On site there also was a farmers’ market, so he naturally went over to see if there was any cheese gems (OstePerler) for dad. He landed on a Belgian bloomy rind cheese called Le Léger de Lathuy. An exciting choice since I have no “relation” to Belgian cheese other than those coming from the area around the town of Herve. Stinkers as they are, not everyone find them as attractive as I do. Even though we’re talking about quite a different style of cheese this Le Léger de Lathuy may also be regarded as, if not special, very odd.