The yellow cheese is an all-cow’s-milk Tomme, made back in May. It’s very buttery and melty, with a distinctive sharpness that all my Tommes seem to have. The white cheese is a goat cheese that was meant to be (don’t laugh) a Reblochon, but I never washed the rind, or really took care of it in any way, and it turned out to be this lovely, mildly goaty, somewhat meaty tasting cheese. Look at those different colors!

 

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