| Name | Type | Where I got it |
|---|---|---|
| Moliterno al Tartufo | Sheep | Whole Foods, Grapevine (Willow Glen) |
| Brinata | Sheep | Whole Foods |
| Istara P'tit Basque | Sheep | Whole Foods |
| Caveman Blue | Rogue Creamery | |
| Tymsboro | Goat | Neal's Yard Dairy |
| Caerphilly (I remember it could be Duckett's, as opposed to Gorwydd) | Cow | Neal's Yard Dairy |
| Ardrahan | Cow | Neal's Yard Dairy |
| Gubeen | Cow | Neal's Yard Dairy |
| Coach Farm's Triple Cream | Goat | |
| Hook's Farm Cheddar (at least 10 y/o). | Brennan's might have a private-label equivalent. | |
| River's Edge Chevre, "Up In Smoke" | Goat | Rogue Creamery |
15 March 2013: Sometime last last fall, Margaret and I were visiting the Rogue Creamery. We picked up a number of our favorite Bleus, and they had a sample of Up in Smoke – a River’s Edge Chevre from Three Ring Farm in Logsden OR. We liked it, and bought a couple of 4oz balls. This is pasteurized cultured goat’s milk, smoked over maple, and wrapped in maplewood-smoked maple leaves. We forgot about it until today, somewhere between 4-6 months’ later. The cheese had mostly turned from white to a medium-dark honey-ash-brown, and Margaret was a bit concerned about some of the mold on the leaves. I am a guy, so I figured we should try it out. I like Brutal Blue from Rogue Creamery. For me, it has a clear, clean, focused “punch”. My thought at my first little taste of “Up in Smoke” was “This is the strongest and most powerful cheese I’ve ever tasted.” It was body-shaking. Awesomely good.
After tasting it, Margaret commented on how, in comparison, the “Cave Man Blue” we also had was “mild and refreshing”. Cave Man Blue is one of our top-favorite Blues – it has solid, multidimensional flavor, and crystals. Up in Smoke, aged like this, is a remarkable experience.