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Although there are variations among the villages in the mountainous Haute-Savoie region of France along the Swiss border, Tomme de Savoie typically has a hard, gray rind with patches of yellow or red mold. Its sticky but firm paste possesses small holes and exudes a "barnyardy" sometimes musty aroma. Produced from raw cow's milk, its flavor is beefy, slightly salty and mildly nutty which, with its smooth texture, provides for a lasting finish. A Beaujolais or Gamay pairs nicely with this classic alpine cheese.
Ballston Blue, another gem from Upstate New York, is a mellow cow milk blue cheese,...
Often called the Prince of Gruyeres, Beaufort has a supple, off-white paste with a rich...