Feta. Sprinkling a spoonful on top of whatever veggies are sauteeing.

Brie

Robert Pierre Triple Cream - starting to lose interest in these triple creams. They taste great with champagne, but it's almost like eating a cube of butter. Think I'm going to go back to Humboldt Fog if I want something in this camp.. (I can't find my Cowgirl Creamery stuff here on the East coast)

Good for you, kpak. Nobody seems to mention Brie anymore. I love it and serve a triple creme warm. I rub a little toasted sesame oil on it, and then sprinkle a little dill or cilantro on it. After it somes to room temp, I put it in the microwave for 10 second bursts til it just begins to run. Then wait a minute or two and it runs a little more, then I serve.

quite a few at Dino last night. Sadly I don't remeber the names. Fred, do you remember?

I've been wolfing down Huntsman recently. Huntsman is an English cheese hybrid consisting of alternating layers of Stilton and Double Gloucester.

L'Riopelle de l'Isle (artisan soft cheese from Quebec)
Aged/Reserve Stilton

Pave de Chevre, Reblochon, Fourme d'Ambert and Coulommier...the real stuff - no pasteurization.

Wineaux - you are just boasting now. yuuuummmmy.

Had some good chese last night: St Andre, 5yo aged Gouda, Reggiano Parmesan, Humbolt Fog

Stilton, and lots of it. Wife's big craze is Parmesean Argentin (sp?), which she is putting on everything from salads to pasta. Half the price of the reggeano, not quite as salty.

Humbolt Fog, Grafton 3 year old Cheddar, Firefly Mountain Top Blue.

Langres; Pilota.

Fromager D'Affinois on a rustic roll and a Cali Pinot...damn good.

Persille du Beaujolais -- a French version of Stilton. Firmer & not as crumbly, but really rich and smooth. Lot's of butter fat here. I got it at Whole Foods.

It is firm enough that you can use it in cooking. I cut a pocket in a beef tenderloin steak last night and filled the pocket with some persille du beaujolias. Yummy, especially with the sauteed fresh porcini mushrooms.

Pecorino that we brought back from Florence. Nicely creamy and tangy.

I typically don't get creamy from pecorino. Is this because it's from Italy?

Saint Felicien

First time I've had this. Mine was very ripe and spoonable, but mild. This is a keeper.

From Ratto's Delicatessen in Oakland.

Saturday night at the Le Cadeau offline, we'll be having Berger de Rocastin, Morbier, d'Affinois, Raclette, St. Andre, Boucheron, Tomme Verte, and a baked triple creme Brie.