Tomme Crayeuse (Savoie, France)

Served with strawberry pesto

They say: "A relatively new creation, Tomme Crayeuse was created by Max Schmidhauser (one of France's top affineurs) to resemble Tomme de Savoie, but with more personality. It is covered in gray, white, and yellow molds. The yellow mold is cellulose mold -- a type of mold generally found in the Savoie region and nowhere else; the while mold is a small amount of P. Candidum, and the gray mold is a result of the two molds growing together. This is one rind you may not want to taste, but the paste inside is buttery, mushroomy, and unique. 'Crayeuse' is chalky in French, and refers to the texture of the very center of the cheese."

Cmoore says: "Tomme" refers to the format of the cheese, which is a 3.5 lb. wheel. This is a smooth, soft cheese with a sweetly fruity profile grounded by a pungent, earthy rind.

Serving suggestions: Light-bodied reds with a little spice: Pinot Noir, Syrah, Beaujolais. I would even try it with a flavorful rose. On the beer side, something fruity, even as fruity as a fruited lambic.

La Tur (Piedmont, Italy)

Served with porcini honeycomb

They say: "La Tur is about the size of a cupcake and wrapped in a ruffled paper doily, so instantly there is an indication that the cheeses will be a real treat. An usual blend of cow's, goat's AND sheep's milk, not one component dominates the others. The rind is lightly dusted with P. Candidum, giving it a wrinkly, membrane-like texture. It is luscious and creamy next to the rind, and slightly firmer, although still spreadable, toward the center. Aged for less than a month, La Tur has a remarkable depth of personality, ranging from delicately salty cream to earthy and mushroomy, with the animal undertones of sheep and goat."

Cmoore says: Awesome creamline, with a light but luscious whipped texture. Salty paste that promises to ooze as it ripens. Flavor profile is barnyardy and mushroomy, with notes of hay. Who doesn't like salt and cream?

Serving suggestions: Sparkling! Particularly sparkling rose or grower's champagne. I think a Belgian tripel would be nice, too, or the true champagne of beer, Deus.

5 Spoke Creamery "Tumbleweed" (Westchester, NY)

Served with with apricot mustard

They say: "Tumbleweed is produced like a cheddar but with the thin bloomy rind of a Cantal Fermier. They age it for 8-9 months. The owner of 5 Spoke Creamery, Alan Glustoff, sought out an Amish cheesemaker to make his cheese. In order to uphold his personal beliefs, he also brought in a rabbi. Tumbleweed is certified kosher."

Cmoore says: A bloomy rind cheddar is a rarity indeed. And it's kosher! Tumbleweed is made from raw milk from grass-fed cows, resulting in a complex flavor and a plethora of nutritive benefits. This cheese is very cheddar-y, but with a profile that is more delicate, fruity, and creamy than sharp, nutty, and firm. Cheddars are traditionally served with mustard, and our blend of dijon mustard and apricot preserves make a very nice accompaniment. I think this is a great beer cheese, and would love to enjoy it with a brown ale or any other robust English ale.

Suggested Pairings: Sangiovese, Cabernet Sauvignon, English Brown Ale, IPA, Pilsner, Yards ESB, Pale Ale

Jasper Hill "Constant Bliss" (Greensboro, VT)

Served with chamomile cranberries

They say: "The cheesemakers at Jasper Hill, brothers Andy and Mateo Kehler, showcase the sweet richness of their raw cow's milk in Constant Bliss. They make this cheese year-round. Each season, the cheese changes; the milk develops different flavors and textures from the varied yeasts and herbs in the grasses that the cows eat. Constant Bliss was a revolutionary war scout killed by a Native American in Greensboro, Vermont in 1781. He died with his friend Moses Sleeper, the name of Jasper Hill's newest and still developing bloomy-rinded cheese."

Cmoore says: My first thought tasting this cheese: grass. We've featured Constant Bliss before, but I don't remember all the grass and hay on the nose, evolving into vaguely barnyardy notes. Sweet and complex, this bloomy-rinded raw cow's milk cheese is complimented by the sweet complexity of cranberries poached in chamomile tea and our delectable local honey. The texture of the cheese is smooth and supple, though relatively dense compared to other cheeses we've placed in the "luscious" category. Again, a crisp and/or sparkling beverage will cut through the rich, sweet nature of this classic.

Suggested Pairings: Champagne, Sparking Rose, Pilsner, Farmhouse Ale

Brunet (Piedmont, Italy)

Served with porcini honeycomb

They say: "Brunet is one of the many fresh Piedmontese cheeses that are so delicate, they have to be transported in cupcake holders. The goat that makes the milk for Brunet is actually a brunette; the label shows her sporting a long, luxurious coat of brown fur and fine stiletto hooves. Even Italian goats know how to dress! Brunet cheese looks like a flattened out, wrinkly Brie. It has a supple coating of mold with a dense, almost flaky paste and a runny, creamy texture towards the rind. It ages for about a month. At this stage, it is tangy, salty, lactic, and acidic yet not overpoweringly goaty."

Cmoore says: Ahhh, the Brunet. At points it vies with Truffle Tremor for the spot of cmoore's favorite cheese. The small, soft disk of fermented goat's milk bears the brilliant white coat characteristic of bloomy rind cheese. Right now it is ripe (read: runny), creamy, salty, and generally delicious. The porcini honeycomb we serve as an accompaniment is, to bring back a moderately antiquated expression, simply to die for: savory, slightly earthy porcini oil drizzled over a runny honeycomb. Divine, and lovely with a crisp sparkling or white wine to cut through the rich paste.

Suggested Pairings: Rose, Cava, Rose Cava, Pinot Gris, Frambozenbier, Lambic