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.

Lord of the Hundreds (Sussex, England)

Served with cajeta pear puree

They say: "The Lord of the Hundreds was the Saxon magistrate that collected tithes from all the peasants in Sussex."

Cmoore says: Say it with me, Lord of the Hundreds! Unfortunately the cheese didn't really live up to it's epic name: it was dry, hard, and rather bland. One of my co-tasters suggested it might have been stored improperly, as it tasted vaguely of "refrigerator". The cajeta pear puree (a mixture of goat's milk caramel and pureed poached pears) was similarly boring uninspiring. As an uncooked pressed sheep's cheese, this would be comparable to such gems as Pyrenees Brebis, but Lord of the Hundreds really can't compare.

Suggested Pairings: Tempranillo, Nebbiolo, Americain Dubbel, ESB, Nut Brown Ale

Tomme du Berger (Provence, France)

Served with porcini honeycomb

They say: "Two brothers came up with this mixed-milk cheese recipe: one had a goat dairy in Provence and the other had sheep in Corsica. It is now produced in Sardinia, shipped to Corsica and matured in Provence. "Berger" is French for shepherd. During the fall and winter, the cheesemakers use much more sheep's milk than goat's milk."

Cmoore says: A beefy, pungent tomme with a pleasant saline character and a sharp, funky finish. The porcini honeycomb balances out the moderately biting piquancy with an earthy sweetness. Excellent with riesling or similarly sweet/malty beverages.

Suggested Pairings: Riesling, Belgian wheat beer, Abbaye-style ale

Brebisrousse D'Argental (Lyon, France)

Served with truffled mushroom pate

They say: "...Despite the brine washing, Brebisrousse is more creamy and lactic than pungent, with a delicate sweetness. It will ooze satisfyingly across the cheese board. 'Brebis' is French for sheep and Rousse refers to the color of the cheese."

Cmoore says: My notes on the tasting sheet read: "Fun Rind! Buttery! Yum! Salty! Yum!" (verbatim). A washed-rind cheese made of sheep's milk is an oddity, particularly featuring the bright orange rind casing the Brebisrousse (they add a bit of coloring). The buttery, salty pungency doesn't quite hit the mark of our "stinky" cheeses, and the smooth, luscious paste earns Brebisrousse a spot under the, well, "luscious" category.

Suggested Pairings: Gewurtztraminer, Dubbel, Tripel, Baltic Porter