So here we go.
I'm want to reiterate that I know nothing about cheese. Beyond a few general preferences, I am clueless at the cheese counter. But I'm tired of feeling clueless and copping out by choosing old standbys. I'm feeling adventurous, and want to learn.
I hope that by the end of this weekly commitment to cheese consumption and education, I'll have an expanded list of favorites, a deeper understanding of cheese types, regions and flavors, and more than a handful of fun Fridays with my friends.
Here are this week's choices. You can click on the name for more information if you want to play along. A shout out to the patient people at Eataly for helping us make the selections.
WINEAwarded 89 points from Wine Spectator: "Pretty and fresh, offering sliced apple and pear aromas that follow through to a full body, with tropical fruit and a clean finish. A racy and delicious white."
Mecox SunriseWashed rind semi hard cheese aged for 2-4 months, named for its characteristic orange rind. Mecox Sunrise was awarded second place in its category at the 2004 American Cheese Society annual competition in Milwaukee, Wisconsin.
Fattorie Osella Camembert Osella’s Camembert marries a classic French cheese with the pure, rich milk of their cows. Soft and white with a bloomy rind, it is made from pasteurized milk and cream. The result is an incredibly fresh, clean and rich tasting Camembert.
La Tur La Tur is a very soft cheese made in Alta Langa, Piedmont, Italy. It is off-white to straw-coloured, with a soft, increasingly wrinkled rind as it ages. Inside, it is light and airy, like a mousse.