Angela found the cheese labels at a store in Frederick; this is their first use.
Gorgonzola
italian cow
We’ve had this before.
good
Chaumes
french cow
Chaumes has a distinctive golden soft rind that has a bright tangerine-orange color. The interior is smooth, supple; a rich mellow cheese. The nutty, almost meaty taste and aroma are mild. This gourmet cheese is made of pasteurized milk.
a bit strong
Explorateur
Triple-cream
french cow
The original (non-pasteurized, and not available in the US), has a picture of a rocket on the label.
This triple-cream cheese was invented in the 1950’s and named in honor of the first US satellite – Explorer. The French dairy that invented the cheese decided on a topical name and an image of the rocket still appears on the wrapping. Explorateur became one of the first cheeses created after the triple-cream classification was defined as a cheese with butterfat content of 75% or more, and remains one of the most popular triple-creams. It is a soft, fresh, white cheese of cylindrical shape. Enriched with cream, it is one of the most popular triple-cream cheeses found around the world. Exploratur has a rich, buttery taste and a slightly sharp, salty finish with a pleasant tang of mushrooms. The slight sharpness deepens a little with maturity.
very good