I took a trip to the local cheese shop this morning, and came home with three phenomenal cheeses. They are (from left to right):
Rogue River Blue - Crafted in Oregon from raw cow’s milk.
Saint Nectaire - Cow’s Milk, semi-soft washed rind from the Auvergne region of central France.
Abbaye de Belloc - Made from raw sheep’s milk by monks in France.
Hopefully my appetite won’t get the better of me, and the cheese will last me more than three days.
