cheeses

Cheeses bought, eaten and wasted whilst in California:

Manouri
A Greek sheep's milk cheese, very white, semi-soft, and almost spreadable at room temperature. Salty, but less so than feta or myzithra, and with a bit of sweetness to it.

Edelweiss
A triple-cream blue that was soft and smooth. Very mild for a blue. Not as good as Roaring Forties blue, but still great.

some other cheese whose name I have sadly forgotten
It didn't taste that great. It also smelled too much like feet for some of the other members of the family.

Doux de Montagne
A semi-soft cheese very similar to Havarti, great with fruit. Like if Taleggio didn't taste boring and fake.

Wensleydale
A little chalky, bright and lemony. The last time I ate this was at the Wensleydale Creamery in Hawes, England. I haven't seen it here, so I snatched it up when I saw it. It's just as good as I remembered it.

Mt. Tam
If softened butter were cheese. Very mild, runny, with a pleasant rind that isn't too peppery or aspiriny.

Unfortunately, the Edelweiss, cheese-that-cannot-be-named and the Manouri were victims of my cotton-headedness, and were left out on the counter in the hotel room for two days. Boy, did that container stink when I opened it.