hypatia - look for an aged comte(a harder, smooth cheese), bleu d'auvergne (a stinky blue), muenster (creamy cow's milk cheese with a lovely flavor and crust), morbier (line of edible ash thru the middle separating the morning and night milk - delicious), a raclette (the season for this is ending now)

One of my favorites, no longer available in the States because of a crack down on young raw milk cheeses is Langres.

If it came out of a goat, I'll eat it.

lacalire,

Including Ekte Gjetost, the Norwegian goat cheese?

Sa klart! Akte gjetost, brunost med fiberbrod, mjelke og kaffe. . . jeg alsker dat!

PS- I hve not written Norwegian in forever and a day. . .