7 Cheeses to Try

The ultimate cheese plate

If you live in Dallas, love cheese, and haven't been to Molto Formaggio in Dallas . . . you must go.  It's an intimate gourmet wine & cheese store in Highland Park Village (Preston/Mockingbird) and beats out Central Market any day.  The staff is extremely knowledgeable and are more than willing to help you find the right cheese (and wine) to fit your palate or event, AND they encourage tasting!  I've experienced so many new cheeses just from visiting their store.
http://www.moltoformaggio.com/

I took some friends to Molto Formaggio, and we bought 7 outstanding cheeses to nosh on before dinner last night.

(clockwise, starting from the top left)

Caprotto:  Goat's Milk;  Italy.  A partly cooked, pressed goat's milk cheese with a firm to crumbly texture depending on its age.  Caprotto has an aromatic and intensely peppery flavor that is reminiscent of the southern Italian moutain pastures.  It can be both grassy and tangy with notes of hay and hazelnuts.

Challerhocker:  Cow's Milk;  Switzerland.  Made by Walter Rass, this cow's milk cheese means "sitting in the cellar," which it does for 10 months.  Region of Toggenburg.

Roquefort - Carles:  Sheep's Milk;  France.  A full-bodied Roquefort, hand-made from the milk of the Lacaune sheep that graze on the tough grass of the Causses plateau.  It's strong and sublime.

Ascutney Mountain:  Cow's Milk;  United States.  Sweet, nutty cheese similar to European Alpine cheeses like Gruyere, Appenzeller, or Comte.  Firm texture with small holes throughout the interior.  Shares some elements of fine cheddars and well-aged goudas.

Dunbarton Blue:  Earthy cheddared-blue, open air cured, giving it the feel of an English cheddar but spiked with the delicate, subtle flavor of a fine blue.

Red Rock:  Named for the local stone that surrounds the room where it's aged.  It's technically a Cheddar-Blue but differs significantly from Dunbarton Blue.  The Dunbarton was designed to be an elegant table cheese; Red Rock is more of a working man's cheese.  Dunbarton is earthy and crumbly;  Red Rock is creamy and sliceable.  Cheesemaker Chris Roelli calls it "Dunbarton's little cousin."

Delice D'Argental:  Cow's Milk; France.  This decadently rich French cow's milk cheese hails from Burgundy.  This delicate creamy textured triple cream is taken to another level by enriching the milk with creme fraiche.  (Note: We tasted this side-by-side with Delice D'Bourgogne, and this one was so much more flavorful.)

Source:  Cheese descriptions are primarily from Molto Formaggio's site.