Week #20 - Cabot Clothbound Cheddar

This nutty cheese hits you right away. It's not the same color as most cheddars. This complex cheese is, as Brucie Cheese claims "One of the best American Cheeses he has ever had." We paired this Cheese with the usual Wheat Thin and the Classic Franciscan. It starts out with the same kind of texture as a Reggiano, yet soon melts into a delectable treat of the mouth, it's slightly gritty - which Brucie Cheese has researched to be a result of crystallized proteins - with a sweet after taste.

Brucie Cheese gives it a .... 9.8!!
Sunnie Cheese gives it a .... 8.9!!

Guest Cheese Taster, Mundi Cheese, gives it a .... 9.0!!!

Week #19 - Garrotxa

This subtle, yet fantastic, Spanish Catalonian goat cheese, starts out very unassuming, yet builds in confidence and structure. Give this cheese 30 seconds and it really delivers. This slightly crumbly artisanal cheese pairs fantastically with a Franciscan Cabernet and after a Mikado Salmon.

So good, we needed a second taste.

Brucie Cheese gives it a ..... 9.3
Sunnie Cheese gives it a ..... 8.7

And Guest Cheese Taster, Mundi Cheese, gives it a .... 9.0!!!! Stuck in the middle with you.

Week #18 - Brebis Rousse

Extraordinary doesn't even begin to describe this cheese. It is called Brebis Rousse. (Sometimes spelled Russe.) A Sheep's milk cheese from Burgundy France, it is extremely creamy, with a superb finish. Very fresh tasting- you can almost taste the French country meadow ! It pairs exceedingly well with any Burgundian Wine--Red or White. (But then again, what doesn't...)

Brucie Cheese gives it a ....9.7 - I almost couldn't stop eating.
Sunnie Cheese gives it a....9.8 - I couldn't stop eating.

Week #17 - Drunken Goat

A bombed sheep? No, it's a Drunken Goat from Spain. This staggeringly good goat cheese is soaked in "Doble Pasta" red wine for 72 hours, giving it's rind the unique purple hue. (B and S are occasionally purple for the same reason...) It is a semi-firm cheese with a very distinctive flavor--slightly sweet, yet mild. As usual, Wheat Thins are the recommended accompaniment.

Brucie Cheese gives it a ....9.2
Sunnie Cheese gives it a....9.0

Week #16 - Tomme Crayeuse - (french cow's milk)

This natural cheese, right from the cow, is both creamy and slightly crumbly, depending on how close to the rind you are. Very flavorful and earthy, with a slight reminiscence of goat cheese even though it's...right from the cow.

Brucie Cheese gives it a .... 8.9. Anything deserving a 9.0 must be "exemplary."
Sunnie Cheese gives it a...9.2. Apparently Sunnie thinks it's exemplary.

Week #15 - Robusto (Holland)

This semi-hard, flaky cheese has a slightly gritty texture similar to that of Gruyere. It has a rich, nutty flavor, with a bold lingering finish. Very tasty. Pairs perfectly with Prager Port and Pway.

Brucie Cheese gives it a......9.6!
Sunny Cheese gives it a.......9.7!

Week #14 Bosina

Brucie Cheese and Sunny Cheese return after a respite.

This Italian cheese is made from the milks of both cow and sheep, as pictured on the label. It is an extremely creamy and soft cheese with a tender natural rind. Has a slightly sweet flavor, light, with a sheep finish.

Brucie Cheese gives it an....8!
Sunny Cheese gives it an.....8.9!

Will these two ever agree?
They agree to disagree and eat more cheese.