The Andante are mild, friendly cheeses, very delicate in flavor and a bit hard to tell apart when eaten with condiments or strong bread. The paste have a slight resistance but the texture melts creamy into the mouth.

The stinkiest of them all was the La Tur, really pungent washed rind with a sticky, creamy interior and a bit of bitterness. Definitely not for the meek.

The Jorge had a slightly rubbery texture with sparse small holes. I honestly forget what it tastes like.

A French blue that has less tang and sharpness than the English forms, but more of that bitter stinky pungency of washed rinds. Rather than being crumbly and firm, the texture is slightly tacky and creamy like a washed rind too. Really good with honey and crackers.


The Monte Enebro is a simple cheese with a strong but not overly pungent flavor of goat milk when eaten early. At a certain degree of ripeness, the chalk also develops a deeper intensity of flavor with a peppery tang that I much prefer. May be a little adventuresome for the Monterey Jack set, but a good branching out kind of cheese. The french affineur at Whole Foods thinks the Monte Enebro is salty, but this is probably one of my top 5 favorites.