Great cheeses are like fine wines to me. I may not know what I'm drinking but I do know when it's goooood. I love all kinds of cheese: soft, firm, goat's milk, sheep's milk, raw cow's milk and even the pungent blue varietals. The really good stuff usually comes from some mountainous region with a name that I can never remember, where the monks wash curds in brine and knead them into molds all while chanting in Latin. So unless I've had something repeatedly, those pretty names beginning with L'et..blahblah or Monte de Blahblah generally look the same. In the last month, I've been to Uva Enoteca half a dozen times. After staring at their unchanging menu for so many days, I started remembering a name or two. I knew I graduated into the big leagues when I was able to pick out my favorites at a cheese shop.
Taleggio: is a washed rind, cow's milk Italian cheese named after the caves of Val Taleggio. It might be one of the oldest soft cheeses. The cheese has a strong aroma, but its flavor is comparatively mild with a fruity tang.
Boschetto al Tartufo: is a mild, semi-soft cheese from Tuscany. Its blend of sheep and cow's milk, loaded with white truffle bits, lends to a heady aroma with a sweet and delightful flavor. Delish.
