Saint-Andre and Alpine Rose Rustic Swiss

Saint-Andre: 75% butterfat, mild, creamy, lovely. Too much of this would kill you quick, but what a lovely way to die. Yay for triple cremes!

Alpine Rose Swiss: a raw-milk Alpine? State-side? At a Byerly's? No way. But Gourmet Retailer says so, and also says

The Von Mühlenen family has been producing and marketing traditional cheeses in Switzerland since 1861. They were instrumental in the creation of the AOC labels for Le Gruyère Switzerland and Emmentaler Switzerland products. Centered near Fribourg, the company relies solely on pure raw milk and traditional ripening methods that date back 140 years. They have now released a magnificent new cheese called Alpine Rose Rustic, a genuine raw-milk Alpine cheese that is matured inside a thin wooden rind of spruce for a full five months. In that time, and with the help of the pine rind, it develops a spicy flavor with a gentle note of evergreen. It has a creamy texture and strong character that is well-suited to fondues, soufflés and gratins, as well as rich red wines and port.

One doesn’t really notice the spruce so much while eating, but if you sniff, it’s definitely there and not at all unpleasant.

Accompaniments: nicoise olives (ok) and balsamic marinated onions (perfect with the Saint-Andre).

Istara Chistou

Or, cheese experiment #1.

Googling informs us that this is a French Basque cheese. The Cheese Lady says:

Known for cheeses made with milk of sheep, Chistou is created using an interesting twist; it is a blend of 50% cow and 50% sheep, both pasteurized and BGH-free. The two milks combine for an exceptional taste. The semi-soft / semi-firm,
supple body is encased with a natural rind, typical of Basque cheeses. The flavor is tender with fruity nuances, smooth and pleasing, and will delight both novice and connoisseurs alike.

My novice palate didn’t pick up the ‘fruity nuances,’ but it was indeed semi-soft, smooth, and pleasing. Mildly tangy, but easily accessible for those who are suspicious of stinky cheeses. We’d both eat it again.