There on the cutting board are the Langres fermier de Champagne (nasty looking orange blob), the buchette cendree (literally, the ashen log) - a cow cheese covered in ashes, and the Casinca from Corsica, realtively harmless so Michael could have something to eat. We also have a leftover Comte, the little chunk on the left. It's nutty, Michael hates it, but I love it.
Here in this picture you see the 4th cheese I bought, the Castelviel.
It was wrapped in plastic and when I opened it, it was all slimy. Phuong called it the shiny cheese. Guess which one was the best and which one the nastiest?
You eat all that nastiness on the Langres. As it turns out though, it's absolutely delicious. Creamy on the inside. The Casinca was good, but unadventuresome as predicted. The ash log was really good too, quite a shock, Phuong and I were gobbling it up. But the Castelviel was super-pungent like a munster and a bit spicy. Not for the faint of heart and not terribly good either. Luckily it was the cheapest of the bunch.
