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Interesting, but didn’t fall in love. 

https://terroirreview.com/2019/02/27/jasper-hill-farm-harbison/

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Raw milk Morbier. Nice, soft texture, but too mild for me.

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Nice texture, but a little boring. I ate it at too cold a temp tho. Will try again at room temp.

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OMG. I could say the same thing about this cheese that I did about the last one. So good.

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Omg. If small batch cream cheese lived La Dolce Vita for a few years, it would taste like this.

https://forevercheese.com/products/fior-darancio/

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Good, mellow. I let it get too moldy tho.

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Yum. Mellow, savory, not too salty, nice soft texture.

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Like it, would be best with fruit.

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Ameribella: Love the texture and color. Like the taste. A tad too salty on its own, but that would be diluted if it were on potatoes or fruit or something. 

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Mmmmmm. From the coop.

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Love

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LOVE

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Yum. From the coop.

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Yummy. Mild-ish, yet interesting.

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Also from the coop. Guessing this brand is an industrial, not a farmhouse, version (http://www.cheese.com/saint-nectaire/  and   http://www.cheese.com/saint-nectaire/)

I like it.

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Delicious. Similar texture as Truffle Tremor - goat cheese surrounded by a fatty layer - but much more delicate and mild. No harshness at all. Maybe even a bit TOO mild? Looks pretty.

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Delicious and interesting texturally. Fluffy. Truffles, so, you know. The coop had a sale. There’s a sharpness to it that I don’t quite love. It’s a little harsh. Looks wonderful, though not quite as spectacular as its sister cheese (same California maker). Humboldt Fog.