I found out this afternoon that My Very Very Very Very
Rouelle Cendrée - very rich and thick texture, very creamy. The goat flavor is very mild and almost not detectable.
Pavé de la Ginestarié - slightly more salty and ripe.
Bûche des Pyrénées - aged for 3 weeks. Pretty ripe and salty.
Pérail - much more ripe, salty, more medicinal and ammonia.
Comté, 4 years - mmm mmm good as always. Full and rich, creamy, and salty.
Coupe de Corne - really strong and pungent, with ammonia. A little salty.
Saint Félicien - slightly salty, nice and ripe.
Colombier fermier - very creamy and acidic, a little gamey.
Époisses - soooo ripe. So rich and salty.
Roquefort - very salty and very strong.