For my own future reference:

• Brillat-Savarin, a triple-cream Brie from Normandy. Named for Jean-Anthelme.


• Humboldt Fog, a ripened goat's milk cheese from Cypress Grove. We had this last night, along with its inspiration, Morbier, and the Fog was clearly more popular. It's fascinating how it becomes runny along the rind; a unique cheese.


• Midnight Moon, another goat's milk cheese from Cypress Grove, but aged six months-plus. Slim's favorite cheese, so what better justification does one need?


• Lamb Chopper—one might as well get a third cheese from Cypress Grove, this one a dense sheep's milk.


• With sheep- and goat-milk cheeses inspired by Gouda, one might as well get a real Gouda for contrast. Roomano, a skimmed cow's milk Gouda from Holland, is aged up to six years, giving it a crystallized texture. Perhaps my favorite.


• Mimolette Extra Vieille, a French cow's milk that's a cross between Edam and Cheddar, dyed with annetto, aged two years.

All we're really missing from this list is a good blue. I'm inclined to choose Point Reyes or Big Woods or Cabrales, but I'm not convinced that will be what I would choose a year from now.

To try: Pierce PT and Rogue River Blue.