The cheeses were all from Calvert-Woodley, a very nice local cheese & wine shop. (clockwise from lower left)
Fromager d’Affinois is a double-cream cow’s milk cheese. We’ve had it before, and it was still very good. Somewhat like the Saint Angel that we had last week, but milder.
Emmentaler, an AOC alpine cheese that was on sale. It looks like traditional “Swiss cheese” with the holes. It was a bit rubbery. Good for fondue (probably), but not the best for a cheese board.
Gruyere, also on sale. Another AOC alpine cheese, but a better texture, and no holes. Good for both a cheese board and fondue.
Maytag Blue – one that we’ve had before. Very good (for a blue), and featured in this month’s Culture magazine.