We started with the Tomme aux Fleurs (top left), which is a mildly aged cow's cheese that has a rind of dried flowers. The flowers contribute their floral notes to the cheese as it ages.
Morbier (top right) was next in line. It is aged with a line of ash in the middle, hence the grey line it has. The cheese itself has some flavors lending itself more in-line with an emmental or swiss style cheese, which isn't my favorite, but is still fun to try.
The last and favorite cheese of this evening was the Brie Truffé or truffled brie. This one absolutely blew us away. The truffle cream in the middle was earthy and deliciously rich, and the brie itself was intensly buttery and creamy. This is officially my favorite type of brie, hands down. Now the trick will be to see if there's a way to get it in the US...
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