I enjoyed a cheese plate at Enoteca Vin Restaurant in Raleigh with 3-oz. pours of the 2002 and 2004 Thomas Pinot Noir, Dundee Hills, Oregon. The cheeses were all new to me in one way or another. They were serve with a couple apple slices, dried cherries, bread and olive oil.
Bayerische Blauschimmelkase (Bavaria, Germany)
Blue mold cheese similar to Roquefort. A little milder and creamier. Very attractive.
Taleggio di Grotto (Italy)
with natural mold--similar in some ways to Liverot or Port Salut as a soft cheese with a distinctive aroma. Tasty, but not my favorite type of cheese.
Pecorino de Pienza Morchiato (Italy) I've had other Pecorino but not this one.
"Morchia" is the word for the deposits left at the bottom of traditional terracotta urns that store olive oil. The morchia is mixed with ash to coat the exterior of the cheese. Nutty, chewy, firm texture, very good.
Cabra Pimenta (Portugal)
Goat's milk cheese from north Portugal (Transmotana region) Rubbed with olive oil and a smoky paprika as it ages. I didn't find the herbal component of the description but could pull out an "olive" note.
Boerenkaas-Veenweidekass Reserve (Netherlands)
Cow's milk cheese reminiscent of Gouda. From a four-century old farm with sustainable production. Aged two years. Has both crunch and creaminess (crunch from proteins according to description.) Interesting and enjoyable cheese. Seems to fall between Gouda and an aged cheddar.