My cheese is out of line!

Rush Creek Reserve is made only in the autumn, as the diet of our cows begins to change from the fresh pastures of summer to the winter's dry hay. While Pleasant Ridge Reserve is aged many months in an effort to express the flavor complexity of our grass-fed milk, Rush Creek Reserve is designed to show off the richer texture of our hay-fed milk and the delicate ripeness of a soft, young cheese. Like Pleasant Ridge Reserve, Rush Creek Reserve is made with raw milk, and the two cheeses are aged side-by-side in our ripening rooms, sharing the environment that gives our cheeses their characteristic savory flavors. Rush Creek Reserve is inspired by the French Vacherin Mont d'Or, and is bound in spruce bark, which gives shape to the soft round and imparts a sweet, woodsy flavor to the cheese. Combined with the savory flavors born from the rind, this gives the custard-soft paste a deep but delicate richness, reminiscent of beef broth or finely cured meat.

This is a real nice soft raw milk, washed rind, spruce bark wrapped spoonable cheese.  It's super soft, buttery and sweet...with just a bit of hay...but then a hazelnut finish (nice).  Some raw milk cheeses vary on the amount of "the barn" flavor they have...this is just a hint...and in nice balance with the entire flavor profile.  

The other one today is a truffled pecorino 

Moliterno Black Truffle Pecorino  igourmet.com: From the Italian island of Sardinia comes this raw sheep's milk cheese with black truffles. Unlike most truffled cheeses, the truffle paste is infused after Moliterno has been aged so that the cheese develops its own character before the truffles are injected. Though the truffles are only visible in the "veins," the truffle flavor permeates throughout the entire paste of this amazing cheese. During the aging process, oil and vinegar are applied to the cheese's rind to prevent weight loss. Once cut, the dark paste oozes out of the crevices of the cheese like trickles of water from a craggy cliff. Both delicious and intriguing visually, this cheese is a show-stopper. Enjoy this pecorino with a big, earthy Italian red with enough muscle to stand up to the truffles. Made from raw sheep's milk.

  Haven't tried this one yet...will sample it a bit tonight and then use it in the aioli in the scallop motoyaki.  It's got nice truffle veining...we'll see how it is!  It's really a fairly mild, slightly aged pecorino.  After trying it...it has a nice flavor for a middle aged cheese and the truffle were somehow just a hint, not overpowering for a truffled cheese (which is nice).  Nice flavor, nice character...but I can't help but think I would rather have a little more age on this cheese or a little less.