Meadowkaas is a spring gouda from Holland, available three months of the year. It is slightly soft, creamy, mellow, flavorful. I love it.
Cambozola Blue is a German cheese that eats like a cross between brie and gorgonzola. I love it.
A Mexican cheese. I had the El Queso Cotija de Montaña variety. Mild and salty. Not the greatest cheese I've had, but very pleasant. Here's a Wikipedia link.
Actually, "Gjetost" is the North American version. In Norway, where the cheese originates, it's called Brunost.
This cheese has the color and flavor of caramel. It is delicious, although it is extremely rich and intense. You only want to eat a little at a time.
This is a slightly crumbly, delicious sharp cheddar. I'm a big sharp cheddar fan, and this is one of the better ones I've had.
This cheese is fairly hard, and isn't flavorful enough to suit my tastes. Link.
I was surprised to learn this cheese is actually pretty close to red in color. It looks strange. The cheese is hard and rather crumbly and has a mellow flavor. I liked it. Here's a link.
This is an aged goat cheese, with a wonderful flavor. You can learn more at the link.
Creamy, with a rich and complex flavor. The origin story at the link above makes it cooler. I would definitely eat this again.
Lo and behold! The Australians know how to make damn good cheddar. Aged three years, this cheese was oh so sharp and extremely tasty. If you like cheddar, that is, and I so do. That said, this would not be my first choice for a knock-your-socks-off gourmet cheese experience. I've been spoiled by the likes of Prairie Breeze, Marieke Gouda, and the BellaVitanos.
I found this cheese interesting but ultimately unappetizing.