Happy Happy Turkey Day

Here we go again! Time to gorge yourself on massive quantities of autumn themed foodstuffs under the guise of celebrating all the lovely things in life you're thankful for. But before you attack that yearly all-you-can-eat buffet, why not ease your tummy into gormandising with some pre-Thanksgiving dinner cheese? Here are a few suggestions that will certainly make football and family angst more bearable:

Nicasio Valley Foggy Morning

Simple yet versatile

A fresh Jersey cow's milk from a wonderful local dairy. Made in the style of fromage blanc, it's fluffy, creamy, tangy, mild...unoffensive. And you can serve it any which way:

• Plain
• Olive oil, sea salt and cracked black pepper
• Honey and toasted nuts
• Pesto and pine nuts
• Pepper jam
• Fig jam
• Quince paste
• Smoked salmon, onion and capers

St. Foin

Like Brie, but not at all

This is a fantastic bloomy rind cow's milk cheese that will be the closest you're going to get to a raw Camembert in this country without being raw or Camembert. Its texture is thick and velvety, with an initial butter flavor that quickly turns into mushroom and artichoke. The lingering aftertaste keeps the mouth watering.

Point Reyes Bay Blue

Mold, glorious mold!

The newest addition to the Point Reyes Farmstead Cheese Company, this blue is made in a Stilton style, meaning it has a smooth, dense texture and a nutty flavor. Despite its heavy veining, Bay Blue does not have the acidic punch of Original Blue. The intensity is balanced, with a slight grittiness formed within the paste.     

Saenkanter Aged Gouda

Cuts like a rock, but far more delicious

Those of you who know my cheese affections will already know that Saenkanter is one of my go to's, as well as a great way to give a husband happy tummy. From a small dairy located in Northern Amsterdam, this gouda is aged for at least 4 years, developing those delectably crunchy calcium crystals and the intoxicating flavors of burnt caramel and brown mushrooms. 

Aged Brescianella

A stinky situation

If you desire to keep your relatives at bay, this smelly, oozy cheese is for you. Aged Brescianella is a Robiola (soft-ripened Italian) made in a Tallegio style (washed in brine), so it develops a sticky pinkish orange rind and an unctuous ivory interior. It's an interactive Dali painting tasting of braised tri-tip on a crusty loaf.