Milk’s leap for immortality

Let’s face it: Cheese is delicious, but sometimes you want to try something a little different. I asked Laura Gallagher, manager of Bay Gourmet in Granite Bay’s Quarry Ponds, to recommend a few cheeses from their extensive counter that people may not have tried, but should:

1. “What I recommend all the time—there’s a cheese called Cotswold, it’s actually a huntsman cheese. It’s got pieces of green onion in it, and it’s a wonderful cheese. It tastes really good with salami and a white wine.”

2. “Then the next cheese is a petit Basque, a sheep’s-milk cheese. It has a nice, creamy, kind of nutty texture, and it’s nice with a sliced baguette.”

3. “The Fromager d’Affinois—I always recommend that particular brie. It’s a double cream, and you can serve it with a baguette or fruit or wrap it in a pastry. No matter how you have that cheese, it’s wonderful.”

4. “La Mancha Manchego. What I use that for is our deli platters: I cut a fig open, put a little triangle of the La Mancha and wrap with prosciutto, and it is fabulous. It’s also nice to serve with our housemade rosemary-garlic lavosh—you could add that to any of these cheeses.”