New York cooking school, with recipes

Cheeses, left to right:

ChevreLog
A light, tangy, and aromatic bloomy-rinded cheese with a hint of Camembert. Serve it with pear or fig jam, slice over light greens, or place on top of bruschetta.

Meridien
Big flavor; hints of lemon and salt from ash veining. A good pairing with grilled vegetables or beet salad.

ChevreLait (below Meridien)
Creamy, mellow, tangy. Stir into mac 'n' cheese.

MontVivant
Creamy, but dense and firm with a slight touch of blue cheese. The complex flavors make it a perfect cheese to pair with oaky chardonnays and peppery zinfandels.

Cranberry-Walnut (in bowl)
A spreadable cheese with fresh, clean, bright flavors. Lovely for breakfast spread on a toasted grain bread or for dessert on sweet brown breads such as fig or date.