I tried Reblochon the other day and was very impressed. It is described as "A triumph of cheesemaking-its rind is like the velvet on a deer's antler, its flavor like filet mignon." That quote is from Cheese Primer, a book by Steven Jenkins. I am not sure if he as ever met a cheese that wasn't some type of triumph.
In other cheese news, here is a web site that might be of interest to cheese lovers.
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