Mons-Cazelle de Saint Affrique and Pata Cabra

I would like to dedicate a post to the two cheeses I enjoyed in New Orleans as part of my healthy and balanced Whole Foods-based dinners on Friday and Saturday nights. (Yes, I was in New Orleans, during French Quarter Fest, during a weekend, and I... ate at the Whole Foods salad bar. Because I was alone, and exhausted after house-hunting, and I AM NOT ASHAMED.)

So. Mons-Cazelle de Saint Affrique and Pata Cabra.

Mons-Cazelle de Saint Affrique
I gotta hand it to the cheese guy at Whole Foods. He recommended this cheese -- I mean, Whole Foods is pushing it this month -- and it was quite good and I was not sorry at all. Perhaps I should use my cheesemongers as a source of cheese information, as well as social gossip. Maybe. A little? Anyway. This is a soft/semisoft sheeps' milk cheese, not too sheepy but strong enough, and as always I recommend crusty bread if you have crusty bread in your lonely sterile hotel room. If not, well, you have the internet. Maybe. When it doesn't die.

Pata Cabra
And this cheese was also quite good, though I picked it out in classic G-fashion of finding a hunk of cheese that would not, when consumed in its entirety, make me feel like a fatass. Ahem. A goats' milk cheese to balance out the previous day's sheep-round, this cheese was delighful. You should buy some and eat it, if you like goat cheeses. And... that's all.