This aptly named, very buttery cheese, reminiscent of a super-mild brie, is surprisingly approachable. Unlike lots of bloomy rind cheeses that have an ammonia-laden, funky exterior, this one is gentle on the palate, making it a good choice for those looking for something more subtle. We could also see it working well as a baked brie, serving as a canvas for the toppings of your choice.

Don Froylan produces an impressive variety of traditional Mexican cheeses at its creamery in Salem. The queso Oaxaca, a rosette-shaped ball of stringy mozzarella-like cheese, is our choice for quesadillas (you can even get custom quesadillas at the creamery cafe). While we’re used to eating it warmed, it works well even on its own, salty and milky and fun to peel apart, like a grown-up string cheese.

This hard cheese has the firmness of parmesan, but with a much milder, more buttery flavor. We see it working well shaved over pasta or eaten with slices of apple.

Like a cheese and jam pairing in a cup, this compact little concoction stars lots of fluffy, tangy chèvre beneath a generous cap of marionberry habanero preserves. Our tasters were surprised how much of a spicy kick the habanero packed, scraping with angst at the goat cheese for relief.

This was the cheese that made our tasters go wide-eyed and grab for more. A little funky, super creamy, and full of umami-laden salt crystals, its complexity makes you want to eat one bite, then another, to try and capture more of its many flavors. We suggest pairing it with a crispy cracker to balance out the saltiness.

This brie packs in tons of creaminess, as well as a hint of funk from the rind. The contrast between the interior and exterior makes it craveable and easy to eat in excess. It’d be ideal on a little bit of toasted baguette, maybe with honey drizzled on top.