It's fun as always to follow your doings, Boof. You've such an impressive portfolio of makes, and variety of makes - blows my mind. I'm pretty much staying in Savoie, France, it seems - soft alpine in winter and hard alpine in spring and summer.
BTW - sorry again for the off-topic, Pav - but a visit to our old haunt
for our son's 11th brought his request for a fave - Bryndza- any recipes, anyone? Basically, a chevre-type soft, with sheep's milk, I'm guessing? (should probably start this in another thread, but Boof, thought you might have made this, sometime? Anyone?)
Edit: Whoops - sorry, saw, of course, Pav's contributions
, after the fact. Not sure if this was a Slovak, Polish or other make - not sure, in fact, where the one we buy comes from. The variant we enjoyed from the Polish deli was flavorful, creamy-soft, spreadable, not-crumbly, fairly well-salted. Will dig further into that thread, sorry for not looking first.