Last one today! Saint-Paulin is also from France. I think my CEO has a thing for French cheeses. A man of impeccable taste, obviously. ;)

Saint-Paulin is a semi-hard cow's milk cheese with a very thin yellow-orange rind. The flesh of the cheese is a pale cream colour. This almost odourless cheese has a very mild taste and was a nice counterpoint to the stronger cheeses I tried earlier in the afternoon. Pairs very well with fresh fruit.

Brie de Meaux is described as the "king of kings" of French cheese. This, my friends, is no ordinary Brie.

This soft cow's milk cheese is so rich that it ought to be illegal. It's aged longer than other varieties of Brie, which accounts for the nutty and butter-rich flavour. Odd as it may sound, this is a cheese to savour in small quantities. There is such a thing as too much of a good thing.

I may need to go and lie down soon. All this cheese!

Hailing from France, Bleu d'Auvergne is a blue cheese made from cow's milk. Described as a traditional farmhouse cheese, this is a very hearty cheese. Assertive even! The odour hits you before you get it even halfway to your mouth, and the first bite is almost overwhelming.

The cheese is moist with a slightly sticky consistency, and it's unbelievably creamy. Although the taste is strong, it's also very smooth. This is what decadence tastes like. I think I've died and gone to heaven.

Le Clandestin is a sheep and cow's milk cheese from Quebec. It's a very soft cheese with a pale orange washed rind, and when it reaches room temperature, the centre becomes almost liquid.

It has a surprisingly strong flavour. It's pungent, earthy and almost musty. If you like truffles, this is the cheese for you. The soft texture gives it a lovely smooth mouth feel and it's the perfect consistency for spreading on very thin crisp water crackers.

I think the lady behind the deli counter at Max's Market has my number. I had just bought three cheeses. She held up another, smiled at me and said "How about a fourth?" Before I could answer, she cut off a slice and handed it to me.

I am powerless in the face of cheese.

Belle de Hollande is a sheep's milk cheese from Holland that is made with vegetarian rennet. It is, I believe, a form of Gouda. It's hard with a thick rind and a dark yellow tint. The taste is mild verging on medium strong, and slightly on the sweet side.

What can I say? It was a good night's shopping at Max's Market. ;)

Cabra is a goat's milk cheese from Spain that is pure white in colour and covered with a light rind. This particular variety of Cabra had been infused with red wine, resulting in a flush of pale pink near the rind. It's a beautiful cheese to look at.

To eat? It was the mildest of the cheeses that I bought, and that initially made it suffer a bit in comparison. The second time I tried it, I could definitely taste the red wine seeping through and it was lovely and subtle. This a semi-soft cheese that strikes a perfect balance between firm and creamy.

Also bought at Max's Market. Dubliner is an Irish cheese that is a blend of several cheese, including swiss and cheddar. It's a hard cheese with a tendency to crumble, and has consistency very much like cheddar.

Taste-wise, it has the bite of strong cheddar, but the bite is mellowed by a hint of the sweet nutty flavour of swiss. M and I were very taken with this cheese. It goes very well with fresh fruit like pears and apples.

Yes, my friends, Cheese of the Week is back. For those of you who are unfamiliar with the concept, Cheese of the Week was my New Year's Resolution this year. Instead of making a boring and sensible resolution, like working out more or quitting smoking, I decided to try a new cheese every week and write a review of it.

Losing my job and being unemployed for three months meant that Cheese of the Week had to go on hiatus for a while, but I have a lovely new job and so Cheese of the Week is back! :)

This week's cheese was procured at Max's Market in Bloor West Village. It is a cave-aged Gruyere. Gruyere is a hard cow's milk cheese from Switzerland, and is excellent in fondues. It's also fantastic for snacking on. It's a dark yellow cheese with a sharp, salty taste and a clean finish. This is a cheese that benefits from aging and you could really taste that with this particular cheese. It's worth the wait to let it get to room temperature so that the full richness of the flavour really comes out.

It would appear that a lot of people are confused as to the proper use of the words love and hate.

You love someone. You hate someone.

You do not "love on" someone, nor do you "hate on" them.

Thank you.

Just.Watch.It.Now