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“I soon graduated to Comté, a hard, fruity cheese that when aged has the sweetness and flake of Parmesan, and tête de moines (literally, "a monk's head"), made from sheep's milk. Bleu d' Auvergne, my favorite blue cheese, had nothing much in common with the crumbs I'd seen at home on a California Cobb salad. It was so dense it resembled a hunk of butter, coursing with violet veins. For the wedding, Gwendal also wanted Salers, a cheese from Cantal with an almost peppery after-bite. It is made in huge tomes that, when you cut a slice, leave crags as in the side of a cliff. Monsieur Gilot kindly suggested a milder entre-deux (literally, "in between"), but Gwendal held his ground. As a last choice, we took a tomme de chèvre frais, a round of fresh mild goat cheese the color of newly fallen snow.” — Elizabeth Bard