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Port Salut is awful! Like plastic...the wrapper probably tastes better!  Brie and Camembert are among my favourites but they have to be very mature. My father and grandfather were huge gorgonzola fans, especially if it had been injected with a good port and preserved for a few months!

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Jill, if you're a mature soft cheese fan, try and get hold of Epoisses. It's a VERY soft cheese that, when good and ripe, will flow off your plate. I think it's available in the UK but get it from a cheese shop or deli counter and cut from a large piece. There are some mini versions which aren't nearly as good.

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France claims up to 1000 cheeses but Britain apparently has around 700. They can of course be categorised into types with many having a similar taste but just from a different place. The local moulds/mildews can make a big difference. I knew someone who lived in the Vale of Belvoir who told me that things like bread which were left out became rapidly mouldy.

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