17^ The Amsterdam Reserve Dry Aged Gouda is way good.
18^ Cambozola makes a great base for a bechamel sauce.
- take a 6-8 oz wedge of Cambozola remove the rind and cut it into cubes and melt it over medium low heat with 8 oz of half and half, mash 4-5 cloves of roasted garlic and mix it into the sauce. add a little thyme, a splash of sweet marsala or dry sherry, a little salt to taste, and a pinch of nutmeg. use it over pasta or one of my favorite appetizers, Cambozola sauce drizzeled over roasted wild mushrooms on grilled polenta
