Fine cheeses from Belgium have made inroads in the Bay Area in recent years, and I've been happy with almost every one I've tried. For years we had only Chimay to represent what Belgian cheesemakers could do. Now we are seeing beauties like the blue-veined Grevenbroecker, which I have written about in the past, and my latest infatuation, the goat's milk Cabricharme.
Made by a cooperative in the Ardennes in southeast Belgium, Cabricharme relies on the raw milk of a single farm. The cooperative created the cheese seven or eight years ago, modeling it after Le Charmoix, a cow's milk cheese that it also developed.
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