Adrian Murcia poses with the cheese board he's prepared for the evening at the Chanterelle restaurant.
Adrian Murcia poses with the cheese board he's prepared for the evening at the Chanterelle restaurant. - 
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Adrian's cheese recommendations:

INEXPENSIVE: Cave Aged Gruyere -- around $11 a pound.

Adrian says: "The quintessential mountain cheese. Ranks consistently well against other alpine cheeses twice the price. A lovely expression of high-elevation pasturage: herbaceous, caramelly, with hints of toasted hazelnuts."

MODERATE: Cobb Hill Ascutney Mountain Cheese -- around $16 a pound.

Adrian says: "A gruyere-style cheese made at a cooperative in Central Vermont. It's every bit as elegant and buttery as a Beaufort, but with an almost candied, American exuberance. The quality of this cheese has grown by leaps and bounds over the past five years."

EXPENSIVE: Abbaye de Citeaux -- around $24 a pound.

Adrian says: "The mildest of the so-called Holy Trinity of Burgundian washed-rind, raw cow's milk cheeses (The other two are Epoisses and L'Ami de Chambertin). Made at the monastery where the Cistercian order was founded. It's buttery and vegetal and compulsively edible."

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