la croûte ( la khroot = the rind of cheeses, the scab on wounds, cradle cap, but also a cooking term en croûte . . . )
Language is lovely isn't it??
Ok let's analyze this. The one on the right is clearly the aesthetic choice. It's goat cheese, St. Maure. It's like the "casual" cheese that you can cut into rounds and place on pizzas, little toasts and quiches.
The cheese on the left, however is . . . well, let's face it. It's not the most appealing cheese with it's unevenly colored rind, and it's FUZZ. Grey fuzz, I might add.
It's a St. Nectaire, though, and this one comes straight from the town it's named after. I only ever have it at my parents-in-law's place and you can literally taste the earthy grassy-ness of the region. It tastes like vacation. You really should try some.
Sigh, what are the odds you'll try some?? Saint Nectaire at the cheese counter? Hmm? Anybody?