Florence Fabricant at the New York Times has two new cheeses on her plate - Beekman Blaak from The Fabulous Beekman Boys' farm, Beekman 1802, and Flora Nelle from Rogue Creamery. See what she has to say:

Now the cheese, made from March to October, is available again. Inside its charry coat (blaak is Dutch for burnt), it is deep ivory and smooth textured, with an aroma hinting of wildflowers. The flavor is mellow, rich and buttery. To buy it, you must join a subscription list. Each Monday, 100 wheels are sent to those on the list.

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Photo by Tony Cenicola