The cheese on the right is the cow's milk cheddar and the one on the left is the sheep's milk reblochon. Both were aged for a while longer than planned, more like 100 days rather than 60. The texture wasn't what I was expecting but they both tasted good and you could tell the difference between the two. The cheddar was sharper but still had a creamy texture. The sheep milk one smelled, well, more sheepy.
We had a lovely dinner of bread, cheese, pate and charcuterie, grapes, cherries and chocolate.