Last weekend we grabbed three cheeses from Surfas in Culver City—two cows milk and one sheep. The latter was a wonderful Pecorino Fresco, whichwas soft and mild. The other two were a sharp Vermont white Cheddar (what’s not to like?) and a small piece of St. Agur bleu. I usually go for a Stilton or Roquefort when I’m feeling bleu, but the guy behind the counter sold me on this double-cream cow’s milk blue from the Auvergne region in France. It’s kind of like a Roquefort, but milder and creamier—and not as salty as your typical blue. We went wild for it spread on Raincoast Crisp cranberry hazelnut crackers, which I got suckered into tasting at Whole Foods a few months ago before having first seen the “crunchy” packaging. The name is a total turnoff, as is the suggestion of dried cranberries in a cracker, but wow – they’re shockingly good, especially slathered with blue cheese!