Artisanal cheese club, Months 6 and 7

So I realize I've fallen behind here, and now I have to tell you about months 6 and 7 of the Artisanal Cheese Club all at once.  No problem, though.  I have a good memory and good notes.

August:

Wabash Cannonball--  Like the name suggests, this one was from Indiana.  It was your typical soft goat cheese.

Ibores--  This was a pleasant-tasting firm goat cheese from Spain.  In flavor, it was something like a Monterey Jack.  What made it special was the wonderful coating of paprika on the outside.

2-Year Cheddar--  This was a nice white cheddar from Vermont.

Fiore Sardo--  This cheese comes from Sardinia, where it has been made the same way for millennia.  In texture, it is something like a Parmesan.  Since it's aged over a fire, the taste is smoky and sharp.  I was the only person in my family who would eat this, but I thought it was pretty great.  The mouth-and stomach-numbing properties are sometimes a bonus!

September:

Liberty's Cream--  This was not your typical soft goat cheese.  In texture, it was something like biting into a bar of glycerin soap.  The flavor was very, very strong.  I've been forcing myself to eat this one because someone has to, but it's definitely an acquired taste.

Devon Oke--  This one comes from England.  The taste could best be described as ashy.  It was not anybody's favorite.

Idiazabal--  This was a very nice cheese from Spain.  It reminded me a lot of the Ibores, but with just a hint of smoke instead of the paprika.

Ewe's Blue--  This unusual blue cheese from New York is made from sheep's milk.  It was second only to the Crater Lake Blue we had earlier.  It had a sweet taste at first, but later a nice, sharp flavor overtook the sweetness.