Hic...hika bay cheese

Whenever I used to visit whole foods, the first thing I used to see was a pile of cheese, cellophaned in individual portions and labelled according to their weight and that was direct proportional to the cost. Sometimes there were usual awesomely smelling (but ones I avoided as they contained animal rennet) parmagiano reggiano (the real one, not parmasian cheese or the cheap substitutes and imitators) and sometimes gems like gouda (contained rennet from vegetable sources) or hika bay cheese (containing cultures). Gouda tasted divine (as it should be). Soft and slightly salty. It got over within no time in olive, onion and cheese toast or kimchi cheese toast. But I(mostly ) finished hika bay on it own. lopping a small slice after other till nothing remained. It was smooth and creamy and so tender that I just didnt feel like using it with anything else. Then I tasted one more gem called pavino cheese. It had cow's milk and enzymes (no rennet). Ohhh now, this one for me tasted like a veggie version of parm cheese. A hard cheese, sharp tasting and smelling (in a good way) It was a little salty and when eaten on its own, I could taste salt crystals (due to brine washing). I made lot of olive onion and cheese sandwiches with this one till it was gone one day. I wonder when I get to taste these two ones again.