While Exploring the Lower Connecticut River, we picked up a Hooligan and his three inebriated brothers to join us for a soiree on the beach.

No, it wasn't that kind of party! Hooligan is a washed-rind raw Jersey cow's milk cheese from the (many, many) award-winning Cato Corner Farm in Colchester, CT.  The other three cheeses are Hooligans that are washed with something other than brine.  All are "stinky cheeses" aged 2 months.

Here's what we got, and what we thought:

• Hooligan: Cato Corner's signature "stinky" cheese. Hooligan is bathed twice a week in brine.  This was Richmond's favorite.
• Drunken Hooligan: Hooligan washed with grape must and young red wine from Colchester's Priam Vineyard.  This Hooligan must have been a younger brother, not quite as soft and runny as his kin. Lorna and Melissa liked this one best.
• Drunk Monk: Hooligan rubbed in brown ale from Willimantic Brewing Company. This monk was pretty elderly, but the flavors were fabulous and still harmonious. Annette and John liked this one best.
• Despearado: Hooligan washed with fermented pear mash and Pear William eau de vie from Westford Hill Distillery.  This was nobody's favorite.

What to drink with such a crew? One washed in wine, another in beer, and third in brandy? Why, gin, of course! We also explored five different gins with tonic. Those results on another page, soon. 

All four cheeses were bought the previous day at Fromage Fine Foods and Coffees in Old Saybrook, CT. I know of no other cheese shop that could provide this family of Hooligans!