Here in the USofA?<quoted text>
It is, I think local French goats cheese best, unfortunately rye bread is like hens teeth in France and they have stopped allowing fresh foods through customs so I am stuck. In the UK I have to use whatever goats cheese I can find (and the figs are not so good either) and in France perhaps a baguette or pain de campagne.
Raw cheese is all but impossible to get anymore... meh.
Processed/homogenized cheese loses much of it's flavor. But it keeps on the shelf longer... so...
.. oh well.