View Photos As the owner of the famed Cheese Store of Beverly Hills, Norbert Wabnig scours the globe for the finest wheels and wedges.We asked him to whey in on omelet-friendly artisanal cheeses gouda-nuff for a blue-out brunch.Bufalo GalQuadrello di Bufalo, $40 per poundWhat it is: Rich, creamy, and a little sweet, the Lombardy buffalo milk cheese with a washed rind is similar to Taleggio.Goes well with: Mushrooms and leeks.Swiss MissVacherin Fribourgeois (AOC), $40 per poundWhat it is: The granddaddy of Switzerland’s cow’s milk cheeses (dating back to the 15th century), the slightly pungent Fribourgeois (pronounced free booj wha) has a soft and smooth consistency. Goes well with: Rosette de Lyon salami and cornichons (both chopped fine).Big SirPaski Sir, $30 per poundWhat it is: A cheese produced exclusively from the milk of the autochthonous sheep on the Croatian island of Pag. Expect a subtly piquant taste and a melt-in-your-mouth texture. Goes well with: A drizzle of aged balsamic.The Truffle ShuffleSottocenare al Tartufo, $50 per poundWhat it is: Aged in an edible vegetable ash and mixed with bits of black truffle, this firm cow’s milk cheese is mild but rich with flavor. Goes well with: This cheese stands alone.Roque Around the ClockGabriel Coulet Roquefort, $40 per poundWhat it is: A French sheep’s milk Roquefort known for its creamy, salty-sweet taste. Fun fact: pre-penicillin, shepherds would smear Roquefort on their wounds to prevent gangrene. Goes well with: Tomato, bacon, and red onion.Photo: ThinkstockWant more on your plate? Here’s what you need to throw a scrumptious, stylish brunch.