You can't see it from the photo (I think they're on the underside) but there are a few blue veins on the chunk of Tomme Bluette - however, to taste, you'd hardly know it was a blue cheese at all (or, indeed, a chevre). I loved it as it was, but I'd be interested in trying it when more fully veined.
The Rocamadour was the only one of the three instantly identifiable as a goat's milk cheese, and had been perfectly aged. Its intensity made a nice contrast to the freshness of the Childwicksbury and the smoothness of the tomme.
This lot cost £7.55 - five pence over our imposed limit. But £3.50 of that was for the half portion of Childwickbury and it was so worth it. If the wedge of tomme had hit the scales at 100g, we'd have been fifteen pence under, so I think we can allow an overspend just this once.
The following notes are, as ever, courtesy of Robbyn Linden from The Cheeseboard, the corner (literally - see below) shop of my dreams.