- Bleu d’Auvergne •
Creamy and buttery with some salt on the finish. Not as aggressive as other blues. France
- Chaource •
Soft ripened bloomy rind this triple crème is buttery and thick. France
- Comte •
Most popular cheese in France. Nutty and slightly sweet. A must for fondue. France
- Epoisse •
This reddish brown cheese has huge flavor and is delightfully smelly. France
- Gorgonzola Dolce •
A slightly sweet version of this famous blue cheese. Italy
- Gratte Paille •
Enriched with cow’s cream that creates an oooey gooey cheese. France
- Lincolnshire Poacher •
Meaty and sharp with all the characteristics of a great English cheddar. England
- Marin Brie •
The best American brie there is-all organic. USA
- Piave •
This Piedmont cheese is similar to Parmesan but a bit creamier. Italy
- Red Hawk •
A triple crème wash rinded cheese that is robust and creamy. USA
- Roccolo •
One of our most artisan cheeses. It is earthy with hints of forest mushrooms. Shropshire Blue
- Roomano •
A four year aged Gouda that is to die foe! Holland
- Shropshire Blue •
Called the orange stilton. This is creamier than the blue version. England
- Tallegio •
Rich and beefy with a slight saltiness. Classic wash rinded cheese.
Italy
- Westcombe Cheddar •
Classic English farmstead cheddar. England
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- Idizabal •
Smoked with hard woods, this cheese had an amazing amount of complexity in the flavor. Spain
- Lamb Chopper •
A slightly soft cheese made by Mary Keehns that is a crowd pleaser.
Holland
- Ossau-Iraty •
Among the world’s oldest and most heavenly cheeses that has a nutty and olivey flavor. France
- Percorino Toscano •
Intensely peppery and sheepy flavor with a salty finish. Italy
- Roncal •
The Spaniards have been making this cheese for nearly 3,000 years. Rich and olivey flavors with just a hint of smoke. Spain
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- Brindamour •
Sheep and Goat milk with a beautiful herb coated exterior. France
- Cana de Cabra •
Resembling a French Bucheron this soft ripened goat cheese log has tangy citrus notes that balance the rich creaminess. Spain
- Crottin de Chavignol •
Classic goat cheese that is flaky and slightly sweet. France
- Garrotxa •
This aged cheese is moist yet flaky in the mouth. Spain
- Midnight Moon •
Mary Keehns aged goat cheese is complex and flavorful. Holland
- Pond Hopper •
Snow white goat cheese with a yeasty aroma and nuttiness built underneath it. USA
- Purple Haze •
Fluffy chevre sprinkled with lavender and fennel powder. USA
- Roquefort •
Soft but crumbly and moist blue with intense and spicy flavor. France
- Valdeon •
This is actually a blend of cow and goat creating a wonderfully complex blue. France
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