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| Majorero, Pimenton |
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Majorero Pimenton is a firm, unpasteurized goat's milk cheese made from the Majorera breed of goats on Fuerteventura, the Canary Island closest to Northern Africa.
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| Cremont |
2011 American Cheese Society Competition Winner!
Cremont is a mixed-milk cheese combining fresh cow milk, goat milk and a touch of Vermont cream.
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| Monte Enebro |
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Monte Enebro is handmade in Avila, Spain, by legendary cheesemaker Rafael Baez and his daughter Paloma. The Baezs make their complex goat's milk cheese from pasteurized milk and then inoculate the logs with the mold that is used to make Roquefort, adding to Monte Enebro's complexity and distinctive appearance.
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| Ocooch Mountain |
2011 American Cheese Society Winner!
Ocooch Mountain is a lip-smacking delicious semi-soft sheep milk cheese produced by Brenda Jensen at her Hidden Springs dairy in southwest Wisconsin. It is no wonder that this cheese has won several awards.
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| Petite Frere |
| Petit Frère is a wash rind cow milk cheese produced at Wisconsin’s Crave Brothers Farmstead dairy.
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| Brillat-Savarin Petite, Natural Rind |
| Brillat Savarin is a cow's milk, triple-crème brie-style cheese from France. It is buttery, rich, creamy and decadent with a thin natural skin.
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