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| Appenzeller |
| Appenzeller, a classic Swiss Alpage cheese from fromager Rolf Beeler, receives its unique flavors from the herbs, liquors and wines that comprise the solution in which the wheels are bathed. The wheels are washed frequently and aged for a minimum of four months, until they develop an herbaceous, nutty flavor and a smooth, milky finish.
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| Provolone Valpadana |
| Provolone Valpadana is pasta filata (stretched curd) cheese, a type that was originally produced in southern Italy, now this one is produced in the north.
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| Pecorino Tartufo San Cesario |
| Pecorino Tartufo San Cesario is a pressed sheep milk cheese produced a few kilometers southeast of Rome. The pasteurized sheep milk is coagulated using traditional rennet, formed into medium sized wheels, aged, infused with black truffle, then aged some more.
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| Matos Saint George |
| Matos Saint George is a northern California cow milk cheese following the recipe for a cheese from the Azores – São Jorge.
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| Gran Canaria |
| Gran Canaria is a mixed milk cheese from Wisconsin's Carr Valley Cheese.
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| Opus 42 |
Opus 42 is a firm cow cheese from a new cheesemaker in Maine, Lakin's Gorges Cheese.
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