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| Barely Buzzed |
2011 American Cheese Society Winner.
Barely Buzzed is produced by Tim Welsh and Pat Ford at the Beehive Dairy in Utah, one of the only dairy farms in that state.
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| Cantalet |
| Cantalet is a cheddar-like cow's milk cheese from Auvergne, France. It is weighty, moist, creamy, and just subtley sharp, with a very defined sweet and milky quality.
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| Gouda, Aged Four Years |
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Gouda is simply unrivaled for that perfect balance of salty and sweet. Deep caramel in color, crunchy, flaky, and meltingly smooth on the tongue, a true cow's milk Dutch Gouda bursts with flavor.
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| Berkshire Blue |
| Berkshire Blue, a cheese made in Great Barrington, MA by Ira Gramble, has a smooth, polished flavor that begs for a cigar, a glass of port and a comfy armchair.
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| La Peral |
| La Peral is a gently blued pasteurized cow and sheep milk cheese from Asturias in northern Spain. This rare and delicious cheese has been produced for a little over a century.
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