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| Pont l'Evêque |
| Pont l'Evêque is a washed-rind cow's milk cheese made in Normandy.
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| Gorgonzola Piccante |
| Gorgonzola Piccante, a formidable cow's milk blue cheese from the region north of Milan, is Italy's answer to Roquefort.
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| Mahon |
| Mahon is one of a few cow's milk cheeses from Spain and boasts a certain sharpness. Its lemony, salty flavors evince the rural Mediterranean seascape.
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| Comte |
| Comté is made from the raw milk of red and white Montbeliard cows in the Jura Mountains of France in Franche-Comte. The cheese is produced in small, cooperative dairies, known as "fruitières” and age for 8 months in Jura mountain.
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| Epoisses |
| Epoisses, from Burgundy, is a perennial favorite of fans of strong-smelling cheese. It has a washed rind, pungent flavor, and spoonable, silky paste.
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