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| Mycella |
| Mycella is a cow’s milk blue cheese from Denmark. This cheese has several lovely qualities: it is moist and creamy, it is not too salty, not too blue, and not bitter at all; in other words, it is beautifully balanced.
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| Ashley |
| Ashley is a camembert style of cheese from Colorado. It is lightly dusted with vegetable ash, which mellows the acidity typically noted in this family of cheeses.
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| Tobasi |
| Tobasi is a wash rind farmstead cow milk cheese from Massachusett’s Cricket Creek Farm.
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| Toma Celena |
| New York’s Cooperstown Cheese Company is a small dairy specializing in the northern Italian toma styles of cheese.
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| Colorouge |
| ColoRouge is a semi-soft wash rind cow cheese from Colorado’s MouCo cheese company. The Colorado terroir suits dairy farming very well, goat dairying in particular. ColoRouge is made with pasteurized milk then bathed to grow its full flavor and aged for just a couple weeks.
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| Hoch Ybrig |
| Hoch Ybrig is a mountain cheese made from cow's milk in Canton Schwyz, Switzerland, during the summer months. It is in the Alpage family of cheeses, developing its unique character from being washed in a white wine brine.
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