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| Fourme d'Ambert (AOP) |
| Fourme d'Ambert is a rich and creamy cow milk blue from the Auvergne region of France. It has a thin, yellowish rind mottled with sandy molds.
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| Tarentaise |
25th Annual Conference Winner,
American Cheese Society
Vermont Tarentaise has been made by John Putnam from organic cow's milk at Thistle Hill Farm in Vermont since July 2002. Based on the Alpage-style cheese Abondance, Vermont Tarentaise is fairly firm and aged for at least six months.
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| Mousseron Jurassien |
| Smaller than a wheel of Comté, the Mousseron Jurassien is a firm, raw milk tomme, that delivers the complexity of flavor of Jura mountain vegetation.
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| Blu del Moncenisio |
| Blu del Moncenisio is a full-flavored cow's milk blue cheese from the Piedmont region in Northern Italy. It has a pungent, peppery, and luscious flavor.
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| Gruyere, Rolf Beeler |
| Gruyère is one of the most famous Swiss cheeses. It is made from cow's milk and has a nutty, sweet taste with complex musty and mushroomy notes.
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| Langres (AOP) |
| Langres is a French washed-rind cow's milk cheese with a dense texture and rich, creamy flavor offering distinct notes of sour milk and a long finish.
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