 |
| Raclette |
|
Raclette is a mountain style of a cheese that has a nutty flavor and a silky, smooth texture. Younger and a bit softer than most other Alpine type cheeses, Raclette is delicious melted over potatos, vegetables or bread.
|
|
 |
| Pecorino Foglie di Noce |
|
Pecornio Foglie di Noce is a pressed sheep's milk cheese from Tuscany that is wrapped in walnut leaves and rubbed daily with olive oil, which imparts a savory nuttiness and hint of black walnut.
|
|
 |
| Ossau Iraty |
| Ossau Iraty Pardou Arriou is a classic sheep's milk cheese made in the French Pyrénées. Its paste is a luscious ivory, its fragrance is reminiscent of toasted hazelnuts.
|
|
 |
| Taleggio |
| Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic, yet mild in flavor, and features tangy, meaty notes with a fruity finish.
|
|
 |
| 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.
|
|
 |
| Abbaye de Bel'loc |
|
Abbaye de Bel'loc is a French Pyrenees sheep's milk cheese from the Benedictine Monks at the abbey of Notre-Dame de Belloc. It has a fine, dense texture and rich, caramelized flavor.
|
|
