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| Brie de Nangis |
| Brie de Nangis hails from Brie, just southwest of Paris, France, and is one of the milder, more buttery Bries. It is creamy and smooth and has a slightly chalky center that becomes runny with age.
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| Pecorino Sardo, DOP |
| Pecorino Sardo was awarded D.O.P. status in 1996. This ancient style of Sardinian pressed sheep milk cheese can be enjoyed on its own, or when it is well aged it can be used as a grating cheese.
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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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| Cabecou Feuille |
| A small disc of fresh goat cheese from the Perigord region of France, is dipped in plum brandy and sprinkled with coarse black pepper before being wrapped in two chestnut leaves to mature.
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| Ouray |
| This cow's milk cheese comes to us from the Sprout Creek Farm in Dutchess County, New York, and has a more buttery flavor.
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