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| 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.
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| Abbaye de Belloc |
| 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.
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| Camembert, Hudson Valley |
2011 American Cheese Society Winner!
Old Chatham's Hudson Valley Camembert is a creamy, soft-ripened square made from the milk of Old Chatham's herd of East Fresian sheep. It is meltingly smooth and buttery with the texture of a triple-crème.
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| Ibores |
| Ibores is a zesty, warm-flavored goat's milk cheese from the rugged province of Extremadura in Spain. It is firm, with a pleasant, lingering tangy finish.
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| Nancy's Camembert |
American Cheese Society Winner.
Nancy's Hudson Valley Camembert is a creamy, soft-ripened cheese made from the milk of the Old Chatham Shepherding Company's herd of 100 East Fresian sheep, combined with a neighboring farm's hormone-free cow's milk.
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| SeaHive |
2011 American Cheese Society Winner!
SeaHive is hand rubbed with wildflower honey and local Redmond RealSalt. The honey is harvested from a local farm where the bee’s visit wildflowers and fruit orchards.
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