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| Appenzeller |
| Appenzeller, a classic Swiss Alpage cheese from fromager Rolf Beeler, receives its unique flavors from the herbs, liquors and wines that comprise the solution in which the wheels are bathed. The wheels are washed frequently and aged for a minimum of four months, until they develop an herbaceous, nutty flavor and a smooth, milky finish.
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| Brescianella Stagionata |
| Brescianella Stagionata is an exceptional washed-rind, soft-ripened, cow milk cheese from Lombardy with wonderful, rich flavors and a lingering, grassy aftertaste.
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| Hittisau |
Hittisau is the namesake cheese from producer Sennerai Hittisau in the beautiful Bregenz Forest of Austria just over the border from Bavaria.
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| Idiazabal |
| Idiazabal hails from the Basque country in Spain. During production, the wheels are lightly smoked, imparting a slight smokey quality that adds wonderfully to the rich, nutty flavor of this sheep's milk cheese.
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| Pecorino Toscano Stagionato |
| Pecorino Toscano Stagionato is a centuries-old D.O.C. (or name-controlled) table cheese from Tuscany. It is sturdy and nutty with a hint of salt on the palate.
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| Roncal |
| Roncal comes from the rich sheep's milk of the legendary Lacha and Aragonesa breeds of oveja sheep. Depending on the season, these herds graze in the high Pyrénées or the Bardena area of Navarra, the province that was the setting for Ernest Hemingway's "The Sun Also Rises."
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