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| Barely Buzzed |
2011 American Cheese Society Winner.
Barely Buzzed is produced by Tim Welsh and Pat Ford at the Beehive Dairy in Utah, one of the only dairy farms in that state.
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| Beaufort, Chalet d'Alpage |
| Beaufort Chalet d'Alpage is a raw cow's milk cheese made in the Haute Savoie region of France, and its wheels are among the largest wheels of cheese produced artisanally. Beaufort has a natural washed rind and is immediately recognizable by its inwardly-curving sides.
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| Cheddar, Fiscalini Bandaged |
| Fiscalini Bandaged Cheddar from Modesto, California, is a true, American farmstead cheddar and sings with a luxurious balance of buttery, grassy, and savory flavors.
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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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| Manchego, Artisanal |
| Manchego, the famous Spanish sheep's milk cheese, is made exclusively from the milk of sheep grazing upon the plains of La Mancha. It is nutty, sweet, and tangy with a firm texture.
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