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| Abbaye de Bel'loc |
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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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| 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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| Comte |
| Comté is made from the raw milk of red and white Montbeliard cows in the Jura Mountains of France in Franche-Comte. The cheese is produced in small, cooperative dairies, known as "fruitières” and age for 8 months in Jura mountain.
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| Ibores |
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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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| Robiola Tre Latti |
| Robiola Tre Latti is crafted from all three major dairy animals’ milks: cow, goat and sheep.
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