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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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| 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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| Gruyere, Rolf Beeler |
| Gruyère is one of the most famous Swiss cheeses. It is made from cow's milk and has a nutty, sweet taste with complex musty and mushroomy notes.
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| Uplands Pleasant Ridge |
| Uplands Pleasant Ridge is one of the most exquisite farmstead cheeses made in America. The product of Wisconsin's own Mike Gingrich, this award-winning cheese is a wonderful rival to France's noble mountain cheese, Beaufort.
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| Robiola due Latti |
| Made in the Piedmont region of Italy, this mixed milk cheese (cow and sheep milk) is a delectable treat.
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