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| Brillat-Savarin Petite, Natural Rind |
| Brillat Savarin is a cow's milk, triple-crème brie-style cheese from France. It is buttery, rich, creamy and decadent with a thin natural skin.
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| Nancy's Hudson Valley 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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| 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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| Pecorino Foglie di Noce |
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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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| 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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| 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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