 |
| Raclette, French |
| Raclette is a mountain style of a cheese that has a nutty flavor and a silky, smooth texture. Younger and a bit softer than most other Alpine type cheeses, Raclette is delicious melted over potatos, vegetables or bread.
|
|
 |
| Ossau Iraty |
| Ossau Iraty Pardou Arriou is a classic sheep's milk cheese made in the French Pyrénées. Its paste is a luscious ivory, its fragrance is reminiscent of toasted hazelnuts.
|
|
 |
| Taleggio |
| Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic, yet mild in flavor, and features tangy, meaty notes with a fruity finish.
|
|
 |
| Epoisses |
| Epoisses, from Burgundy, is a perennial favorite of fans of strong-smelling cheese. It has a washed rind, pungent flavor, and spoonable, silky paste.
|
|
 |
| 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.
|
|
 |
| Morbier |
| Morbier is an aromatic and surprisingly mild French cow's milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. It has a mild flavor and wonderful, nutty aftertaste.
|
|
