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| 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.
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| 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.
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| 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.
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| 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.
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| Robiola Bosina |
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Robiola Bosina, from the Langhe region of northern Italy, is a perfect, creamy blend of cow's and sheep's milk with mild, sweet, and milky flavors.
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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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