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Robiola La Tur – A small, mild, round robiola from the Langhe region in Northern Italy; this cheese is made of cow, sheep, and goat milk. It has a fresh, milky, slightly sour taste. The firm but fluffy center gives way to a soft and creamy texture just below the thin rind. A beautiful delicate little cheese that goes well with an almond and wildflower scented Arneis from the Piedmont, Italy. Each cheese is about 8 ounces.
Pronounced bree-YAH sah-vah-RAHN Brillat Savarin, Petite is a cow's milk, triple-crème brie-style cheese from France....
Hudson Valley Camembert is an award-winning blend of sheep's milk, cow's milk, and cow's cream....