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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.
Often called the Prince of Gruyeres, Beaufort has a supple, off-white paste with a rich...
Berkswell, easily identifiable by its brown, basket-textured rind and flying-saucer shape, boasts savory, fruity flavors...