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Made in the small town of Moulis in the province of Comte de Foix just north of the Spanish border, Le Moulis has an abundance of holes in its moist paste that becomes soft and luscious in your mouth with an abundance of flavor. Its rind has been washed in brine every other day for two weeks then brushed and turned for one to two months. This exquisite cow's milk cheese pairs exceptionally well with a full-bodied Bordeaux. Each wheel is 1.1lbs.
Ballston Blue, another gem from Upstate New York, is a mellow cow milk blue cheese,...
Often called the Prince of Gruyeres, Beaufort has a supple, off-white paste with a rich...