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	Bayley Hazen Blue Bayley Hazen Blue is a natural rind, blue cheese from the raw milk of Ayershire cows at pastoral Jasper Hill Dairy. Based on the recipe for Stilton, Bayley Hazen Blue is made with whole raw morning milk every other day—the morning milk is lower in fat. It has a woody natural rind reminiscent of tree bark, and a firm, dry paste with an aggressive blue flavor.

	Bijou “Bijou” is French for “jewel” and this cheese epitomizes all that is special about goats and goats’ milk, and the making and caring for a small cheese. Bijou is made in Vermont by Allison Hooper of Vermont Butter and Cheese Company.

	Fiscalini Bandaged Cheddar Fiscalini Bandaged Cheddar is a raw milk cheese produced using traditional methods and aged at least 16 months before release in limited quantities. This is a true farmstead cheese and sings with a luxurious balance of buttery, grassy, and savory flavors.

	Grafton One Year Cheddar Aged for one year, Grafton's premium Cheddar is made with unpasteurized Jersey cow milk for maximum flavor and richness.

	Constant Bliss Constant Bliss is a raw cow cheese made on Jasper Hill Farm in Greensboro, Vermont. Made in Vermont by Andy and Mateo Kehler at Jasper Hill Farms, these small cylindrical wonders always make me smile.

	Coupole An American original, Coupole is named for its shape, which looks like a snow covered dome. Coupole combines the French cheese technology of the Bijou and Bonne Bouche, yet in the landscape of cheese varieties, it stands out as a distinct goat cheese

	One Year Gouda Made using traditional Dutch methods, Winchester Sharp Gouda is made with raw cow's milk. Its nutty flavor won the bronze medal at the World Cheese Awards in London.

	Lamb Chopper Born to be wild, this raw sheep’s milk cheese is buttery in color and flavor with a long, complex finish.

	Cypress Grove Midnight Moon Midnight Moon has a rich, nutty taste, and a lovely ivory paste.

	Rogue Smokey Blue Rogue Creamery Oregon Blue was the first blue cheese to made on the West Coast, so the hip and forward thinking cheesemakers at Rogue Creamery thought it only fitting that their blue be the first to be smoked. Rogue Smokey Blue is cold-smoked for 16 hours over Northwest-grown hazelnut shells.

	Thomasville Tomme Straw-colored with a mellow flavor and buttery texture, Thomasville Tomme can be used in a variety of applications.

	Fra' Mani Salametto Small, coarse ground, garlic scented salame. Rich in color, full flavored. Ideal for snacks andj handy accompaniment for picnics and outdoor excursions. Easily sliced witha good knife. Each salame is about 12 inches long and 3/4 to 1 pound each. Slice 1/8 inch thick pieces on a bias.

	Cypress Grove Humboldt Fog Made by Cypress Grove Farms in northern California, Humboldt Fog is a mold-ripened goat cheese with a layer of vegetable ash in the center.

	Gran Queso Three-time American Cheese Society winner and 2-time World Cheese Gold medalist, Gran Queso is a semi-firm, cow's milk cheese with a sharp nutty bite and lingering sweet finish.

	Cypress Grove Truffle Tremor Cypress Grove Truffle Tremor is a soft, bloomy-rind goat's milk cheese, studded with beautiful black truffles.

	Cypress Grove Purple Haze Purple Haze is a small disk of fresh goat's milk cheese, infused with lavender and fennel pollen.

	Sweet Grass Dairy Green Hill Green Hill is a pasteurized, soft-ripened, cow’s milk cheese with a Camembert-style bloomy-rind. Green Hill is the shining star of the Sweet Grass Dairy line of cheeses from Georgia made by Jeremy Little and Desiree Wehner.

	Green Fields Green Fields is a semi-soft cheese made from whole raw cow’s milk made in Cleveland, Wisconsin by Saxon Homestead Creamery, a fifth generation dairy farm

	Beecher's Flagship Reserve Cheddar Beecher’s Flagship Reserve is a true, American farmstead cheddar and sings with a luxurious balance of buttery, grassy, and savory flavors. It is made only on days when the milk composition is just right .

	Bonne Bouche Bonne Bouche is the “flagship” of the signature line of artisanal goat cheese made by Allison Hooper, cheesemaker at Vermont Butter and Cheese Company. This hand ladled, ash-ripened cheese, “Bonne Bouche”, literally means “good mouthful”.

	Kunik Kunik is a unique and voluptuous triple cream cheese only made in Thurman, New York in the Warrensburg area at our small family farm. It is a white mold-ripened wheel made from goat's milk and jersey cow cream. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses.

	Columbus Artisan Finocchiona A specialty of Tuscany, Finocchiona is gigante in every sense - flavor, bouquet and, yes, size.

	Rogue River Blue Rogue River has flavors of the terroir including hints of sweet woodsy pine, wild ripened berries, hazelnuts, morels and pears.

	Talbot Reserve Talbot Reserve is in a different category of cheddars. Made with fresh raw milk from grass-fed Jersey and Holstein cows, it is shaped into a square block and aged for over 12 months.

	Monocacy Ash Monocacy Ash is a soft-ripened half-pound cylindrical shaped artisanal soft-ripened cheese, produced in small batches by Diane Kirsch (the last name is German for "Cherry")

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