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	Roaring 40's Roaring 40’s Blue Cheese is made entirely from the sweet, pure cow’s milk of King Island cows, making it milder than typical Blues. The texture is smooth and creamy, while the taste is slightly sweet and nutty with a beautiful finish.

	Shropshire Blue A blue cows milk cheese from the United Kingdom, Shropshire Blue is technically a cross between Stilton and Cheshire.

	Stilton Stilton is a traditional blue with creamy and mellow flavors that make it perfect in salads or sauces and delicious as a dessert cheese.

	Asiago Asiago is a hard cheese made from whole fresh cow's milk and aged skimmed milk. Taste and texture vary with age from mild and soft to smooth, compact and sharp. Asiago is the perfect cheese to accompany slices of artisanal salami, crusty bread, and a fruity red wine, such as Dolcetto d'Alba.

	Crucolo Crucolo is an Artisanal cheese produced in the Trentino region of northern Italy. Pale straw yellow in color, it has a deep rich butteriness with a surprisingly tangy finish.

	Fontina Val D'Aosta Fontina is dense, smooth and slightly elastic. The straw-colored interior with its small round holes has a delicate nuttiness with a hint of mild honey.

	Gorgonzola Piccante Gorgonzola Piccante is a formidable cow’s milk blue cheese from the region north of Milan.

	Grana Padano Grana Padano is a semi-fat hard cheese which is cooked and ripened slowly. It is produced in the valleys of the Po and Reno rivers by curdling the milk of cows who are fed on green and dried forages. Grana Padano is a cylindrical, cooked, semi-fat hard cheese which is matured slowly. It may be used as a table cheese or for grating

	Parmigiano Reggiano Parmigiano-Reggiano is a traditional, unpasteurized, hard cheese made from skimmed cow's milk.

	Trentingrana Trentingrana has a rich, full-bodied flavor with a granular texture clearly differentiating it from other soft-textured Italian cheeses.

	Vento D'Estate Vento D’Estate wheels are aged under a blanket of hay, so its waxy rind has bits of hay clinging to it.

	Bruder Basil Made from partially-skimmed cow's milk, Bruder Basil is a simple, mild, smoked Trappist-style cheese.

	Gruyere Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex with age.

	Appenzeller Appenzeller (AH-pen-tsell-er) is a washed-rind, cow’s milk cheese produced in Appenzell, northeastern Switzerland. It’s washed with a brine of white wine or cider, and spiced with pepper and herbs which encourages a piquancy that distinguishes Appenzeller from other typical Swiss cheeses.

	Valdeon Named best blue cheese in Spain's 2003 national competition, Valdeón is a rich, creamy, intensely flavored blue cheese that is saltier than Stilton yet milder than Cabrales.

	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.

	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.

	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.

	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.

	Banon de Chalais A traditional, creamy, natural-rind cheese made from cow's milk, this cheese takes its name from the market-town of Banon in Northern Provence. Wrapped in chestnut leaves and dipped in brandy the leaves turn brown at its peak ripeness.

	Beaufort Lacking the instantly recognizable “holes” found in other mountain cheeses, Beaufort is richer, creamier and often considered superior in taste to Gruyere, Comté or Emmental.

	Bleu d'Auvergne Bleu d'Auvergne is a moist, creamy cheese with an even spread of veins. The cheese is name-protected (Appelation d’Origine Controlée, AOC), and is produced in the "Massif Central" between Puy-de-Dôme and Cantal, an area characterized by volcanic and granitic soil rich in oligo-elements.

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