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	Cravanzina Hailing from the Alta Langa, an agricultural region famous for Barolo, Barbaresco and Asti wines, Cravanzina is a round, soft-ripened cheese that is artisinally hand-made from a careful blend of local cow and sheep's milk.

	La Tur Made from mixed milk -- cow, sheep and goat -- La Tur has a fluffy, mousse-like texture when ripe.

	Robiola Rocchetta A blend of cow's, sheep's, and goat's milk, Rocchetta has a creamy texture and smooth mouth feel created by affinage of only eight to ten days.

	Campo de Montalban Aged three months, Campo de Montalban is a blend of cow, sheep and goat's milk. It is rich and buttery and finishes with a perfect balance in your mouth.

	Iberico One of the most popular cheeses in Spain, this hard, oily cheese is mild, yet tasty and aromatic. The blend of milks allows it to have the grassier, herbier flavors of the goat and sheep’s milk toned down by the smoothness of cow’s milk.

	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.

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