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	Pecorino Vechio Pecorino Vechio, aka Pecorino Grand Old Man, is aged for over 15 months. This outstanding pecorino develops a full, rich, nutty and fruity flavor.

	Pecorino Toscano Pecorino Toscano is produced in the Tuscany region and makes an excellent table or grating cheese.

	Serra de Estrela Made with cardoon thistle, raw sheep’s milk, and salt, Serra da Estrela is a soft, gooey delight with a big flavor.

	Idiazabal Idiazabal hails from the Basque country, where it is lightly smoked over beechwood, hawthorn, or cherry.

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

	Abbaye de Belloc Abbaye de Belloc (ah-BAY duh Bell-OCK) is a farmhouse-style sheep’s milk cheese from the Abbaye de Belloc, a Benedictine abbey that has made and matured the cheese for centuries. The rough rind is mottled with spots of brown, white and gray and the paste is smooth, semi-firm and dense.

	Roquefort Roquefort, the quintessential blue cheese, has been made for centuries exclusively in the Aveyron district of south central France. This piquant, richly-flavored, creamy, crumbly, sheep’s milk blue melts in your mouth.

	Etorki Etorki is a semi-soft cheese made in the Basque region of France. Similar to Petit Basque, Etorki is also made of pure sheep’s milk, and has a mild, creamy flavor.

	Manchego

	Moliterno

	Brebirousse d'Argental A sheep’s milk cheese from the Lyon region of France, the Brebirousse is a lovely soft and creamy aromatic cheese. It spreads wonderfully on a sliced baguette and pairs with both a crisp dry white and a sweet ice wine.

	Queso La Serena One of Spain’s wonderful “torta-style” cheeses hailing from the province of Badajoz, in Extremadura (“the land of Extremes”), in western Spain and was awarded DOP status in 1992.

	L'Ulivo Sheep Milk L’Ulivo sheep’s milk cheese is the result of an 18th century cheese-making process that originated in the caves of Villa Corte. In the silent, half-lit cellar, a slow fermentation process gives way to a cheese characterized by a pleasant, mild taste and the distinct fragrance of olive trees.

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