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

	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.

	Epoisses Brillat-Severin referred to Epoisses as the "King of Cheeses". Recognized by its characteristic dark orange rind the cheese has a powerful rich flavor.

	Livarot- Grand Aubrac AOC Produced in the Normandy region of France, this cow’s milk cheese’s distinctive features are its strong aromatic pungency and the bright orange strips of raffia or paper which bind it.

	Morbier Named for a little farm town in France, this semisoft cow's cheese was originally made with leftover cheese for personal consumption by artisanal cheesemakers. It is easilty recognizable by the line of ash through the middle.

	Pont L'Eveque Pont L’Eveque is one of the renowned triumvirate of glorious cheeses from the Pays D’Auge in Normandy.

	Murcia Al Vino This semi-soft, Spanish goat's milk cheese is aged in red wine for a beautiful color and flavor.

	Gres de Voges Gres de Voges is a soft little cheese with an edible orange rind comes from Alsace in France. Think of it as a milder, creamier style of Munster.

	Affidelice Affidelice (ah-FEE-duh-lees) is a washed-rind cow’s milk cheese from the Chablis region in France. It has a soft paste with a moist, orange rind and is packaged in a small, wooden box.

	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.

	Tallegio One of Italy's prized cheeses, Tallegio is so unctuous and perfect yet many cheese lovers avoid it because of its big odor.

	Haystack Mountain Sunlight This excellent table cheese is a semi-hard, raw milk cheese, which has been aged for 60 days. Mildly piquant, has a sweet gamy flavor, aided by its semi-hard texture, which becomes creamy.

	Haystack Mountain Queso de Mano Queso de Mano, our first raw milk cheese, has a robust, nutty flavor with herbal hints. It is aged for a minimum of four months.

	Munster Gerome Although the scent of this cheese may be strong enough to scare away werewolves, its rich concentrated flavors make it a favorite amongst those who love full-flavored hearty cheeses.

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