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	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.

	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.

	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.

	Garrotxa Garrotxa is a goat's milk cheese appreciated for its milky flavor highlighted by a hint of nuttiness.

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

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

	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.

	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.

	Cantalet Cantalet cheese is named after the Cantalet Mountains in Auvergne, where it is produced from unpasteurized cow’s milk.

	Morbier Named for a little farm town in France, this semisoft cow's cheese was originally made with leftover cheese for personal consumption by artisanal cheesemakers.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.

	Tomme de Savoie Tomme de Savoie features a semihard consistency that melts in your mouth when ripe and has a mild, delightfully nutty flavor.

	Montenebro

	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.

	Goat Gouda Goat Gouda is a mild, sweet, and slightly nutty goat's milk cheese from Holland.

	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.

	Manchego

	Kerrygold Irish Cheddar Kerrygold Irish cheddar boasts a delightfully distinctive character which is ideally suited to cheeseboards and parties.

	Dubliner Cheddar Dubliner is produced by Kerrygold, an Irish cheesemaker. It is an aged cheddar with a sharp, buttery flavor and a crumbly, crunchy texture.

	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

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