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	Brunet Brunet is one of the many fresh Piedmontese cheeses that are so delicate they must be transported in cupcake holders. This cheese has a supple coating of mold with a dense, almost flaky paste and a runny, creamy texture towards the rind.

	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.

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

	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.

	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.

	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.

	Coupole An American original, Coupole is named for its shape, which looks like a snow covered dome. Coupole combines the French cheese technology of the Bijou and Bonne Bouche, yet in the landscape of cheese varieties, it stands out as a distinct goat cheese

	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.

	Brie de Nangis Brie de Nangis, made just outside of Paris, France, is a milder, buttery brie.

	Camembert A very famous French cheese, Camembert dates back to the 18th century. Camembert is crumbly and soft, becoming creamier over time.

	Caprifeuille An absolutely wonderful goat’s milk cheese, Caprifeuille is young and mild. Caprifeuille has a chalky texture when young, and a crumbly texture when aged.

	Chaource Made with cow's milk, this traditional, Brie-style, soft cheese can be eaten both matured and young. When eaten young, it's interior is grainy and coarse rather than smooth. However, when aged, Chaource becomes very creamy, almost liquid.

	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.

	Fromage De Meaux More than twenty-five litres of milk are required to produce just one wheel of Fromage de Meaux, a brie-style cheese from Seine-et-Marne, France.

	Fromage D'Affinois Similar in appearance to Brie, this French cheese has a bloomy rind and a creamy paste. However, it boasts an even creamier texture and a more buttery flavor, and lacks the earthy, mushroomy taste of Brie.

	Valencay Pyramid An interesting addition to any cheeseboard, the Valençay Goat Pyramid is easily recognized by its distinctive shape and its coating of salted charcoal ash.

	Pierre Robert Hailing from Ile de France, this bloomy cow’s milk triple-creme is pure buttery decadence—a result of extra cream added at the end of the production process.

	Chabichou de Poitou Chabichou du Poitou takes its name from the local dialect word for 'goat' derived from the Arabic 'chebli'. The size of a wine tumbler, it has crinkly skin and a nice, dense, and chalky paste that melts in the mouth. It is firm and complex with a lingering, tangy finish.

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

	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.

	Cypress Grove Humboldt Fog Made by Cypress Grove Farms in northern California, Humboldt Fog is a mold-ripened goat cheese with a layer of vegetable ash in the center.

	Montbriac Montbriac or Rochebaron is a wonderful French blue gourmet cheese that is very different from many of the softer brie-blue combinations available.

	Cypress Grove Truffle Tremor Cypress Grove Truffle Tremor is a soft, bloomy-rind goat's milk cheese, studded with beautiful black truffles.

	Fleur des Alpes Fleur des Alpes is a Reblochon-style cheese, soft and creamy, with a mild, mushroomy flavor.

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