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	Grana Padano Grana Padano is a semi-fat hard cheese which is cooked and ripened slowly. It is produced in the valleys of the Po and Reno rivers by curdling the milk of cows who are fed on green and dried forages. Grana Padano is a cylindrical, cooked, semi-fat hard cheese which is matured slowly. It may be used as a table cheese or for grating

	Parmigiano Reggiano Parmigiano-Reggiano is a traditional, unpasteurized, hard cheese made from skimmed cow's milk.

	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.

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

	Fiscalini Bandaged Cheddar Fiscalini Bandaged Cheddar is a raw milk cheese produced using traditional methods and aged at least 16 months before release in limited quantities. This is a true farmstead cheese and sings with a luxurious balance of buttery, grassy, and savory flavors.

	Grafton One Year Cheddar Aged for one year, Grafton's premium Cheddar is made with unpasteurized Jersey cow milk for maximum flavor and richness.

	One Year Gouda Made using traditional Dutch methods, Winchester Sharp Gouda is made with raw cow's milk. Its nutty flavor won the bronze medal at the World Cheese Awards in London.

	Cypress Grove Midnight Moon Midnight Moon has a rich, nutty taste, and a lovely ivory paste.

	Comte Marcel Petit Comté is a traditional, hard cheese with similar characteristics to Swiss Gruyère.

	Le Chevrot Also known as French Crottin, this goat's milk cheese is made in the heart of France in the verdant Loire Valley.

	Mimolette Intensely fruity, Mimolette is popular as a cooking cheese and as a snack to eat with a glass of beer. When young (4 to 6 months), the cheese is firm, compact and slightly oily with a subtle fruity aroma and a mellow, nutty taste. Most of the time, however, Mimolette is eaten when aged.

	Prima Donna

	Five Year Gouda This five-year aged gouda is deep caramel in color, crunchy and flaky, yet meltingly smooth on the tongue.

	Moliterno

	Beecher's Flagship Reserve Cheddar Beecher’s Flagship Reserve is a true, American farmstead cheddar and sings with a luxurious balance of buttery, grassy, and savory flavors. It is made only on days when the milk composition is just right .

	Cheese Template

	Talbot Reserve Talbot Reserve is in a different category of cheddars. Made with fresh raw milk from grass-fed Jersey and Holstein cows, it is shaped into a square block and aged for over 12 months.

	Balarina 2 Yr Goat Gouda Balarina 2 Yr Goat Gouda

	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.

	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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