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	Shropshire Blue A blue cows milk cheese from the United Kingdom, Shropshire Blue is technically a cross between Stilton and Cheshire.

	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.

	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.

	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.

	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.

	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.

	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.

	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.

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

	Blue de Gex The official name of this cheese is Blue du Haut Jura; it is also known by the name of Blue de Septmoncel. It is produced only from the Montbéliardes or Pie rouge de l’Est cows that graze on the mountain grasses and wild flowers of the Jura. The cheese has a mild taste that hints of mushrooms, tarragon and fresh milk.

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

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

	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 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.

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

	Prima Donna

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

	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.

	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.

	Sweet Grass Dairy Green Hill Green Hill is a pasteurized, soft-ripened, cow’s milk cheese with a Camembert-style bloomy-rind. Green Hill is the shining star of the Sweet Grass Dairy line of cheeses from Georgia made by Jeremy Little and Desiree Wehner.

	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

	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 .

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