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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.

	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.

	Bleu d'Auvergne Bleu d'Auvergne is a moist, creamy cheese with an even spread of veins. The cheese is name-protected (Appelation d’Origine Controlée, AOC), and is produced in the "Massif Central" between Puy-de-Dôme and Cantal, an area characterized by volcanic and granitic soil rich in oligo-elements.

	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.

	Fourme D'Ambert Fourme D'Ambert is a rich and creamy blue cheese from the Auvergne region of France.

	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.

	Honey Goat Honey Goat is a soft and creamy Belgian goat cheese with a touch of sweet honey.

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