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

	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.

	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.

	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.

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

	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.

	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.

	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.

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

	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.

	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.

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

	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.

	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 .

	Affidelice Affidelice (ah-FEE-duh-lees) is a washed-rind cow’s milk cheese from the Chablis region in France. It has a soft paste with a moist, orange rind and is packaged in a small, wooden box.

	Kunik Kunik is a unique and voluptuous triple cream cheese only made in Thurman, New York in the Warrensburg area at our small family farm. It is a white mold-ripened wheel made from goat's milk and jersey cow cream. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses.

	Fougerus The creation of Fougerus came about more by chance than design. Robert Rouzaire (who also invented Pierre Robert and Jean Grogne), was trying to perfect a new cheese, and, frustrated with a persistent flaw on the white, flossy rind, placed a dried fern on top to hide the blemish. The word for fern or bracken in French is "fougere."

	Mothais-sur-Feuille Mothais-sur-Feuille is named for the town of Mothe-Saint-Heray, located in the Poitou-Charantes region of western France--an area well known for its goat's milk cheeses.

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