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	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.

	Fontina Val D'Aosta Fontina is dense, smooth and slightly elastic. The straw-colored interior with its small round holes has a delicate nuttiness with a hint of mild honey.

	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

	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.

	Garrotxa Garrotxa is a goat's milk cheese appreciated for its milky flavor highlighted by a hint of nuttiness.

	Bijou “Bijou” is French for “jewel” and this cheese epitomizes all that is special about goats and goats’ milk, and the making and caring for a small cheese. Bijou is made in Vermont by Allison Hooper of Vermont Butter and Cheese Company.

	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.

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

	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.

	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.

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