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	Valdeon Named best blue cheese in Spain's 2003 national competition, Valdeón is a rich, creamy, intensely flavored blue cheese that is saltier than Stilton yet milder than Cabrales.

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

	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.

	Livarot- Grand Aubrac AOC Produced in the Normandy region of France, this cow’s milk cheese’s distinctive features are its strong aromatic pungency and the bright orange strips of raffia or paper which bind it.

	Pont L'Eveque Pont L’Eveque is one of the renowned triumvirate of glorious cheeses from the Pays D’Auge in Normandy.

	Saint-Nectaire Saint-Nectaire is a pressed, uncooked cheese made from Salers cow's milk in a circular in shape. The finished cheese has a grey/brown rind, with white, yellow or red patches that surround a semi-hard pâte creamy in appearance.

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

	Etorki Etorki is a semi-soft cheese made in the Basque region of France. Similar to Petit Basque, Etorki is also made of pure sheep’s milk, and has a mild, creamy flavor.

	Cypress Grove Humboldt Fog Made by Cypress Grove Farms in northern California, Humboldt Fog is a mold-ripened goat cheese with a layer of vegetable ash in the center.

	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.

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