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	Idiazabal Idiazabal hails from the Basque country, where it is lightly smoked over beechwood, hawthorn, or cherry.

	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.

	Iberico One of the most popular cheeses in Spain, this hard, oily cheese is mild, yet tasty and aromatic. The blend of milks allows it to have the grassier, herbier flavors of the goat and sheep’s milk toned down by the smoothness of cow’s milk.

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