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	Abbaye de Belloc Abbaye de Belloc (ah-BAY duh Bell-OCK) is a farmhouse-style sheep’s milk cheese from the Abbaye de Belloc, a Benedictine abbey that has made and matured the cheese for centuries. The rough rind is mottled with spots of brown, white and gray and the paste is smooth, semi-firm and dense.

	Brie de Nangis Brie de Nangis, made just outside of Paris, France, is a milder, buttery brie.

	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.

	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.

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