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	Appenzeller Appenzeller (AH-pen-tsell-er) is a washed-rind, cow’s milk cheese produced in Appenzell, northeastern Switzerland. It’s washed with a brine of white wine or cider, and spiced with pepper and herbs which encourages a piquancy that distinguishes Appenzeller from other typical Swiss cheeses.

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

	Grafton One Year Cheddar Aged for one year, Grafton's premium Cheddar is made with unpasteurized Jersey cow milk for maximum flavor and richness.

	One Year Gouda Made using traditional Dutch methods, Winchester Sharp Gouda is made with raw cow's milk. Its nutty flavor won the bronze medal at the World Cheese Awards in London.

	Thomasville Tomme Straw-colored with a mellow flavor and buttery texture, Thomasville Tomme can be used in a variety of applications.

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

	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.

	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.

	Five Year Gouda This five-year aged gouda is deep caramel in color, crunchy and flaky, yet meltingly smooth on the tongue.

	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.

	BRIE DE NANGIS Brie de Nangis is smooth and has a slightly chalky center that becomes creamy with age. Packed in a nice little wooden box, it leaves France and lands in our specialty cheese shops in prime condition

	Coulommiers Like all the artisanal cheeses of the Brie family, the best Coulommiers are made from pure, high-quality cow’s milk of local herds. Encased in a thin rind of bloomy white mold, the creamy paste has the color of freshly churned butter and tastes milky with a slight nuttiness.

	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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