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	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.

	Trentingrana Trentingrana has a rich, full-bodied flavor with a granular texture clearly differentiating it from other soft-textured Italian cheeses.

	Serra de Estrela Made with cardoon thistle, raw sheep’s milk, and salt, Serra da Estrela is a soft, gooey delight with a big flavor.

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

	Fiscalini Bandaged Cheddar Fiscalini Bandaged Cheddar is a raw milk cheese produced using traditional methods and aged at least 16 months before release in limited quantities. This is a true farmstead cheese and sings with a luxurious balance of buttery, grassy, and savory flavors.

	Constant Bliss Constant Bliss is a raw cow cheese made on Jasper Hill Farm in Greensboro, Vermont. Made in Vermont by Andy and Mateo Kehler at Jasper Hill Farms, these small cylindrical wonders always make me smile.

	Cypress Grove Midnight Moon Midnight Moon has a rich, nutty taste, and a lovely ivory paste.

	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.

	Beaufort Lacking the instantly recognizable “holes” found in other mountain cheeses, Beaufort is richer, creamier and often considered superior in taste to Gruyere, Comté or Emmental.

	Cantalet Cantalet cheese is named after the Cantalet Mountains in Auvergne, where it is produced from unpasteurized cow’s milk.

	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.

	Mimolette Intensely fruity, Mimolette is popular as a cooking cheese and as a snack to eat with a glass of beer. When young (4 to 6 months), the cheese is firm, compact and slightly oily with a subtle fruity aroma and a mellow, nutty taste. Most of the time, however, Mimolette is eaten when aged.

	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.

	Montenebro

	Prima Donna

	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.

	Montbriac Montbriac or Rochebaron is a wonderful French blue gourmet cheese that is very different from many of the softer brie-blue combinations available.

	Fleur des Alpes Fleur des Alpes is a Reblochon-style cheese, soft and creamy, with a mild, mushroomy flavor.

	Murcia Al Vino This semi-soft, Spanish goat's milk cheese is aged in red wine for a beautiful color and flavor.

	Beecher's Flagship Reserve Cheddar Beecher’s Flagship Reserve is a true, American farmstead cheddar and sings with a luxurious balance of buttery, grassy, and savory flavors. It is made only on days when the milk composition is just right .

	L'Edel de Cleron L'Edel de Cleron is a pasteurized-milk version of the acclaimed Vacherin Mont d'Or from France and Switzerland. It has a Brie-like bloomy rind when young.

	Haystack Mountain Sunlight This excellent table cheese is a semi-hard, raw milk cheese, which has been aged for 60 days. Mildly piquant, has a sweet gamy flavor, aided by its semi-hard texture, which becomes creamy.

	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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