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 | Price: $75.99
Origin: France/Isere of the Southern Rhone
Hailing from the Dauphine, between Provence and the southern Rhone, this splendid little soft-bodied cows milk cheese runs a gamut of flavors as it ages. When young it is mild with a yeasty flavor and slightly tart finish. If properly aged until it is runny and soupy the flavor is much more pronounced and pungent.
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 | Price: $54.65
Origin: Switzerland/Bern, Bellalay
Tete de Moine is an old monastery-style mountain cheese whose name translates to monks head. Traditionally it is sliced horizontally with a girolle to create ruffled, very thin rosettes. Once the top part of the rind is taken off, it resembles the bald top of a monks head. The firm, dense texture, though not dry, makes it perfect for paper-thin slices. The flavor can range from very fruity and rich to pungent and very sharp.
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 | Price: $110.00
Origin: France/
As a version of Pouligny-St.-Pierre, this tall pyramid of fresh goat cheese holds up to its predecessor admirably. When young it is yeasty, tangy with a fudgy, soft paste. For the full effect, we recommend ripening these little treasures until they develop a rind. Once this rind is established the alchemy will ensue. At its best, the cheese will have a silky, smooth layer under the rind with the smooth, dense paste making up the interior. The flavor expands into earthier goat cheese aromas, with a slightly pungent tang on the finish. This cheese comes in a case of 6 8 oz portions. Pictured here is a very young Pointe de Bique, before it has developed a many-colored coat of mold that will form the delicious rind of its later stages.
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 | Price: $9.25
Origin: Italy/Lombardy
The name of this cheese apparently derives from mascarpa, a by-product extracted from the whey left over from making Stracchino. A more colorful entomology of the names origin is the Spanish expression mas que bueno more than good. This fresh, 75 butter-fat traditional dairy product has been coagulated with lemon juice and allowed to drain resulting in a smooth, ultra-creamy texture and mild buttery flavor.
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 | Price: $110.49
Origin: Belgium/
This Trappist cheese comes to us from the Abbey of Chimay. It is washed with the well-known beer from Chimay giving it a characteristic aroma - the attributes of a pungent washed rind cheese filled out by the yeast and hops of a great beer. Despite being a washed rind cheese, it is gentle in flavor with a supple smooth texture.
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 | Price: $512.46
Origin: Italy/
Asiago Pressato is a fresh cheese, semi-soft in texture and very mild in flavor. Works well for a mild table or melting cheese or for use in sandwiches.
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 | Price: $149.45
Origin: Italy/Veneto
Asiago pressato is a fresh cheese, semi-soft in texture and very mild in flavor. Works well for a mild table or melting cheese or for use in sandwiches.
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 | Price: $42.25
Origin: France/Guilloteau
The creamy texture and the power of Penicillium Roqueforti are of great balance in this soft ripened wheel. This is a great table Bleu cheese that has a sweet finish.
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 | Price: $16.24
Origin: Holland/Various
Aging for four years could result in some pretty powerful cheese, but this Gouda gracefully ages to a mellow, very complex cheese that will add certain wisdom to the cheeseboard. It is a true Boerenkaas Gouda meaning a farmers cheese, that is also farmhouse thus made on a single farm. Boerenkaas are always made with whole, raw milk from cows that have been grazing on pasture. It is an excellent substitute for grating cheeses and will caramelize nicely under the broiler. The texture is similar to Parmigiano-Reggiano, very firm and flaky with the same clusters of protein crystals that burst with flavors on the palate. The color is deep amber and burnt orange, and the flavor is sweet and salty with a butterscotch finish.
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 | Price: $91.91
Origin: United States/Okanogan, Washington
Made in 2 to 3 pound wheels, this Guernsey cows milk cheese is wrapped in sturdy chestnut leaves. The texture is semi-soft with rich, buttery yellow color from the fat content of the cows milk. The flavor is rich and complex and may range from a pleasant medium strong flavor to quite intense. A wonderful showcase for Sallys natural talents, this little cow cheese is sure to please many palates. Every batch is strictly graded for flavor and texture to ensure the highest standards of quality.
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 | Price: $6.85
Origin: Denmark/All Over Denmark
Creamy Havarti is is a cows milk cheese that has cream added for an extra smooth texture. This cheese is semi-soft and laced with pin-sized holes. It has a mild, sweet, and creamy taste and is perfect on bread or as a melting cheese.
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 | Price: $7.89
Origin: England/Gloucestershire
Double Gloucester is crafted using a mixture of morning and evening milk, hence the name, Double Gloucester. It is a traditional, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Double Gloucester is made from whole milk, colored with annatto to give it a warm orange color. The crumbly consistency is reminiscent of a good farmhouse Cheddar.
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 | Price: $9.78
Origin: Germany/All over Germany
Landhaus Butterkse is a traditional, naturally German-style cheese that is made with original cultures and follows traditional German production methods. It has a buttery taste and a creamy texture that melts in your mouth. Produced by Landhaus, Germany, this young, semi-soft cows milk cheese is a great addition to any cheeseboard, and it has a mild flavor which makes it a perfect table cheese for the pickiest of eaters.
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 | Price: $7.16
Origin: Holland/
The spherical shape and bright red wax coating make Edam one of the most recognized imported cheeses. Made from skimmed cows milk, Edam is smooth and supple with a slight aftertaste.
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 | Price: $20.85
Origin: France/The Auvergne
Gaperon is a mild cheese enhanced by garlic and cracked black pepper. Originally the cheese incorporated buttermilk in the recipe. In the Auvergne dialect the word gap or gape translates to buttermilk. After butter production the remaining buttermilk would be used in the cheese making. Though it no longer contains buttermilk, the flavor is still mildly tangy and made even more heavenly by the garlic and pepper.
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 | Price: $8.18
Origin: France/Franche-Comte, Jura, Doubs, Saone et Loire,and lAin
With a meadow-sweet aroma of nuts and hay typical of Savoie milk, this raw-milk Morbier by Livradois is most famous for incorporating both the morning and the evening milk of the cow, separated by a decorative layer of ash. Wedges of this large, round, firm cheese, full flavored and sophisticated yet liked by many, are beautiful on cheese platters.
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 | Price: $43.20
Origin: United States/
The Ricotta from Bellwether is made from the whey of their other Jersey milk products. Ricotta in Italian means recooked whch is precisley what is done to the whey to create this cheese. Once the whey is reheated the proteins, called casein, that become cheese, fuse together to form the fluffy, white stuff we call Ricotta Theres a finite amount of whey though, which is why this may sometimes be difficult to get your hands on.
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 | Price: $35.25
Origin: United States/
The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 some sources state 1916. Monterey Jacks consistency depends on its maturity; most softer varieties common in American supermarkets is aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a buttery, mild taste and melts easily.
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 | Price: $5.50
Origin: United States/
This snack time favorite is a fresh cows milk Mozzarella, made by the Burnett cheese company. It has a rubbery texture and is made famous by the small stringy pieces that can be pulled off. It has a sweetly mild flavor with almost no odor or aftertaste.
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 | Price: $6.45
Origin: United States/
Named after the Dutch town of Gouda, just outside Rotterdam. It accounts for more than 60 of the cheese produced in Holland and it has a very long history. Gouda is a traditional, creamery, hard cheese. It is round with very smooth, yellow, waxed rind. The flavor is sweet and fruity. As time passes, the taste intensifies and becomes more complex. Mature Gouda 18 months plus is coated in black wax which provides a stark contrast to the deep yellow interior. Gouda is considered to be one of the worlds great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine. Gouda is now made globally in a style similar to the creation of Edam.
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 | Price: $6.63
Origin: United States/
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 | Price: $333.10
Origin: Switzerland/North-eastern Swiss canton
This specialty from the tiny, Appenzel area is guaranteed to be matured for at least 6 months and is treated with an extra spicy herbal brine. Appenzeller is a full fat semi-hard cheese, selected and matured to high standard. The wheels are supplied at the height of their maturity just like a great cru in the wine industry. Made from unpasturized cows milk this semi-hard cheese has a firm texture and a full spicy flavor.
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 | Price: $11.25
Origin: United States/
Dry Jack is Monterey Jack cheese made from skim or part-skim milk that has been aged for an additional 7 to 10 months. It has a sharper flavor than young Jack. Dry Jack cheese was produced accidentally in 1915 when a San Francisco wholesaler found himself overstocked with Monterey Jack. He salted it in hopes of preserving it, and later found that the cheese had become fruity, rich, and hard, much like fine Italian cheeses.
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 | Price: $12.76
Origin: England/Wensleydale England
A special treat exclusively from Wensleydale Creameries, its Wallace & Gromits Wensleydale Enjoy our cheeky friends favorite nibble. Real traditional Wensleydale Cheese is a natural food, free from additives and made from fresh milk drawn from cows grazing on the sweet limestone pastures of Wensleydale, an environmentally sensitive area where the use of chemicals is restricted. The cheese is firm, but not dry or hard. It has a mild, yet full, creamy flavor, unique to authentic Wensleydale. And this very special Wensleydale arrives wrapped in a red wax rind with Wallace and Gromit on the label.
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 | Price: $10.43
Origin: Italy/Lombardy
One Gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese made from the tired or stracca cows returning to the valleys from mountain pastures that didnt get used up quickly enough. After developing mold on and throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. pA more likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese and stored in caves where they would naturally go blue over time. The method still used today starts with producing curd from an evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now pierced to accelerate the veining referred to as parsley or erborinato of the Penicillium glaucom bacteria. pGorgonzola Bebiverde is a dolce-style cheese, with a wet, fragile rind. It is round and creamy with a relatively mild, sweet flavor.
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 | Price: $8.46
Origin: France/
This French cows milk cheese was invented in the 1950s, named for the first US launched satellite, Exploror. Though delicate, its wonderful aroma and creamy taste will stand out, even served with other cheeses or appetizers. A superb triple cream cheese similar to Brie, with a soft rind and spreadable texture, yet this wonderful cheese is even creamier Perfect for parties and events, excellent for displayed appetizers, served with fruit, or crusty bread and crackers.
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 | Price: $13.16
Origin: England/Wales
Harlech, which takes its name from the famous Welsh Warriors of the Middle Ages, is a blend of Welsh Cheddar with chopped horseradish and parsley. Harlech has a unique character with a smooth texture that successfully blends the intense flavour of horseradish and the fresh parsley taste. Available in 200g parchment wrap portion
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 | Price: $47.99
Origin: Denmark/Esrom Monastery
Danish Esrom Ess-rum, also known as Danish Port Salut, is full flavored, semi-soft, with a big aroma. A Trappist style cheese, it is made from partially skimmed cows milk, and under the foil wrap which it is commonly packaged in, the rind is orange from the occasional rubbing with brine. This cheese has a tiny whole structure and a yellow pate.
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 | Price: $72.65
Origin: Italy/Lombardy
One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese made from the tired or stracca Cows returning to the valleys from mountain pastures that didnt get used up quickly enough. After developing mold on and Throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the Cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. A More likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese And stored in caves where they would naturally go blue over time. The method still used today starts with producing curt from An evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now pierced to accelerate the veining referred to as parsley or erborinato of the Penicillium glaucom bacteria. Gorgonzola Bebiverde Is a dolce-style cheese, with a wet, fragile rind? It is round and creamy with a relatively mild, sweet flavor. Gorgonzola Piccante is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and crumbly with a Dry, thick rind and sharp flavor.
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 | Price: $74.65
Origin: France/Isere
The family of Banon cheeses traditionally comes from the Provence area and may be made from cows milk, vache, Goats milk or a combination. The cheeses are immersed in eau-de-vie then allowed to age in a chestnut leaf. This cows milk version develops a rustic woodsy character from the leaf, and with age will become strong and soft.
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 | Price: $15.19
Origin: France/Normandy
This is another ancient Norman cheese made in the area of its namesake in town. Though still a washed rind cheese, it is much more restrained that Livarot. The rind is generally not as moist and smelly, but rather with a grassy and mellow bouquet. The flavor is savory, reminiscent of Camembert, with a rich, creamy texture. This smaller version of Pont LEveque will ripen more more quickly than the Grand Pont LEveque which we also carry.
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 | Price: $66.57
Origin: France/Champagne
This delicate, ethereal cheese melts on the palate with a sweet, milky and sometimes fruity flavor. It is good to eat at any stage of ripeness, from young, not fully cured and slightly chalky to fully ripe with a bite and the texture of soft butter. As with most cheese and wine, its perfect pair is generally made with the same region. It is not surprising then that Chaource is a wonderful compliment to Champagne. Each wheel is 8 ounces.
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 | Price: $8.25
Origin: France/Souther Rhone
This soft ripened cheese is made in a small square shape referred to by its name, pave, meaning square or rectangular paving stone in French. With proper aging this sweet, mild cheese will ooze from its rind.
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 | Price: $181.15
Origin: France/
One of the oldest of the French cheeses, Cantal was reportedly enjoyed over 2000 years ago in ancient Rome. This AOC Cheese named for the mountains of the Auvergne region is often referred to as the French cheddar, though recipes for Cantal and Cheddar are very different, and so are the resulting textures. When young, it has a mild, buttery flavor that over time develops into a pleasant bite. The Cantal Montagne meaning mountain has been aged to reveal a firm texture and full, aromatic flavor with a tangy finish.
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 | Price: $297.00
Origin: France/Auvergne
One of the oldest of the French cheeses, Cantal was reportedly enjoyed over 2000 years ago in ancient Rome. This AOC cheese named for the mountains of the Auvergne region is often referred to as the French Cheddar, though recipes for Cantal and Cheddar are very different, and so are the resulting textures. When young, it has a mild, buttery flavor that, over time, develops into a pleasant bite. This Cantalet Dore is a smaller version of a Cantal wheel.
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 | Price: $245.00
Origin: France/Franche-Comte
Originally Morbier was made from leftover curd for the personal consumption of Comte cheese makers. The AOC versions Are from the Jura or Doubs regions -- other non-AOC Morbier on the market are usually made in other departments and do not Have the same integrity of flavor of AOC versions. It is a semi-soft cows milk cheese, named after the small village of Morbier and identified by the layer of ash in the center. Initially, the milk for Morbier came from two milkings the evening And the morning, hence the layering of the cheese. But the ash that appears in the center has a few legends. Some say that The curd was left to sit by the fire overnight until the morning milking and the ash from the fire blew on to the settling Curd. Others say it was intentionally rubbed on the evening layer, with soot from the bottom of the kettles, to keep it from Drying out and to protect it from flies the resinous soot or ash used was thought to have insecticide properties. In yet Another version, a clumsy cheese maker dropped a freshly made cheese and to hide the soiled side placed another layer on top. Now, Morbier is made commercially from a single milking and uses a sterilized vegetable ash for traditions sake. The Morbier Jura has a supple, soft texture and a very mild flavor with good richness.
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 | Price: $179.64
Origin: France/The North
Mimolette may also be called Boule de Lille after the city of Lille where it was created. The cheese is closely related to a Dutch Edam; even the melon-sized wheel with the flattened top and bottom are nearly identical. Mimolette, however, has a natural rind that, over time, will become rough and pockmarked. The interior is a strikingly rich orange color that ages to an orange-brown color. The texture is firm with a caramelized, nutty, rich flavor and slight tang on the finish.
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 | Price: $340.65
Origin: France/Franche-Comte
For complexity and intensity of flavor, it is genuinely hard to beat the Morbier from Perrin. The raw milk contributes Great depth and the cheese making are flawless. They succeed with a Morbier that is fruity and aromatic with hints of earth and A perfect salt balance. The texture is unctuous and supple. Please refer to the history and legends of Morbier detailed in the Description of Morbier Jura.
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 | Price: $73.25
Origin: France/Savoie
The Savoie region on the eastern border with Switzerland is well known for Tomme-style cheeses. The word tomme referes simply to a wheel of cheese. There are many tomme in the world, also spelled tome, toma, or tuma. Usually, the rest of the name included the village or region in which the cheese is made as in Tomme de Savoie. It is aged to exhibit a natural fuzzy, gray-brown rind that is inedible. The interior is a buttery color with many small eyes or holes. The flavor is nutty, earthy, and sometimes grassy. As a simple, rustic cheese it certainly holds its own.
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