Original Blue (Point Reyes) California
Raw Cows Milk – semi soft |
Made within hours of milking, aged six months. Creamy, full-flavored blue – expression of terrior |
Midnight Moon (Cypress Grove)
California
Goats Milk – firm |
Gouda-style, goats milk cheese – not too goaty. Dense and tangy with loads of flavor, including a hint of salted caramel. |
Chaource (Lincet)
France — Champagne region's most famous cheese
Cows Milk – soft |
Buttery, runny texture typical of triple crèmes; a sharp, nutty flavor. |
Tomme de Savoie (Perrin)
France
Cows Milk – semi firm |
Supple and buttery with numerous small eyes. Rustic, approachable, delicious, savory mild flavor. |
Piave Vecchio
Italy
Cows Milk – firm |
Wonderful personality of Parmigiano with butterier flavor. Sweet, rich flavor with toasted walnut character of Gruyere & caramel-like sweetness of aged Gouda. |
Taleggio (Lat-Bri)
Italy
Cows Milk – soft |
Creamy, substantial, full-flavored and luxurious. Nutty, meaty, slightly salty flavor. |
Roncal
Spain
Raw Sheep’s Milk – firm |
First Spanish cheese to achieve DOO status - fabulous. Rich, olivey, nutty flavor with hint of sweet herbs. |
Lincolnshire Poacher
(Neal’s Yard)
England
Raw Cows Milk – firm |
Supreme Champion at the British Cheese Awards. Smoother-textured than a cheddar with a fruity, nutty flavor that sometimes tastes pineappley. |
