MANCHEGO 12 MONTH SPANISH SHEEP MILK CHEESE
Manchego: (Semi-Hard) Spain's most popular raw sheep's milk cheese. Produced in Toledo using same-day milk from Manchego sheep. Aged for 12-14 months and best served drizzled with honey, crusty bread, and walnuts. We recommend selecting 1/4lb for 2 servings and 1/2lb for 4 servings
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LE SECRET DE COMPOSTELLE FRENCH SHEEP MILK CHEESE
Le Secret de Compostelle: (Semi-Hard) A raw sheep’s milk cheese from the Basque country offering a wonderfully pleasing texture and balance of flavors. Features savory and sweet notes of nuts, mushrooms, olives, and rich cream. We recommend selecting 1/4lb for 2 servings and 1/2lb for 4 servings
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ADARRÉ RESERVE BY RODOLPHE LE MEUNIER FRENCH MIXED MILK CHEESE
Mixed Milk Cheese: (Semi-Hard) A beautiful blend of sheep and goat’s milk, offering rustic, nutty flavor with a buttery, creamy mouthfeel and some fruity notes. We recommend selecting 1/4lb for 2 servings and 1/2lb for 4 servings
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LOS CAMEROS SPANISH MIXED MILK CHEESE
Mixed Milk Cheese: (Semi-Hard) Made with cow's (60% min), sheep's (20% min), and goat's milk (6% min), using sheep’s rennet. This cheese has a soft, fine flavor with a delicate fragrance and pale ivory color, a firm texture, and small, well-distributed holes. We recommend selecting 1/4lb for 2 servings and 1/2lb for 4 servings
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EL ABUELO RUPERTO SPANISH SHEEP MILK CHEESE
(Semi-Hard) A small-production farmstead cheese from a woman-owned farm in Murcia, made with raw sheep’s milk using traditional organic methods. Features aromas of lanolin and wild mushroom, with a medium intensity, earthy flavor and balanced acidity. We recommend selecting 1/4lb for 2 servings and 1/2lb for 4 servings
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ALP BLOSSOM
Alp Blossom: (Semi-Hard) A visually stunning cheese with a rind covered in scented flowers and herbs, bringing German mountain meadow pastures to mind. Features a smooth, moist texture and a sweet, gentle flavor.
We recommend selecting 1/4lb for 2 servings and 1/2lb for 4 servings
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BAYLEY HAZEN BY JASPER HILL FARM AMERICAN BLUE CHEESE
Bayley Hazen Blue: (Blue Cheese) Made from high-quality whole raw milk. Features a fudge-like texture, toasted-nut sweetness, and anise spice character, with a dense, creamy paste and well-distributed blue veins. We recommend selecting 1/4lb for 2 servings and 1/2lb for 4 servings
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ROQUEFORT DE LA MAISON GABRIEL COULET FRENCH BLUE CHEESE
Gabriel Coulet Roquefort AOP: (Blue Cheese) A traditional French blue cheese made with unskimmed raw milk of Lacaune ewes. Features a moist, velvety ivory paste mottled with blue-green mold, with a tantalizing aroma of forest undergrowth and a spicy flavor with a long, grassy, and salty finish. We recommend selecting 1/4lb for 2 servings and 1/2lb for 4 servings
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BLU DEL MONCENISIO ITALIAN BLUE CHEESE
Blue Cheese: Produced by artisanal Val de Susa dairies using milk sourced from local herds of the Susa Valley, about 30 miles from the French border. An unpressed cheese with a high moisture content and creamy mouthfeel, aged for a minimum of 90 days. We recommend selecting 1/4lb for 2 servings and 1/2lb for 4 servings
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WALTER WRASS SWISS CHALLERHOCKER
Chällerhocker: (Semi-Hard) Swiss cheese made by Walter Räss using raw cow's milk and aged for a minimum of 12 months. A dense, creamy texture and complex flavor profile with notes of caramel, nuts, and butterscotch. We recommend selecting 1/4lb for 2 servings and 1/2lb for 4 servings
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MICHAEL SPYCHER SWISS HORNBACHER
Hornbacher: (Semi-Hard) Aged 12 months and handcrafted by a 4-time world cheese champion. Tastes reminiscent of a "baked potato" rind with notes of roasted nuts, umami, caramel, and onion. We recommend selecting 1/4lb for 2 servings and 1/2lb for 4 servings
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HOCH YBRIG BY ROLF BEELER SWISS CHEESE
Hoch Ybrig: (Hard/Firm) A rustic cow’s milk cheese crafted similarly to Gruyère, washed in local cider during its 6-8 months of aging. Features some sweetness to balance the intensity of flavor. We recommend selecting 1/4lb for 2 servings and 1/2lb for 4 servings
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