Abondance (France)
priced by the pound
A traditional AOC cheese from Savoie. This cheese is made of raw cow's milk and aged a minimum of 90 days. The name of the cheese comes from the breed of cows (abondance) from which milk is taken. The blue label fixed on the rind indicates that the cheese is a member of the AOC family since 1990. Abondance cheese is medium hard, it has a strong smell and a distinct and complex flavor; fruity and with hints of hazelnut. The paste is soft and fluid with an ivory to pale yellow color and has small holes, similar in taste to Comte or Gruyere.

Neal's Yard Dairy Applebys Double Gloucester (England)
priced by the pound
The traditional cheese from the Vale of Gloucester has all but disappeared. The Appleby family revived this recipe and make it alongside their more well-known Cheshire. Acool, silky texture with smooth, nutty flavours.

Beechers Just Jack Cheese (Washington)
priced by the pound
A classic Jack cheese with an especially creamy, rich flavor. Just Jack is made of pure, whole milk from a single herd of cows. It is antibiotic and rBST free. This cheese melts wonderfully and can be used for quesadillas, macaroni & cheese, or even a simple sandwich!

Beechers Marco Polo Pepper Cheddar (Washington)
priced by the pound
This favorite from BeecherÆs fleet of artisan cheeses celebrates the great thirteenth century adventurer Marco Polo û credited with bringing pepper and other discoveries to Europe. BeecherÆs Marco Polo takes lightly milled green and black Madagascar peppercorns and blends them with our creamy cheese. The result is cheese with bite and texture, sophisticated yet approachable. 1st Place - Flavored Cheddar, 2008 American Cheese Society and Gold Medal, 2007 World Cheese Awards.

Bellwether Farms Carmondy (California)
priced by the pound
Close enough to catch the moist and cooling fog of the Pacific Ocean, Bellwether Farms in Sonoma County, California, can state with pride that their cheeses grace the tables of some of the finest restaurants across the country. Made entirely from raw Jersey cow milk, Carmody is a firm and golden cheese that rolls smoothly over the tongue with a buttery intensity. As it ages, Carmody turns over a sweet and surprising caramelized undertone.

Bellwether Farms San Andres (California)
priced by the pound
Close enough to catch the tang and cooling fog of the Pacific Ocean, Bellwether Farms in Sonoma County, California, can state with pride that their cheeses grace the tables of some of the finest restaurants across the country. Another delicious sheep milk offering from Bellwether Farms, San Andreas is named for the famous and active California fault that runs past the Bellwether property. San Andreas is made in the style of a Tuscan pecorino. It smooth, creamy, and mild with a refreshingly sour finish. 2nd Place Ribbon, American Cheese Society Competition in Burlington, Vermont, 2007.

Bra Tenero (Italy)
priced by the pound
The city of Bra in Piedmont, Italy is the self-crowned cheese capital of the world. Every September, they celebrate this coronation at a cheesy party, called, appropriately enough, the Bra Cheese Festival. Bra Tenero is just one of the cheeses that calls this area home. The cows that produce this cheese feed on fresh fennel and piquant herbs along with the juicy grass of the Cuneo region. According to tradition, the rich milk is heated in copper pots. Bra Tenero is creamy and dramatic with a complex and long tangy finish. This is a DOC certified cheese.

Cabra Pimentao (Portugal)
priced by the pound
A striking aged goat's milk cheese from northern Portugal. The cheese has been rubbed with olive oil and a smoky paprika as it ages. This rubbing gives the cheese a deep red rind which contrasts beautifully with the white of the goat's milk interior.

Cabra Romero (Spain)
priced by the pound
Cabra Romero û Rosemary encrusted goat cheese Europe's cheesemakers, steeped in tradition, still come up with new cheeses to delight us. One recent example is Cabra al Romero, a Spanish goat cheese that didn't exist two years ago. The 50-year-old dairy that makes it is based in La Mancha in central Spain and specializes in the most famous cheese of the region, Manchego. But the company also makes some goat cheeses and last year decided to introduce a rosemary-coated version. This is a seductive cheese; the rosemary is on the outside, gently perfuming the interior and imparting an herbaceousness that is not overstated. It is creamy and silky and smooth with a very clean finish. Drink it with Sauvignon Blanc or a full bodied red.

Campo De Montalban (Spain)
priced by the pound
This 3 milk cheese is a blend of cow, sheep and goatÆs milk cheese, aged for 90 days, with the appearance and texture of Manchego yet the flavor exhibits characteristics of all three milks. This cheese is a rich and buttery semi-soft cheese that finishes with a perfect balance in your mouth.

Cantalet (France)
priced by the pound
Cantalet This cow's milk cheese from is weighty, moist, creamy, and delightfully sharp. Cantalet has a defined sweet and milkly quality and is very good as a snacking cheese or used in cooking, especially potatoes gratin. Our Cantalet is a smaller version of a cheese known as Cantal & pairs wonderfully with light fruity reds û especially Pinot Noir!

Carr Valley Applewood Smoked Cheddar (Wisconsin)
priced by the pound
Apple Smoked Cheddar Cheese made by Carr Valley Cheese Company is a white cheddar that is apple smoked and then hand rubbed with paprika. It is reminiscent of applewood smoked bacon and my guess is that it would be devine if added to a BLT + Cheddar sandwich! This artisanal, all natural gourmet cheese has a light smoky flavor that balances very well with the paprika. Carr Valley's Apple Smoked Cheddar Cheese won a first place at the 2005 American Cheese Society in its category and a third place at the 2006 World Cheese Competition.

Carr Valley Bread Cheese (Wisconsin)
priced by the pound
In Finland there is a cheese called Juustoleipa. This translates into cheese bread. We make ours different but better with oven baking it until it has a browned crusty top. Pop it in your oven or microwave until it glistens. Serve it with your favorite dip as a delicious snack. Top with a dollop of jam, honey or maple syrup or dip it in your breakfast coffee. Good as is! Carr Valley's Bread Cheese took 1st place at the 2007 American Cheese Society and 1st Place at the 2008 American Cheese Society.

Carr Valley Mobay (Wisconsin)
priced by the pound
Carr Valley Dairy in Wisconsin offers a whimsically delicious take on the famous French cheese, Morbier. Their version features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash and pressed together. The flavor is both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese. Mobay took 2nd Place at the 2004 and 2005 American Cheese Society Competition.

Chaubier Tomme (France)
priced by the pound
Chaubier û a mixed milk (goat and cow) mild cheese from France. This semi-firm tomme, is a cooked, pressed, washed rind cheese. Chaubier is smooth and mild with a supple texture, but it possesses a persistent and distinct goat's milk flavor. This cheese appeals to a wide audience and is smooth, creamy, and delicious.

Fontina Val D'Aosta (Italy)
priced by the pound
Genuine Fontina comes from the Val d'Aosta region of Italy in the Alps near the French and Swiss borders. This raw milk 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. When melted, as it frequently is, the flavor is earthy with a taste of mushrooms and a fresh acidity. This is called Fonduta; ItalyÆs answer to the Swiss Fondue! Aged 3 months.

Neal's Yard Gorwydd Caerphilly (England)
priced by the pound
Gorwydd Caerphilly is a tomme-style cow's milk cheese from Wales; its taste is bright, earthy, and quite lemony. The heart of the cheese is crumbly and slightly acidic; the rest of the paste, when mature, has a silky, smooth texture. Historically known as a Welsh coal miners' lunch, Caerphilly's fantastic, rustic flavor has propelled it onto the plates of well-heeled gourmets worldwide.

Gouda - Central Coast Creamery Goat (California)
priced by the pound
Located in the beautiful central coastal region of California, cheesemaker R Houston Jones specializes in mixed milk cheeses (cow, goat and sheep) and aged goat milk cheeses. R Houston began his life in the cheese world in large factories in process and product development and quality control. He always dreamed of being able to develop hand-made artisan full flavored cheeses made with uncompromising attention to detail. Today, he makes his cheese at a neighboring facility with a goal to build a sustainable "off-the-grid" artisan cheese facility with a visitor center on the Central Coast. He believes in the rich potential of milk and has a mission to introduce the American palate to flavors found in the best cheeses of Europe. This rare goat milk gouda is made from 100% goat milk sourced from a neighboring farm.á An additional touch of goat cream is added to give it more flavor.á Made in small batches with great care and aged for five or more months, the resulting cheese has an opaque color with a hard, thin, natural rind. With a slightly nutty, sweet flavor and a caramel aroma it makes for a wonderful table cheese.

Gouda Goat Van Dijk (Holland)
priced by the pound
From Anna van Dijk (pronounced Van Dyke) and made since 1976 in the southern end of the Netherlands, Van Dijk is made from a single herd of 500 goats that graze on pastures of natural grasses and wild herbs. This old-world style of raising goats yields remarkably flavorful milk that gives Van Dijk an abundance of character. If you like goat cheese, we strongly suggest you try this tangy, satiny, mouth-watering gem.

KerryGold Dubliner (Irish)
priced by the pound
Dubliner is a robust, aged cow's milk cheese with a bit of a hard texture similar to a Cheddar. In one bite you can taste the diversity of flavors - from nutty to sharp to sweet.

Laura Chenel Tome (California)
priced by the pound
An exclusively hand-made cheese û in 3 to 4 pound wheels, aged for 6 months. Laura ChenelÆs Tome is a pale ivory cheese that has a texture similar to aged cheddar. Tome slices, grates or crumbles easily. It has a rich, nutty aroma with a sweet caramel finish on the tongue.

Malvarosa "Artisanal Manchego" (Spain)
priced by the pound
First imported to the U.S. in August of 2004, Malvarosa began as a labor of love. To save the nearly extinct Guirra sheep, Valencian cheesemaker Enrique began producing this Manchego-like wheel. Frankly, we think it blows Manchego away. The paste is firm, but far more buttery, and incredibly rich and sweet. More like the popular favorite Pyrenees Brebis, this one is compulsively edible, down to its nearly butterscotch finish. Aged for a minimum of three months; careful cheesemaking and gentle pasteurization preserve an enormous hit of succulent

Manchego - 3 Month (Spain)
priced by the pound
Made from sheep's milk, Manchego is zesty, full-flavored and exuberant with a firm, somewhat dry texture and a signature etched, inedible rind. Made from the whole milk of sheep from the "La Mancha" region, Manchego was celebrated in the classic novel, Don Quixote, making it SpainÆs most popular cheese. Formed in traditional grass moulds that leave a zig-zag pattern on the side, it is aged for 90 days. Manchego is a flavorful cheese that possesses a complex flavor, a grainy texture, and a long aftertaste.

Montcabrer (Spain)
priced by the pound
Josep Cuixart, the same cheesemaker who created SaraÆs Nevat, makes this semi- firm goat cheese in Catalonia. The cheese is first washed with vegetable oil and charcoal and then allowed to age for two to three months. Cuixart draws his milk from Murciana goats, which makes the cheese protein-rich and high in butterfat and gives it a creamy texture. The flavor of Montacabrer is sweet and earthy with a tangy zing at the finish.

Montchevre Goat Cheddar (California)
priced by the piece
This white goat milk cheddar is hand-crafted and made with full respect for the most traditional cheddar process. It has an outstanding cheddar texture with the light tanginess of goat milk.

Ossau Iraty (France)
priced by the pound
Ossau Iraty Pardou Arriou is a classic sheep's milk cheese made in the French PyrTnTes in two neighboring provinces: the Ossau Valley in the Bearn and the wooded hills of Iraty in the French Basque country. Ossau Iraty is made with the milk of the Manech and Basco-Bearnaise ewes. While it complies with strict Appellation d'Origine ControlTe (AOC) regulations, the shape of each wheel can vary from region to region. Ossau is aged for a minimum of ninety days; we age it further in the Artisanal Premium Cheese caves until its paste has turned a luscious ivory; its fragrance is reminiscent of toasted hazelnuts, and its taste encapsulates the sweet, buttery flavors that a great sheep's milk cheese can deliver.

Pantaleo (Italy)
priced by the pound
Pantaleo is a unique and often hard-to-find goat cheese from the mysterious island of Sardinia in Italy. Ivory in color, Pantaleo has a floral, sweet flavor with hints of citrus in the finish. The hard cheese is aged at least one hundred days.

Pastore Sini (Italy)
priced by the pound
Pastore Sini is a semi-hard sheep's milk cheese with a firm texture and a nutty finish. Although it stil forms part of the table cheese family, Pastore is cooked longer and is larger in size to allow for an even and extended aging.

PataCabra (Spain)
priced by the pound
Patacabra - a goat cheese for red wine. Patacabra is a unique goatÆs milk cheese from Zaragosa in the Arag=n region of Spain. It is made in the shape of a ôPata de Muloö or brick that weighs about five pounds. Patacabra is a washed rind cheese, which is reddish and slightly sticky when young, and fades into a pale, orangey brown as it ages. The paste is white and has a slightly pungent goaty flavor that is still rich and smooth and is absolutely delicious both young and as it ages. This is another cheese that pairs beautifully with crusty breads and tapas. Serve it with the many Tempranillo wines of Spain or any full bodied red.

Pecorino Ginepro (Italy)
priced by the pound
A wonderful Italian sheep's milk cheeses, this pecorino hails from Emilia-Romagna, also home to balsamic vinegar. During the cheese's 2- to 3-month maturation, it is bathed a couple of times with balsamic vinegar and olive oil. It ages for 4 months under a layer of juniper berries, which infuse it subtly, imparting a pleasant woodsy fragrance. The interior is firm and dry, even a little crumbly; the aroma is meaty and lemony, where the flavors of the balsamic vinegar and juniper seeps into the bone-white paste and give the salty cheese a sweet finish of juiciness.

Pecorino Romano (Italy)
priced by the pound
Pecorino Romano is made from sheep's milk. It is straw-white in color and has a sharper flavor than the other cheeses listed here. Although it is sometimes referred to as "Locatelli" Locatelli is a brand name of Pecorino Romano. Pecora in Italian means sheep and Pecorino Romano is one of Italy's oldest cheeses. Legend has it that a shepherd filled his flask with sheep's milk before a long trip and the motion during the trip caused the milk to naturally ferment. The idea for a new cheese was born.

Pecorino Sottoilnoce with walnut leaves (Italy)
priced by the pound
This pecorino cheese is aged under nut tree leaves. The idea to mingle the different tastes of Tuscany gave as a result a share mix of flavors. Nut tree and the delicacy of the pecorino gives this cheese a unique taste and an unmistaken flavor.

Petit Agour (France)
priced by the pound
Coming from the French side of the Pyrenees, this little wonder is immensely flavorful - a masterpiece. A small tomme, about a pound in weight and a few inches high, it's a ridiculously easy cheese; a pleasing cheese. Petit Agour has a wonderfully balanced complexity of flavors, including sweet, nutty, savory, and herbaceous. Firm & dry in texture it still yields easily to the knife, and will please the most discriminating palate. Think of this as REAL petit basque!

Petit Basque (France)
priced by the pound
Petit Basque comes from the FranceÆs Basque region that lies along the border with Spain high in the Pyrenees Mountains. This small industrial made cylindrical Basque cheese is made with pasteurized sheep's milk and traditional rennet. It is characterized by an etched rind that looks like wicker basket, reminiscent of the old way to make this traditional cheese, using a wicker mold. Aged for 3 months, the cheese is semi-soft and aromatic slightly floral and herbaceous with a very rustic and milky flavor that has hints of nuts.

Pond Hopper Tumelo Farms (Oregon)
priced by the pound
For the beer lovers. This is a firm farmstead goats milk cheese made with a local microbrew. It has a tangy, mild to sharp flavor with an echo of cascade hops as the finish. This snow white goat cheese has a yeasty aroma that brings out the soft nuttiness buried deep in its soul. Yum!

Red Dragon (England)
priced by the pound
Red Dragon is a buttery and spicy cheese with plenty of bite, but is not too hot. Not only do the mustard seeds give Red Dragon its marvelous flavor, but also its texture. The brown ale makes the cheese moist and tangy. Red Dragon is aged for 3 months, made from cowÆs milk and is vegetarian.