Amarelo da Beira Baixa (Portugal)
priced by the pound
This is a raw sheep and goat milk cheese from Portugal's Beira Baixa region. Amarelo has a yellowish paste and small irregular holes; its texture ranges from semi-soft to firm. Our Amarelo is an artisanally-produced version that has a slightly firmer, chewier texture and tangy flavor with a hint of bitterness at the finish. The flavor of this artisan cheese reflects its homeland. It is rugged and rustic, and has a touch of the saltiness of the sea. Pair Amarelo with Pinot Noir or other, spicier reds that can bring out the rich, earthy flavors of the milk.

Azeitao (Portugal)
priced by the piece
This concentrated round of sheep's milk cheese made with cardoon thistle rather than traditional animal rennet. Azeitpo is named for the village where it was born in the foothills of the Arribida mountain range in Portugal. The pastures where the sheep of Azeitpo graze are lush and covered in herbaceous scrub, giving the milk its characteristically rich flavor. Its texture ranges from soft and unctuous to firm and chewy - cut open the top and scoop its yellow cream onto slabs of nutty bread.

Bochetto all Tartufo (Italy)
priced by the pound
This is a really, REALLY, addicting cheese. If you like truffles it is wicked; we give you one free little taste of this cheese and you are hooked. This is a springy white cheese that kind of reminds you in texture of US made mozzarella. There is no similarity in taste. It is made with a cow and sheep milk blend and is infused with white truffle shavings. Boschetto is fairly expensive. But not when you consider that an actual white truffle can go for $20,000 per ounce. It comes in a 1.4 pound ball in a little basket, which makes it a nice gift without any further wrapping or fuss. Treat yourself!

Neal's Yard Cornish Yarg (England)
priced by the pound
Cornish Yarg - thatÆs not a Cornish word, itÆs the cheese makerÆs name spelt backwards! This delicious semi-hard cheese from the British Isles is deliciously creamy under the rind and slightly crumbly in the core. It has a young, fresh, slightly tangy taste and is made by hand in open round vats. After pressing and brining, the cheese is wrapped in nettle leaves that give it a beautiful lacy exterior. As the cheese matures, these edible nettles impart a delicate, slightly mushroom taste. Neals Yard Dairy.

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Drunken Goat (Spain)
priced by the pound
Drunken Goat is quite unusual and you must be asking yourself, whatÆs with the name? æDrunken GoatÆ conjures up images of goats weaving about the pasture, teetering, maybe sparring, and perhaps even snoozing on their backs with their hooves pointed to the areaÆs azure blue skies. But just to clear the air, neither wine nor beer, or any other form of spirits are fed to the goats. The name is a figurative one referring to the manner in which this goat cheese soaks up the sumptuous red wine that it is bathed in. The flavor begins as mild and sooooooooooooooo creamy, but finishes with a wonderful tangy sweetness and a fruity, lusciously, grapey aroma.

Laura Chenel Melodie (California)
priced by the pound
Made in France exclusively for Laura ChenelÆs Chevre. Melodie fills a wonderful niche for cheese lovers who want to experience a soft, elegant cheese that is ôuser friendlyö. Melodie is a delectable addition to a cheese plate but oh so tasty in a panini with smoked turkey and cranberry chutney.

Monte Enebro (Spain)
priced by the pound
Monte Enebro - Spanish goat cheese with a kick! I receive this handmade cheese directly from Avila, Spain about once a month and then immediately run out until the next time it comes in! Made by one producer Rafael Baez and his daughter Paloma this bizarre and exuberant goat cheese is shaped like a log, but is said to resemble the leg of a mule. A rind composed of ash and mold means insistent flavor, more like a blue cheese than anything else (they inoculate the logs with the same mold used to make Roquefort) Monte Enebro tastes like no other goat cheese comes close to matching. The stark-white paste starts out deceivingly mild, then erupts with a spicy, tangy flavor that the dense, almost chewy texture allows you to savor. As more than one person has commented the flavor just goes on and on!

Morbier ælait cru' (France)
priced by the pound
This is not your regular Morbier, ours is a raw milk version that gives it more flavor and intensity than it's counterparts. From the eponymous town in the Jura Mountains, this raw cow's milk cheese is traditionally made from two milkings, an evening and a morning, separated by a layer of vegetable ash. Legend has it that ComtT cheese-makers with extra curds at the end of each day sprinkled them with soot to protect their bounty from flies until they could add milk the following morning to complete a smaller wheel of cheese for personal consumption. Thus, Semi-Soft, pressed and uncooked cheese with pronounced aroma and hearty flavor, which is Morbier. Today the layer is one of vegetable ash, usually decorative, and the paste remains supple and sweet.

Serpa Queijo Cheese DOP (Portugal)
priced by the pound
Perhaps the most famous traditional cheese in southern Portugal, Serpa gets its strong scent and spicy flavor from the unique climate, soil and pasture of the Alentejo region. Serpa is made solely from sheepÆs milk, predominantly from the Lacaune, a rare French breed. The cheese is curdled with vegetable rennet and wrapped in cloth to mature. Inside the natural rind, the flesh is so creamy that it almost spills when cut. Serpa is one of the most genuinely crafted and high quality cheeses from Portugal.

Torta del Casar (Spain)
priced by the pound
Torta del Casar is a sheep's milk cheese from the Extremadura region of western Spain. It has a delightfully soft creamy texture and a full and intense flavor with a hint of bitterness. Torta del Casar has a light gamey, rustic, and somewhat smoky flavor. When ripe, the wheels of Torta can be sliced, or a hole can be cut in the top and the paste scooped out with a spoon or piece of crusty country bread.