Gouda is a beautiful favorite produced in Holland. It has a fine balance of salty and sweet like butterscotch. Deep caramel in color, crunchy, flaky, and oh so meltingly smooth when it hits the tongue!

This is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind.

Aged Provolone

Bianco Sardo, also known as Canestrato (after the basket in which it's made). The texture is hard. The sheep graze on the green grasses of Apulian. Earthy and sweet, sometimes crumbly.

Rich and creamy this brie offers complex flavors with an underlying mushroom aroma.

Bucherondin De Chevre comes from the French word "buche" meaning "log". When young, the cheese is mild and tangy and perfect for crumbling into salads. When older, it is creamy and perfect for spreading.

Invented in Germany in the 1970s, this is a blend of Camembert and Gorgonzola cheeses. By adding extra cream to the Cambozola, the fat content swells to 70 percent.

Cashel Blue is a semi-soft blue cows’ milk cheese. It is unique, as it is Ireland’s first farmhouse blue cheese. It is all made on the dairy farm of Jane and Louis Grubb nr Cashel in Co. Tipperary Ireland.

A beautiful handcrafted artisanal cheese produced in England. Five layers of Farmstead Cheddars: Wensleydale; Farmhouse Traditional Cheddar; Double Gloucester; Red Leicester; and White Derby.

The Vermont Butter & Cheese Creamery story begins with this mild goats’ milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room and board, learned the time-honored traditions of European artisanal cheesemaking.

4oz

Smooth and creamy with distinctive blue veins which become more strongly defined as the cheese matures, Blue Stilton has deep and complex flavours enjoyed by cheese lovers worldwide.

Coolea is a type of cow's milk cheese that consists of a smooth, Gouda-like texture with rich, sweet, caramelly flavours. Like Gouda, Coolea cheese is covered in a thick, solid wax rind which contributes to the cheese's flavour and texture. Slow Boat Series.

Fromage d'Affinois is not Brie! It is, however, very similar. It is soft-ripened and covered with a soft, bloomy rind. The milk has been specially filtered to produce a creamier texture. It has a sweet, mild flavor.

Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged it tends to have small holes and cracks which impart a slightly grainy mouthfeel.

Humbolt Fog® is an elegant, soft, surface ripened cheese. The texture is creamy with a subtle tang. It features a ribbon of edible vegetable ash under its exterior giving it a cake-like appearance.

Buy extra. It's always the first to go. This is a dense, creamy blend of pasteurized cow, goat and sheep milk. Runny and oozing. Its flavor is earthy and full. Think: ice cream served from a warm scoop; melting from the outside in. apprx 6oz

Mahón is sweet and fruity but at times slightly salty taste is due in part to the sea salt content in the grasses the cows eat. The rind is orange due to the rind being rubbed with butter, or oil, and paprika. As it reaches maturity it tends to have small holes and has some granularity.

This is our Yankee-friendly, cow milk version of the Spanish cheese Manchego. Its initial strength of flavor suggests the sheep milk with which it is traditionally made, but yields to a soft, pleasant, almost fruity flavor. Aged for at least six months.

Aged six months or more, this pale, ivory cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The flavor is nutty and brown-buttery, with prominent caramel notes. The wheel is finished in a beautiful black wax.

Mozzarella cheese is a sliceable curd cheese. This cheese is not aged like most cheeses. It's best fresh. The process of making mozzarella is called pasta filata, which means the curds are heated in water or whey until they form strings and become elastic in texture.

Ossau-Iraty is a medium-soft, light colored, very complex, with light flavored cheese . The rind is edible and slightly tart which to the experience. Creamy. Not bitter. Slightly sweet, slightly nutty. It finishes richly and smoothly.

Hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk.

Named after the beautiful and uniquely diverse village in which it is made, Piermont is a delicate yet tangy semi-soft cheese with pleasing undertones. Aged for two to three months.

Raclette is a semi-firm, cow's milk cheese - most commonly used for melting. It is usually fashioned into a round of about 6 kg (13 lb). Traditionally, it is accompanied by small firm potatoes gherkins, pickled onions, and dried meat, and prosciutto.

Robiola Bosina is a perfect, creamy blend of sheep's milk and cow's milk. The paste itself is mild, sweet, milky, and well worth trying with a wide range of wines.

Shelburne Farms cheddar comes in a variety of ages. It has a crumbly texture that turns creamy on the palate and has fruity flavors with a full, sharp finish. The cheese is made from the raw milk of their grass-fed Brown Swiss cows.

Full-flavoured Camembert type cheese. Hand-crafted with a bloomy white rind. Made of pasteurised cow's milk entirely from the farm's own herd. Mild when young, the cheese develops an aromatic, clean flavor and softens as it matures. Slow Boat Series. 8oz

Swaledale is a cheddar type cheese, but should not be confused with the cheddars commonly found in the supermarket. It is a clothbound English farmhouse cheese that truly stands on its own. With a semi-dry texture and a long, deep finish, your taste buds will pop.

25th Annual Conference, American Cheese Society's Winner.  This is an aged, raw milk, farmstead organic cheese which is handmade by John and Janine Putnam on their family farm in North Pomfret, Vermont from the certified organic milk of their grass fed Jersey cows.

Tintern is a blended mature creamy Cheddar cheese flavoured with fresh chives and shallots. Typically produced in wheels of 2.25kg, it is sold in a distinctive lime green wax covering. A perfect English or pub cheese.

This is a beautiful soft ripened triple crème cheese.  It has a rich, creamy interior flavor that is offset by a delicious earthy rind with hints of mushroom. A must-have for any cheese plate.

Great addition as a New Hampshire Wedding or Party Cake! This is NOT your everyday cheese cake... This cake is made of wheels of cheese! Popular in England, you might see this at a Royal Wedding. This style of wedding cake is a new trend in the US market.