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.

This raw milk cheese was inspired by the traditional cheeses of the French Alps. Creamy, earthy, nutty flavors.

Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. The rind is usually a dusty-brown; the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible. The taste is strong and slightly sweet.

Idiazabal wheels are smoked over beechwood, cherry, and hawthorn for 10 days, which delivers a nutty and slightly smoky flavor. The texture of this cheese is firm.

Manchego has a firm and compact consistency and a buttery texture.  The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.

Our Parmigiano-Reggiano is the best in the world. It is a hard granular cheese, cooked but not pressed. Parmigiano-Reggiano is made from raw cow's 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.

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.

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.