Abbaye De Belloc is still made in the traditional manner by Benedictine Monks at the abbey of Notre-Dame de Belloc. The milk comes from the red-nosed Manech ewes. Rich, caramelized flavors make this cheese so addictive!

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.

Smoke Toma is a traditional Italian Alpine-style table cheese. Aged three to five months, it has an elastic body and a confident, but gentle nuttiness. Also available unsmoked.

Taleggio is a washed rind and smear-ripened Italian cheese. The cheese has a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. Its crust is thin and studded with salt crystals. The texture of the cheese is moist-to-oozy with  melt-in-your-mouth feel.

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.