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.

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.

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.

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

Valdeón was named best blue cheese a national competition in Spain. It's rich, creamy, mixed cow and goat's milk blue. Stronger than Stilton, but not the strongest.  The Valdeón wheel is wrapped in Sycamore leaves which adds to appearance and 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.

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.

Prima Donna is Dutch Gouda's younger counterpart. It's made from cow's milk cheese that is aged for one year. As compared an older Gouda, Prima Donna has a distinctly softer texture and a more subtle flavor. It has a sweet, nutty flavor with a caramel aftertaste.

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.