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Mahon Reserva, Raw
- This raw cow's milk is an artisinal delight from the Baeleric island of Menorca off the eastern coast of Spain. Aged over a year, the pate is dense and tends to flake as it's cut, offering up little shards of salty happiness.
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Comte AOC, Raw
- Aged for at least 15 months, this raw cow's milk from the Jura mountains is matured in caves and is the most popular cheese in France by production. The equivalent of Gruyere, Comte is typically smoother in consistancy with a richer flavor.
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Fontina val d'Aosta, Raw
- This semi-soft Piemontese cheese is wonderful for melting or as a table cheese. Despite having a pungent rind, this raw cow's milk from northwest Italy is smooth and mild with an herbaceous and fruity flavor.
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Grayson, Raw
- This domestic take on Teleggio, while soft and textured, is still much firmer than its predecessor. Rich and beefy with a pungent aroma, this cheese performs well as a stronger addition to a cheese plate that leaves you with a friendly fruity impression.
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Raschera DOP, Raw
- Produced in Cuneo, this 4 month old raw cow's milk cheese is named after a lake on the sloped of Mt. Mongioiea. Necessity of transport on muleback gave rise to its unusual square shape, and the flavor of its resilient pate is light and grassy.
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Fromage de Savoie, Pasteurized
- Produced with rich milk of Montbeliard and Tarine cows who've grazed on the fertile slopes of the Rhone Alps, this 2 month old raw cow's milk from the Haut-Savoie region is smooth, buttery and lingers with a beefy tone.
Equivalent to French Reblochon.
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Rolf Beeler Appenzeller, Raw
- Far from ordinary, this farmstead produced Appenzeller is selected and aged by Rolf for a flavor that is deep and savory. An extraordinary sweet bite leads a finish that lingers on the granular crunch of protein crystalization.
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St. Nectaire Fermier AOC, Pasteurized
- Named after the Marechal de Sennecterre who served Louis XIV, this pasteurized cow's milk from Auvergne has been made for 4 centuries. Made from Saler's cow milk, it has a mild pate and a wonderful resiliency- Superb with fruit!
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Taleggio DOP, Raw milk
- Artisinaly produced in Piemonte and Lombardy, this famous washed rind is made with raw milk to preserve its delicate flavor. Buttery and supple, the pate practically oozes off the knife with a slightly salty taste to mark its passing.
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Tete de Moines, Raw
- Tête de Moine cheese from the Bellelay region is made exclusively with daily fresh mountain milk. The cheese is ripened for at least three months on small shelves made of spruce. In order to call itself Tête de Moine, the cheese must then pass a stringent quality test.
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Tomme de Savoie, Raw
- Best produced at the end of spring, this raw cow's milk from the Rhone-Alps region is typically made with skim milk and is pressed to eliminate water to keep longer for storage. Pliant when young, the flavor is butter and smooth.
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