Search

Native to Europe, this old world variety of cheese comes from the Piedmont region of northern Italy and is not often found in stores.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

san simon,

A French cheese made from unpasteurized or pasteurized goat's milk. Typically coated with ash, this cheese is formed into small disks with one flat and one rounded side.

A traditional method of enhancing the appearance of cheese, to make it look distinctive or artesian crafted.

A goat's milk cheese that is native to the Murcia region of Spain. Similar to Bucheron or4 Montrachet cheese from France, Cana de Cabra is produced as a log with a white outer mold coating that covers a creamy smooth, inner white meat.

French goat's milk cheese made in the Poitou region, south of the Loire valley. Cured dried, this cheese is molded in a cylinder shape and allowed to age for a month or two as a thin white, rough rind becomes yellowed and blue with mold.

A product native to Germany and France, which is produced from cow's milk, formed into a round block of smooth semi-soft textured cheese.

An English cheese made from cow's milk that is an off-white color with a light yellow rind. The flavor is mild and light and the texture is hard and firm.

A French cow's milk cheese that is off-white in color and has a savory outer layer that covers and interior area which is dryer and saltier.

A Spanish cheese made from sheep's milk, firm in texture with a mild, nutty flavor. The rind is buff, gray or black colored and has a herringbone pattern, which is formed by the mold in which it is aged.

A traditional Greek cheese made from sheep's milk, but it can also be made from goat or cow's milk. It is white in color, has a sharp, salty taste, and it usually has a crumbly texture.

Made from pasteurized and unpasteurized cow's milk, this variety of cheese originates from the Burgundy region of France where the town of Epoisses is located.

Made from a combination of cow, goat, and sheep's milk, this cheese originated in Spain as a cheese considered to a Manchego-style cheese, but is actually different in several respects.

French in origin, this variety of cheese is made from either pasteurized or unpasteurized cow's milk from Salers cattle that graze in the Auvergne region of central France.

Considered to be a farmhouse type cheese, this variety is produced around the Normandy region of France from unpasteurized or pasteurized cow's milk.

A traditional Italian farmhouse cheese made from primarily from cow's milk that is blended with a smaller amount of either sheep or goat's milk.

A cow's milk cheese from the Normandy region of France. It is a very rich and creamy cheese that develops a thick white crust as it ripens.

Originating from the state of Wisconsin in the U.S., this variety of cheese is made from pasteurized sheep's milk.

The aged variety of blue cheese made from cow's milk. Native to Italy, Gorgonzola is available as either a milder version known as "dolce" or the naturale version, which is the aged variety of Gorgonzola Blue.