Soft:
Fossil Creek Havarti – Clean, fresh and non- aged goats milk (Strawberry, AZ)
Castelbelbo – Cow, goat & sheep’s milk cheese with silky, luxurious paste (Italy)
Robiola – Cow and sheep milk. Super creamy and sweet (Italy)
La Tur Alta Langhe – Cow, Sheep and Goat’s milk cheese with complimentary flavors from each (Italy)
Saint Andre – Cow’s milk triple cream (75%) that has edible bloomy rind (France)
Nicasio Square – 30 day washed rind cow’s milk in the style of Taleggio (Nicasio, CA)
Pont l’Eveque – Uncooked & unpressed cow’s milk, the oldest Norman cheese in production (France)
Rouge et Noir Schloss – Cow’s milk with a tawny golden hue and pungent flavor (California)
Aged:
Gruyere – Raw cow milk with a slight earthiness (Austria)
Sierra Nevada Caprae – 12 month old goat cheddar (California)
Pecorino Toscano Stagionata – Semi-hard sheep’s milk that is aged for 30 days (Italy)
Prairie Breeze – Alpine cheddar made from Amish cows with a slight sweetness (Milton, IA)
Widmer 6 year old Cheddar – It’s good, eat it! (Wisconsin)
Beemster XO – Butterscotch notes, crystal-y and 26 months old (Holland)
Ubriacone – “The great big drunk” Cow’s milk with wine stripe (Italy)
Beehive Barely Buzzed – Coffee and Lavender rubbed Cheddar (Uintah, UT)
Blue:
Fromage d’Affinois Blue – Mild cow’s milk that is buttery, soft and sticky (France)
La Roche – Thin rind cow’s milk with heavily veined creamy and mild paste (France)
Roquefort Vernieres – Unpasteurized sheep’s milk aged in ancient caves (France)
Mitibleu – Herbaceous, creamy and soft sheep cheese (Spain)
Great Hill Blue – Raw Guernsey cow’s milk made on the shores of Buzzard’s Bay (Marion, MA)
Point Reyes – Closed herd of Holstein cow’s milk, salty essence from seawater breeze (Point Reyes, CA)
Shaft’s – Blue cheese aged for a minimum of 1 year in Sierra Nevada gold mine (Cedar Ridge, CA)
Rogue Creamery Echo Mountain – 80% raw cow and 20% raw goat milk, #1 mixed blue cheese in USA (Central Point, OR)
