A version of the famed Pouligny-St.-Pierre cheese of the namesake commune, Pointe de Bique is a fresh goat cheese shaped like a pyramid. Soft with sour notes and sweet overtones, Pointe is a complex cheese that gets better as it ripes, aquiring even more

Ermitage is a small cooperative located in Eastern France, near the Jura Mountains. Green and lush rolling valleys provide beauty but also ample pastures for dairy cows. From the rich milk comes a truly fantastic Brie, Brie Mons Sire. This brie is creamy,

Not your average ricotta cheese, this is a very rare Italian cheese made of ewes milk, with a pate that is pure white, very firm and dense- but with a slightly saltier flavor (salata means salty in Italian). It is shaped like a cone and encrusted with cr

This white cheese tastes like a milder version of Brie. Considered one of the best cheeses from the Southern Rhone in France, it is created exclusively by Fromagerie Guilloteau. A sweet ooze leaks from the interior when cracked open and we've declared th

Similar to Parmegiano-Reggiano, and often used as a substitution, Pecorino Romano is never a secondary choice. This hard cheese, excellent for grating, is made in Lazio, Italy under strict supervision of a consortium that ensures quality control and proce

Editor's favorite. A soft and firm cheese from Lombardy, Taleggio is as incredibly delicious as it is versatile. From the cheese board to the kitchen, it has something to offer in all the culinary arenas. Particularly good when melted! You can incorporat

The smaller version of the big La Mancha cheese, this mini-Machego is made from sheep's milk. Firm and buttery, it has that hard texture particular to Manchego cheese. A great tapas and antipasto cheese, it's mildy piquant. Pair up with some membrillo.

The authentic "Swiss Cheese", Gruyere is made in the cantons of Fribourg, Neufchatel and Vaud, where the flavor of this fantastically pungent cheese is enhanced by preserving it in salt-soaked cloth. Gruyere is renowned for its sweet flavor with hint of n

When you get tired of good old Parmiggiano, give Fiore Sardo a taste. When our tasters cut into this cheese, even the little crumbled pieces were gone in minutes. They claimed it was buttery and subtle and oh, not very strong at all! The reviews were ravi

A popular French cheese from the region of Auvergne, Saint-Nectaire has a purplish-grayish rind with uneven textured grain. The interior is elastic and smooth, mild and with an acidic tang to it, and an aftertaste of spices and nuts. Very full-bodied and

Aged Gouda is unlike the young version of the cheese most of us are used to. For starters, it's hard, Parmiggiano-hard. Brittle, it tends to crumble in big pieces - perfect to pop in the mouth. It's saltier and more intense because of it's age, and has a

Pecorino is a semi-hard table or grating cheese produced in Tuscany, Italy, exclusively from sheep's milk. It has a yellowish rind with a very firm pate, and a flavor that is fragrant and savory. This superb cheese is protected by the DOP, a mark of prote

An older Manchego gets heartier and more flavorful as it ages. From El Trigal, Spain, this sheep's milk cheese has a more developed flavor and firmer texture than younger Machengo cheeses. A good blend of salty and nutty flavors, and sweet hints and butte

An excellent Wisconsin cheese, Montchevre goat cheese is known for it's clean and tangy flavor. This fresh goat cheese log is made year-round from prime quality goat's milk, and vacuum-packed to lock in freshness and extra shelf life. Established in 1988,

This elite Italian DOP cheese is firm and stringy, made from cows milk following a traditional technique that involves hanging the molds astride horizontal rods (this its name, cheese on horseback), which leaves characteristic grooves on the cheeses rind.

A version of the famed Pouligny-St.-Pierre cheese of the namesake commune, Pointe de Bique is a fresh goat cheese shaped like a pyramid. Soft with sour notes and sweet overtones, Pointe is a complex cheese that gets better as it ripes, aquiring even more

Ermitage is a small cooperative located in Eastern France, near the Jura Mountains. Green and lush rolling valleys provide beauty but also ample pastures for dairy cows. From the rich milk comes a truly fantastic Brie, Brie Mons Sire. This brie is creamy,

Not your average ricotta cheese, this is a very rare Italian cheese made of ewes milk, with a pate that is pure white, very firm and dense- but with a slightly saltier flavor (salata means salty in Italian). It is shaped like a cone and encrusted with cr

This white cheese tastes like a milder version of Brie. Considered one of the best cheeses from the Southern Rhone in France, it is created exclusively by Fromagerie Guilloteau. A sweet ooze leaks from the interior when cracked open and we've declared th

Similar to Parmegiano-Reggiano, and often used as a substitution, Pecorino Romano is never a secondary choice. This hard cheese, excellent for grating, is made in Lazio, Italy under strict supervision of a consortium that ensures quality control and proce

Editor's favorite. A soft and firm cheese from Lombardy, Taleggio is as incredibly delicious as it is versatile. From the cheese board to the kitchen, it has something to offer in all the culinary arenas. Particularly good when melted! You can incorporat

The smaller version of the big La Mancha cheese, this mini-Machego is made from sheep's milk. Firm and buttery, it has that hard texture particular to Manchego cheese. A great tapas and antipasto cheese, it's mildy piquant. Pair up with some membrillo.

The authentic "Swiss Cheese", Gruyere is made in the cantons of Fribourg, Neufchatel and Vaud, where the flavor of this fantastically pungent cheese is enhanced by preserving it in salt-soaked cloth. Gruyere is renowned for its sweet flavor with hint of n

When you get tired of good old Parmiggiano, give Fiore Sardo a taste. When our tasters cut into this cheese, even the little crumbled pieces were gone in minutes. They claimed it was buttery and subtle and oh, not very strong at all! The reviews were ravi

A popular French cheese from the region of Auvergne, Saint-Nectaire has a purplish-grayish rind with uneven textured grain. The interior is elastic and smooth, mild and with an acidic tang to it, and an aftertaste of spices and nuts. Very full-bodied and

Ah, the pleasure that is Le Plaisir (pun intended)! This creamy and fresh cheese has a delicate flavor which will appeal to those palates that gravitate towards the mellower, smoother cheeses. Pairs wonderfully with fruits and nuts for a delicious dessert

This is the most popular cheese from the Basque region of Spain. Basque shepherds created it centuries ago, and would store the cheese into stone chimneys for it to age. Idiazabal's smoky flavor does not, as one may think, come from the chimneys, but rath

St. Marcellin or Saint Marcellin cheese is made in the Dauphine region of Northern France, where this cow's milk cheese undergoes a long maturing process and develops a hearty and ripe flavor, along with a creamy and smooth texture. Originally made of go

The AOC has designated that Livarot Grain D'orge is one of France's elite cheeses. Century-old techniques are used to make it. The cheese's nickname is the Colonel because it is wrapped in straps of rush or paper that appear to be a Colonel's stripes. It

Produced in Ile-de-France, this soft triple-crÚme cheese is made from cow's milk that has faint fragrance with a super-creamy texture. It has 75% of butterfat, which is possible by simply adding pure cream to the milk, and makes it almost unbelievably...