Specialty Cheeses

Madrigal is a baby Swiss wheel that comes from France. Its flavor is sweet and mild, with notes of chestnut. It is made using whole cow’s milk.

With a natural rind that resembles a cantaloupe and a paste the color of a pumpkin, aged Mimolette is made using the same production methods as Dutch Edam. Its flavor is fruity yet subtle, and improves with age. The taste is slightly salty with notes of butterscotch and an aroma of hazelnut, with a brittle texture that resembles that of a very aged Gouda.

This pumpkin-orange colored is made using the same methods as Edam. It has a smooth rind and is shaped like a cannonball; it adds color and uniqueness to a cheese plate. It has a mild aroma and flavor.

Similar to its cousin, Morbier, Montboissié is semi-soft cheese with a mild, but yeasty flavor. Formerly ash, this cheese is characterized by a line of red wine lees running through its middle, which is gorgeous on a cheese plate.

This cheese is mild tasting with a nutty, hay-like aroma. It has a grayish-brown rind and an ivory paste with a stripe of wine lees in the middle. Serve it as a snack with crackers or in sandwiches. It shreds well and is great melted into sauces or over vegetables.

These wheels may be little, but they pack a lot of flavor. Weighing in at just 1.5 pounds, Petit Agour is a perfect size for a smaller cheese counter. Made from pasteurized sheep’s milk, it has a sweet and subtle flavor carried by a sturdy, creamy texture. The striking bright orange rind often wears a coat of fleecy white mold, which can be brushed off before cutting. Petit Agour...

P’tit Basque is a small cylindrical sheep’s milk cheese made in the Basque region. The area is known for its sheep’s milk cheeses, most notably Ossau Iraty. Think of P’tit Basque as its little brother. Traditionally, this cheese was made using leftover curd set aside after shepherds milk their ewes. Today, fresh ewe’s milk is used, but Istara keeps up with tradition and...

Square cheese that is a soft washed rind cheese with a more intense flavor than a Camembert.

Cacio de Roma is typical of the table cheese made in the countryside around Rome. Its flavor is fresh and clean, and the rich taste of sheep’s milk comes through quite clearly. The Romans like their cheese young, and so to keep this cheese typical, this cheese is sourced at 40 days old at the time of export. “Cacio” means “cheese” in the local dialect.

Made from pasteurized cow’s milk, Fontina Fontal has a mild flavor with a creamy, smooth texture. This cheese has a sweet aftertaste and lends itself to many cooking applications.