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When young, Brin d’Amour is firm and moist with citrus flavors and a slightly sour tang. With age, the rind becomes dotted with a blue-grey mold. The texture of the cheese also becomes softer, absorbing the savory and herbaceous flavors of the rind. Flavors strike a delicate balance, with the herbs enhancing the warm, bright, sheepy quality of the interior paste. If allowed...

Livarot is a very strong smelling cheese, but its bark is far worse than its bite. It is considered one of the world’s great table cheeses with a smooth, ripe, slightly spicy flavor. As this cheese matures and comes to room temperature, the texture oozes and becomes nearly liquid. The intensity of flavor also increases at this point, becoming beefy and yeasty. The...

The flavor is complex, grassy, and nutty, with a great salty balance. The rind, except when young, should always have mottled blue, white, and gray mold. When serving, simply dust off the excess and then dig in.

This cheese is made in southwest France by the same firm that makes Roquefort Societe, using the sheep’s milk that is left over from its production.

Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. The effect is like ice cream served from a warm scoop; decadent and melting from the outside in. The creamy soft paste tastes sweet and nutty, almost like fresh hazelnuts – it is best eaten fresh or with a little maturing will taste...

The Robiola Bosina is named in honor of the Bosina village near Caseificio Alta Langa. A typical “due latti” Robiola of the region. Delicate and harmonious, sweet with a milky fragrance.

Gubbeen has been made by the Fergusons at the 250 acre Gubbeen Farm in West County Cork for almost 40 years now.  Tom looks after a herd that includes numerous Kerry cows, a rare black breed that ranks among the world’s oldest.  The cattle enjoy warm Gulf Stream winds and a certified GMO-free diet. Tom’s wife Giana makes the cheese, washing it in both salt water and white...

Berkswell is rich, sweet, fruity (almost like pineapple), and nutty. These tastes are always long and deep and the texture varies on the age from soft and moist to firm with maturation.

This traditional Wensleydale is mellow and lactic with a smooth, creamy texture. This recipe harks back to more traditional Wensleydale-making methods. Its texture is less crumbly and its flavor more buttery than many examples of Wensleydale more widely available today.

Using a unique style blending three days’ milk, Kirkham’s Lancashire is the only Lancashire cheese to be made using unpasteurized milk and traditional rennet. They coat the outside of the cheese with butter, which leads to the development of a lemony, savory tanginess and a creamy, crumbly texture.