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Created in Piave, a region in Veneto, where farmers originally used to preserve their cheese by immersing it in wine must. The maker of Ubriaco, which translates to  “drunk” in Italian, bathes the cheese for forty hours in a mix of wine must consisting of Cabernet, Merlot, Clinton, and Raboso grapes. Ubriaco has a sweet flavor, with hints of wine and a fruity flavor.

Gjetost is made by boiling the leftover whey of cow’s and goat’s milk until the lactose caramelizes. It is then poured into molds and left to cool. It has a slightly sour but sweet caramel taste and a texture similar to fudge. Traditionally eaten for breakfast, Gjetost is often sliced thin and served on toast or crispbread.

Gjetost is made by boiling the leftover whey of cow’s and goat’s milk until the lactose caramelizes. It is then poured into moulds and left to cool. It has a slightly sour but sweet caramel taste and a texture similar to fudge. It is often eaten sliced thin on toast or crispbread, traditionally for breakfast.

Jarlsberg is a semi-soft part skim milk cheese. The flavor is sweeter and less nutty than Emmental, with a buttery and rich texture. An all purpose cheese, Jarslberg is good for both cooking and snacking.

Jarlsberg is a semi-soft part skim milk cheese. The flavor is sweeter and less nutty than Emmental, with a buttery and rich texture. An all purpose cheese, Jarslberg is good for both cooking and snacking.

A reduced fat version of Jarlsberg, containing the same wonderful Jarlsberg flavor but with 50% less fat and 30% fewer calories.

Jarlsberg is a semi-soft part skim milk cheese. The flavor is sweeter and less nutty than Emmental, with a buttery and rich texture. An all purpose cheese, Jarslberg is good for both cooking and snacking.

Drunken Goat is smooth and mild with a beautiful violet hue, which is due to soaking in Doble Pasta, from the Monastrell grape. The finish on this cheese is slightly fruity and herbal. Drunken Goat is a great introduction to goat cheese and an option for people who don’t care for a tangy or ‘goaty’ goat cheese.

Sid Cook’s whimsically delicious take on the famous French cheese, Morbier. This cheese features a layer of sheep’s milk cheese and a layer of goat’s milk cheese, separated by a layer of grape vine ash and pressed together. The flavor is both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese.

Made with premium milk from small Vermont dairy farmers, Grafton Village’s 1 Year Cheddar is both creamy and rich. Great for snacking or used in cooking applications.