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Not only is Barber’s one of the oldest English cheddar makers still in existence, they also play a vital role in supporting all traditional cheddar makers in England. Barber’s has an on-the-farm lab that isolates specific microflora and packages starter cultures for many neighboring plants. This particular cheddar walks the line between sweet and savory, and features a...

These Sardinian snacks highlight the Arab influence on this Italian island. Salty, flavorful, and with a perfect amount of oiliness, the box goes quickly once opened.

This uniquely shaped cheese, from the Aquitaine region of France, translates to “refined wallet” and looks similar to a hobo’s sack. This soft goat’s cheese has a dense, clay-like core turning softer near the ashen Geotrichum candidum rind. Its flavor is mildly lemony and clean.

Produced in the Île-de-France region (an area known for its fantastic bloomy-rind cheeses), this is a gentle and mild cheese made with goat’s milk. It has a light and airy texture and notes of nuts and toasted bread.

This bloomy-rind truffle cheese has a flavor that, even those who don’t like truffle, may appreciate. This is produced in the Île-de-France region, and displays flavors of butter, cream and earth.

This adorably petite washed-rind option reveals flavors of peanuts, smoked sausage and fermented fruit. Graine au Lait de Vosges is made in Alsace amongst the Vosges Mountains near the German border.

L’Ami du Chambertin is washed in Marc de Bourgogne and inspired by the female cheesemakers of the Côte d’Or in Burgundy, France. Its paste has a cakey interior and restrained pungency. You will notice flavors of almond butter, wine, beef, and hay – with a bright, lactic finish.

Melkbus125 Winter is a traditional unpasteurized cow’s milk farmer cheese or Boerenkaas, containing a mixture of spices reminiscent of the Winter season. After 4 months of aging, flavors of sweet cream with an essence of cardamom and nutmeg emerge.

Brabander is a pasteurized goat milk Gouda. It has sweet caramel hints in addition to nutty flavors and creamy paste that will melt in your mouth.

The largest of the white bean family, gigandes grow extraordinarily large, tender and creamy thanks to Northern Greece’s mineral rich mountains.