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Willoughby is a small-format washed-rind, named for one of the Northeast Kingdom’s most beautiful destinations – Lake Willoughby. Formerly made by Ploughgate Creamery, this pudgy, buttery, nutty disc disappeared along with Ploughgate Creamery after a fire there in September 2011. After developing the product throughout much of 2012, Jasper Hill Farm incorporated this...

Weybridge is a certified-organic cow’s milk cheese with a delicate bloomy rind that imparts a subtle earthy aroma to the developing cream line beneath. The center is creamy with bright citrus notes and a savory toasted finish. The small medallion format works well as a snack for two or as a garnish to a larger spread.

This is a lightly pressed, moist, and crumbly cheese made from cow’s milk. Duckett’s Caerphilly is at its best at four weeks of age before stronger flavors and softer textures develop. It has a sharp, lemony fresh flavor and is beautiful eaten on its own. Chris Duckett makes his cheese by hand using old traditional presses.

Hafod is made daily with small quantities of milk sourced from the farm’s herd of Ayrshire cows. The milk is pumped directly from the milking parlor to the wood-sided Dutch vat, then a small amount of starter is added, beginning a slow ripening and coagulation process. This process also allows the Holdens to use lower temperatures in their cheese making, resulting in a finished...

From the cellars of master cheese affineur Herve Mons, this classic French Camembert is an unparalleled delight. The flavor is stronger than a traditional brie, with rich, earthy overtones. The creamy consistency coats your pallet and mellows the finish. For the most enjoyment, allow this cheese to come to room temperature before serving. Soft ripened, bloomy rind, made from...

This robiola from Lombardy is made from whole cow’s milk and aged for approximately 2-3 months. Covered with a coating of grape pommace, the raw materials for grappa, the pungent cheese takes on a fruity fullness and pleasant bite.

Careful aging of this cheese results in an ivory-white interior paste that is smooth and yielding with occasional small eyes dotted throughout. Aromas can be intense and slightly sweet. Brescianella’s flavors are rich and milky, with notes of vanilla and hazelnuts, and sweet with a lingering grassy aftertaste.

Robiola Vecchia Valsassina another excellent cheese from Lombardy, Italy, this washed rind cow’s milk cheese has a bit more character and a firmer texture than the comparable cheese, Taleggio. It’s square shape has a light reddish rind with natural striations of beautiful green molds and a creamy, delicate paste.

Surprisingly tart notes are balanced out by earthier tones within the dense, textured cubes that resemble a wet stone pulled from an ancient Roman viaduct. Under the natural rind, the paste is aromatic and bright, changing from creamy to crumbly the closer you get to the center, picking up herbal nuances as it ages in our caves.

The technique and processing are similar to that of Taleggio, which was once called “Stracchino” like other cheeses of Lombardy raw dough products mainly after the descent from the mountain (when the cattle were “weary”, or tired): this production however only uses the raw goat milk, which gives it very special characteristics. The color can range from pasta...