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Ossau Iraty is probably the best known of the Pyrenees family of cheeses. Agour ages these semi-hard, pasteurized sheep’s milk wheels for at least 10 months—considerably longer than the 3-4 months at which most Ossau hits the market. This longer aging time gives time for the flavors to bloom and intensify, while the texture becomes denser, drier, and more robust. The flavor is...

Rougette tastes mild when it is young and increasingly finely spiced as it matures. The creamy white to golden yellow cheese has a particularly creamy consistency. The appetizing red-white rind gives it its characteristic flavor.

This cheese possesses a creamy, buttery cheddar that is perfectly blended with tangy, caramelized onions to produce a new English favorite. As versatile as it is addictive, this new cheddar has livened up everything from simple sandwiches to hot dogs and grilled portabellas.

Wensleydale pastures give this cheese the unique, refreshing flavor for which it is renowned. This is a fresh, young cheese taken at only three weeks old. It has a clean, mild, slightly sweet flavor with a honeyed aftertaste. Superb texture of fresh Wensleydale is perfectly complemented by the addition of all natural cranberries. Suitable for vegetarians.

Flor d’Esgueva is handmade and traditionally produced, thanks to the ancient recipe followed by 5 generations of expert cheese makers. It is made from 100% raw sheep’s milk collected daily in the Peñafiel area in Northern Spain. Flor d’Esgueva is a “Viejo curado” Spanish cheese matured between 6 and 9 months. Using 100% raw milk in its recipe provides Flor d’Esgueva...

Malvarosa is made from the milk of the nearly extinct Guirra sheep. This Manchego – like cheese is firm, buttery, rich, and sweet with a butterscotch finish.  Aged for a minimum of three months.

A unique cheese washed with Chimay Trappist beer. It is produced using the fresh and creamy milk of the Chimay countryside. It presents a delicious apricot-peach taste enriched by a hint of bitterness.

A classic combination from the capital city of Ireland, Kerrygold’s original all-natural Dubliner Irish Cheese and its perfect pair, an Irish Stout, are now together in a new unique cow’s milk cheese. The classic flavor combination brings out the sweet, nutty, rich flavor of Dubliner Cheese and swirls and tumbles it together with the malty, caramel, bitter flavor of a perfect...

Named after a sharp turn in the Minnesota River, Bent River Camembert is the creation of cheese maker Keith Adams. Adams, who has a background as a baker, decided to make the switch to cheese making, starting with the adaptation of a camembert recipe for his first cheese. Grass fed milk for production is sourced exclusively from two nearby farms. After production, cheeses are...

Carr Valley’s 6 year cheddar is crafted in their La Valle plant in small vats by cheese makers with more than 100 years experience and aged 6 years. This Cheddar is crumbly and has the “crunch” that you look for in an aged cheddar. Great in many recipes, salads or just for snacking with your favorite cracker!