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This more contemporary cheese (started in 1983) is developed similar to Caerphilly, except that the Cornish Yarg is covered with (sanitized) nettle leaves. Cornish Yarg develops nicely into a milky tasting cheese with rich, creamy, and sweet undertones.

Made from a blend of cows, sheeps, and goats milk, this cheese is creamy and sweet with a full finish. It is rubbed on the outside with paprika. This gives it a dark complexion and a very slight zesty bite.

This Portuguese cheese hails from the little known archipelago, Azores, located about 1,000 miles west of Portugal. This spicy, sharp cheese is firm in texture and crumbles when broken up. Great for use in cooking.

Flavorful yet salty at the finish, these small crottin-size “buttons” are very versatile. They can be marinated, rolled in herbs, or just eaten on their own.

Pairs well with soft goat cheeses.

Pairs well with aged pecorino.

Mustards from Mantua are condiments, sweet or spicy, that are produced by candying fruit and adding drops of concentrated mustard essence to the juice. Crab Apple Mustard pairs well with Pecorino Toscano.

Mustards from Mantua are condiments, sweet or spicy, that are produced by candying fruit and adding drops of concentrated mustard essence to the juice. Green Tomato Mustard pairs well with Cacio di Roma and Taleggio.

Mustards from Mantua are condiments, sweet or spicy, that are produced by candying fruit and adding drops of concentrated mustard essence to the juice. Green Tomato Mustard pairs well with Pecorino Romano and Parmigiano Reggiano.

Mustards from Mantua are condiments, sweet or spicy, that are produced by candying fruit and adding drops of concentrated mustard essence to the juice. Plum Mustard pairs well with aged Asiago and Pecorino Romano.