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A spreadable sheep’s milk cheese, Miticrema is great both for cheese plates with a drizzle of honey or for cooking. Try using it as a raviolli filling, or add a dollop on top of pancakes. The bright, sweet flavor is approachable and can go either savory or sweet.

Originally from the Netherlands, Helene and Dick Willems brought traditional Gouda-making methods to produce Coolea on their small Irish farm. Their son and daughter-in-law, Dicky and Sinead, have continued the tradition of making the cheese in County Cork. Made with full-cream cow’s milk, its texture is smooth and compact with slight crystallization throughout. Generally,...

Lincolnshire Poacher is made similar to traditional cheddar. It is matured for 14-24 months and although the taste varies with the seasons, it usually has a distinctive fruity, nutty taste with a clean sweet finish. It has been described as sitting somewhere between the continental hard mountain cheeses (such as Comte) and traditional West Country Cheddar.

This cheese is made ​​from pasteurized cow’s milk. It possesses a delicate fruit flavor. This cheese is smoked with beech wood which gives it a creamy texture and a brown-orange rind.

A fresh milk taste with a soft paste under a bloomy rind. It is a mellow brie with a round flavor that is ideal for pairing with wines and fruits.  

This cheese has a dry and rough natural rind, and a color marbled with red, orange, and golden spots. It is firm, supple, delicate, milky, fruity, and nutty.

Le Chevrot is a crottin- (krah-TAHN) style cheese, which describes a small, cylindrical cheese made from goat’s milk. Some say that the name, crottin, was derived from the small clay oil lamp used by goat herders to light their barns. Others claim that the name comes from the French word referring to a lump of dung, or the appearance the crottin takes on once it is very aged....

A perennial favorite, Munster is a washed rind cheese- it is intensely pungent, the inside hides a dense and rich texture and flavor.

Pont L’Evêque is a soft cheese with a washed rind. Once out of its mold, the cheese is turned manually every day. It is washed on the seventh day, which gives the rind its distinctive amber color. The cheeses are subsequently transferred to a cellar for one to four weeks to develop their full flavor as they ripen.

These little cheeses are most similiar to a young Crottin du Chauvignol. They are creamy and slightly tangy when young. At about 7-10 days, they begin to develop a light, white mold rind and become firmer, creamier, and slightly sweet with age.