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AMBER VALLEY BLUE STILTON - This classic blue cheese is made with pasteurized cow’s milk by the Long Clawson Dairy in the heart of middle England. The finished cheese is cream colored and semi-hard with greenish blue veining radiating from the center of the wheel. The edge of inedible crust is slightly wrinkled and has a grayish brown hue. Stilton Blue is normally aged to around 8 weeks.

AMBER VALLEY COTSWOLD - This is a full-flavored, creamy, mild cheese, similar to cheddar. It is produced from whole milk, and is a variation of Double Gloucester. The addition of onions and chives provide a distinctive, flavorful enhancement. The rind is hard gray, with blue mold; however, most pieces available for retail have already been cut away. Pair this with a full-bodied red wine such as Shiraz or Zinfandel. Also, this cheese is considered a “Pub” cheese in England. As such, it pairs well with beer.

AMBER VALLEY DOUBLE GLOUCESTER - Double Gloucester is a bright orange, cheddar style hard cheese produced in Lancashire, England. The texture is creamy, smooth and firm. This cheese is mellow in flavor and can be used in any way that you enjoy a mild cheddar.

AMBER VALLEY HUNTSMAN - This cheese consists of traditional Blue Stilton sandwiched between two layers of Double Gloucester. The best of both worlds, this cheese is mellow in places and pungent in others.

AMBER VALLEY RED LEICESTER - Red Leicester, like the Double Gloucester, is also produced in Lancashire, England. This cheddar type cheese has a full robust and nutty flavor. The bright reddish orange color comes from the addition of annato, which is a natural coloring from the achiote seed. The cheese is aged approximately sixteen weeks. Red Leicester makes a colorful addition to any cheese platter and livens up a grilled cheese.

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BELLETOILE - Belletoile is a luscious triple cream with the qualities of brie and whipping cream rolled into one. Light and airy before dinner, or equally as pleasing as a dessert cheese. Do not overlook it as an ideal cheese for brunch, possibly with smoked salmon and toast points, or fresh fruit and biscuits.

BRAVO CHIPOTLE CHEDDAR - Bravo Farms pays close attention to detail. Quality starts with the cows in their pastures, creating American originals from traditional European methods. Cheeses are made using fresh raw milk from Grade A Holstein, Brown Swiss and Jersey dairy herds. Only the finest quality ingredients are used, never any hormones or preservatives. Chipotle Cheddar is made with smoked, dried jalapenos. It has a wonderful spicy and smokey flavor and colorful marbled texture. Since the cheese is produced only with plant rennet, it’s the perfect cheese for vegetarians. Try it as a table cheese with wine or beer, on a burger or in your favorite mac & cheese recipe.

BRIE - The term Brie covers a small family of cheeses, all of which at one time carried the name of the particular place where they were made. All are soft, unpressed, cow’s milk cheeses with white rind flora, molded into flat disks and ripened from three to four weeks. Brie is made all over France and in many other countries as well. All Bries should be full flavored, fruity and mildly tangy. Ideally, the body is rich, shiny and straw

BRIN D’AMOUR - French for "bit of love", this Corsican cheese also goes by the name Fleur d'Maquis, meaning "Flower of the Maquis", the wild, brambly groundcover for which Corsica is famous. Brin also means "sprig" and refers to the gray, ashy dried herbs which cover this elegant cheese. Made from unpasteurized sheep's milk, the cheese is sweet and gentle with an herbaceousness, lent from the coating of rosemary, thyme, savory, coriander and juniper. When aged from 1-2 weeks, the pate is soft and moist. After a month or two, the cheese becomes very white and develops further in flavor and becomes almost runny. Serve with antipasti, crumbled on a salad or dribble with olive oil and serve with toasts for an appetizer.

BUCHEROLLE - Bucherolle comes to us from the Poitou region of France. This aged goat cheese is soft ripened and has a delicate sharpness and is slightly salty. The exterior is a bloomy soft rind and inside is a chalky colored, creamy interior. The creaminess increases towards the edges and the rind is entirely edible. It will enhance any cheese platter and goes great on salad, pizza, pasta or in a sauce.

CHAOURCE LINCET - Chaource comes from the Champagne region of France. It is made from pasteurized cow’s milk, is soft-ripened with an edible, bloomy rind and has a 50% butter fat content. It is milky sweet, rich and creamy at all three stages of ripeness: young is white and chalky, aged is runny around the edges and fully ripe is very runny with reddish mottling on the bloomy rind. Excellent, of course, with Champagne or a sparkling Muscato d’Asti for dessert.

CHAUBIER - This mild French semi soft cheese is produced from a combination of goat and cow milks. The exterior is a washed rind with a pale straw colored interior that can be smooth to grainy. The flavor is mild and nutty and the cheese is lightly aromatic. This is a great cheese for snacking and party trays and pairs well with many wines.

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CHAUMES - Chaumes is a cow’s milk cheese from Perigord, in the southwest region of France, made by traditional cheese making processes. Translated literally, “chaumes” is French for stubble. It is a soft pale cheese with a rich, full bodied flavor and springy texture. Its aroma is generated by the cheeses bright tangerine orange soft rind. The rind appears after several washings of the crust, along with brushing with some ferments. It is used as a table cheese and works well for grilling. Enjoy it with a Bordeaux or Bourgogne wine, or even a bitter beer.

CHIMAY GRAND CLASSIC - Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from good milk from their farm and matured in the vaulted cellars of the abbey. Today, Chimay cheese is made exclusively with regional milk and the Trappist monks have modernized their production equipment. Technology has combined with tradition for the greater happiness of the connoisseur and Chimay cheese has adapted itself to high consumption while retaining its authenticity. Chimay is a pressed cheese; the rind is natural, non-colored, without preservatives and slightly flowery. After maturing for four weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavor.

COUTURIER CHEVRE - This soft and spreadable goat cheese is produced in France from pasteurized milk. It is enjoyable with or without the addition of herbs. Try slicing into medallions, breading and baking to create a goat cheese crouton. These are a great addition to your favorite salad.

CYPRESS GROVE PURPLE HAZE - Lavender buds mixed with wild harvested fennel pollen give Purple Haze its addicting flavor. Its sweet flavor is wonderful as a dessert with honey and almonds or in a main dish with lamb.

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DANISH BLUE CASTELLO - Blue Castello, from Tholstrup, maker of fine cheeses since 1893, is a triple-cream, blue-veined cheese with a washed-rind. The surface has a unique combination of blue-green and reddish molds. These molds give Blue Castello its distinct aroma and flavor. It has a delectably rich and buttery taste accented by its tangy blue veins. The mild flavor develops steadily as long as it keeps, but it never becomes strong.

DELICE DE BOURGOGNE LINCET - The remarkably pungent (somewhat moldy) aroma of Delice de Bourgogne belies the velvet-smooth texture and subtle taste of this cheese. Similar to the classic Brie both in appearance and texture, this sumptuous cheese delivers an extra triple-cream punch to the palate. Its outside is yellowish-white in color, with a soft, chalk-like dusty rind. The smell can be overpowering at first, but adds a playful contrast to the sweet and creamy interior. The first layer is soft and smooth and stark white in color, but as you approach the center, Delice’s texture becomes thicker and more consistent, comparable to that of cream cheese. The natural blending of the intensely flavored exterior and that of the more subtle and soft interior makes Delice an unusually delicate cheese. Spread on bite-size toasts for a simple appetizer or serve as a dessert course. Serve with Champagne, a slightly acidic Riesling or fruity Sauternes.

DIANA SUPREME CREAM CHEESE - This cheese is made without the addition of vegetable gum or preservatives. Its texture is more crumbly than other commercial cream cheeses. The cheese is made from cow’s milk and has a thirty five percent fat content. Great for cheesecakes and baking, or just spreading on a bagel. Also, try mixing in some fresh herbs and pipe through a pastry bag to garnish buffet platters or stuff crudités.

DRUNKEN GOAT - From the village of Jumilla in the Murcia region of Spain, Drunken Goat is a semi-soft artisan goat cheese with a smooth violet rind produced by soaking in double pasta wine for forty eight to seventy two hours. The wine, which is rich in color, not only gives the exterior a dramatic visual effect, but enhances the mild flavor of the cheese with its fruitiness and luscious grape aroma. Aged about seventy five days, it has a sweet and smooth flavor. This style of cheese is delicious with crisp, fresh white wine like Domaine Du Pouy or a softer red such as Beaujolais.

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EMMENTALER - Emmentaler, also called Swiss Cheese, is known for its grand size and its handmade quality. For more than one-and-a-half centuries to date, Emendable has been made in village cheese dairies. The Emmentaler cheese-making process is an old tradition using pure cow’s milk and a maturation period of at least four months. This process allows the rind to develop in an entirely natural manner, enclosing an ivory-colored, mild, slightly nutty tasting cheese with cherry sized holes. Emmentaler from Switzerland is a delicacy on every cheese platter, a popular dessert cheese, and is a perfect melting cheese for warm dishes.

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FLORETTE - This goat cheese from the Guilloteau family of cheeses continues to round out their impeccable line of soft ripened selections. Besides its unique octagonal shape it is also unique in that it very rarely develops a sharpness that is a potential downfall in a goat’s milk brie style cheese. Instead, it is characterized by subtle, delicate flavors with a slight goat cheese aroma. The texture is satisfyingly creamy and spreadable. Be creative with this cheese, using before or after dinner. Serve with apple slices or even crisp vegetable crudités and black olives.

FONTINA VAL D’AOSTA - This cheese has been the victim of becoming known by its imposters. Danish "Fontina", Fontinella, Fontal and Fontella all aspire to the richness and quality of the real thing.. Real Fontina is marked with a Consorzio stamp of a mountain and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It

FOUGEROUS - A petite Brie cheese, Fougerous is hand molded and wrapped in fern leaves, which give it a woodsy, mushroom-like flavor. The texture is smooth and creamy. Enjoy as an appetizer or serve for a dessert course with pears.

FROMAGER D’AFFINOIS - This fantastic soft ripened cheese is a welcome addition to the Brie world. When ripe it has a runny texture that coats like icing. The rind is flawless and adds flavor to the sweetness of the cheese. Affinois is sinful, a buttery smooth indulgence to say the very least. You can also enjoy the same great cheese with the addition of garlic and herbs or peppercorns.

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GORGONZOLA - From Italy’s Lombardy region comes the most imitated blue cheese in the world. Authentic Italian Gorgonzola comes in two varieties; Dolce, meaning sweet, and Mountain, which is the sharper and firmer version. Gorgonzola is mild yet tangy, and creamy with a pale white interior laced with streaks of blue. Enjoy as a table cheese or as an ingredient in your favorite salad. Or try it the Italian way, on a plate drizzled with honey.

GRAFTON CLASSIC RESERVE CHEDDAR - Aged for about two years and sealed in black wax to keep the cheese fresh, Classic Reserve is the signature product of Grafton Village Cheese Company. This extra aged cheddar is made with milk from selected herds of Vermont Jersey cows, chosen for its superb creaminess and high butterfat content. Farmers of these herds have signed affidavits that their animals will not be treated with synthetic bovine growth hormones (rBGH). The cheddar is one hundred percent natural, free of any chemical preservatives or additives.

GRAFTON SMOKED CHEDDAR - This cheese is bathed in the cool smoke from smoldering maple wood for four to six hours. The smoke is used to season, not to preserve. It adds a delicious nuance reminiscent of bacon. Enjoy with omelettes, in mashed potatoes or as a new dimension on your cheese platter.

GRUYERE - This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese. It is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere. Enjoy this traditional favorite julienned into a chef's salad, melted on a hot open-faced sandwich, or of course, in a classic cheese fondue.

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IL CAPRINO CREMOSA TARTUFO - These small, button shaped cheeses are produced in the Piemonte region of Italy. The cheese is produced from goat’s milk and has the texture of cream cheese. The addition of black truffle saturates the fresh, milky cheese with further flavor.

IRISH CHEDDAR - This firm, aged cheddar is produced from cow’s milk. The flavor is full, but not overly sharp. Inside, the cheese is closely knit and ivory in color. Enjoy this cheese on a platter with beer or wine. Also, the meltability is exceptional so it is a great cheese for cooking. Is much enjoyed when paired with fruits.

ITALIAN FRESH ASIAGO (ASIAGO FRESCA) - Asiago originated in, and is named after a small village in Italy. The firm and supple texture of this cheese makes it easy to cut, shave, spread or melt. Fresh Asiago is cured for not less than sixty days and often at least 4 months. The longer Asiago is aged, the harder the texture will become, while the flavor takes on a more robust character. Asiago Fresca has a nice tangy flavor and aroma that one expects from a top quality cheese.

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KING ISLAND ROARING 40'S BLUE - A full flavored blue made from cow's milk with a sweet, slightly nutty character and good aftertaste. A Roquefort style mold is used to create this unique and exciting cheese style. Originally the mold for the cheese was grown on bread for 70 days, before being sprinkled on the curds before they were placed in the molds. An exciting cheese that blue lovers will enjoy trying.

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LE BERGER DE ROCASTIN - In the Brie family, this French soft ripened cheese is made from pure sheep's milk. It has a white, creamy, smooth interior and a flowery, white, edible rind. It is rectangular shaped and ripens in just 2 weeks. Rocastin is compatible with many foods and wines and adds an alternative flavor choice when looking for variety.

LE PAPILLON ROQUEFORT - Roquefort is the ancient blue cheese from the Rouergue, an area of southern France. It ranks among Stilton and Gorgonzola as the three musketeers of blue cheese. These three set the standard for all other blues. Unlike the other two, Roquefort is made from raw sheep’s milk, as opposed to cow’s milk. It is aged in the caves of Cambalou for a minimum of three months and is intensely flavorful. The Roquefort Association, Inc. protects the quality of Roquefort and marks all genuine Roqueforts with a red sheep seal.

LONG CLAWSON BLUE SHROPSHIRE - Blue Shropshire is an unpressed yellow cheese with distinctive blue veining. It is a full fat, semi-hard cheese and has a smooth texture. Each Blue Shropshire is made by hand and has an attractive golden russet coat. Excellent served with Claret.

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MAHON - This pillow shaped cow's milk cheese is made on the island of Minorca, off the Mediterranean coast of Spain. Minorca is blessed with temperate weather year round and from the fall through early spring, this tiny island transforms into one huge lush meadow. During this time of year most cheese making slows down considerably due to lack of feed, but this is when Minorca - a virtually flat island-kicks into high gear cheese making. The unique shape of this cheese derives from the curd being piled in the center of a cloth, square corners are knotted and twisted together and the cheese is pressed and twisted for a few days, before being aged. The texture is wonderfully smooth with a sweet and fruity aroma. Try enjoying this cheese the traditional way- sliced, then sprinkled with olive oil, black pepper and tarragon. The cheese is also delicious when melted.

MANCHEGO - Manchego is the best known and most widely available Spanish cheese. It comes from La Mancha, the land of Don Quixote, and was originally made only from the milk of Manchego sheep. Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden color. It comes in a 10 inch diameter wheel, 5 inches thick with a herringbone design on the rind. It ranges from mild to sharp, depending on how long it is aged.

MARIN ROUGE ET NOIR PETIT CRÈME - For more than a hundred years, Marin French Cheese Company has strived for authenticity in its hand crafted artisan process. Their cheese is created from traditional recipes, using traditional cultures to achieve the taste and quality of true soft ripened cheeses. Petit Creme is creamy, rich, buttery and mellow. Inside the smooth, edible rind, you’ll find a pale yellow interior that tastes as elegant as it looks. Softened at room temperature, it spreads nicely on crackers or complements apples, strawberries, pears, melons, grapes or walnuts. When heated, the smooth interior melts into an even more perfect spread.

MARIN ROUGE ET NOIR YELLOW BUCK CAMEMBERT - Often called the "queen of cheeses," this world famous cheese is legendary. Named by Napoleon after the tiny hamlet of Camembert in Orne, France, where it originated, it is mild in flavor, soft creamy to buttery in texture, with a "nutty" tanginess unlike any other soft ripened cheese. Rouge et Noir Camembert is best served "straight" as a dessert spread on neutral crackers, with native goodness complemented by thin slices of apple or pear. Camembert also provides a distinctive flavor for appetizer and canapé dishes.

MAYTAG BLUE - Nestled in among the rolling hills of central Iowa is the Maytag appliance factory. Down the road and around the corner is the Maytag Dairy, which produces Maytag Blue cheese, among other, lesser-known cheeses. Yes, the two are related. Fritz Maytag, son of the founder of the Maytag washing machine company, decided he wanted to make his own entrepreneurial mark on the world. Shortly before World War II, he began working with scientists at Iowa State University to begin making a great American blue cheese, modeled after those of Europe. The result was one of the first American farmstead cheeses of superior quality. The dairy is now independent of the appliance company and collects milk from a local dairy cooperative, rather than raising its own cows. Maytag cheese makers, however, are still hand making the same cheese that they created in the 1930's. Maytag Blue's popularity has taken off with the growing interest in American farmstead cheeses, and this wonderful, tangy blue cheese is now featured on menus across the country. Its wonderful flavor, moist yet crumbly texture, and lemony finish make Maytag one of the world's great blue cheeses.

MOLINARI SALAMI & SALAMETTI - P.G. Molinari is a name that has meant excellence in Italian Salami and sausage for over one hundred years. Founded in 1896, Molinari & Sons has carried on the traditional art of sausage making in the cool climate of San Francisco. Italian dry salami is a mixture of finely minced pork and beef, with added spices and garlic. The salamettis are stuffed in smaller diameter casings, giving them an old fashioned flavor.

MORBIER - The first wheels of Morbier ever produced were made from milk leftover from Gruyere de Comte production. The cheese maker would press the leftover curd from the evening production of Comte into a mold and cover it with a thin layer of ash to prevent it from both drying out and attracting flies. The next day he would add the leftover morning curd on top of the ash. The result is a two-layered semi-soft cheese with a complex fruity flavor and a slight tang. The two layers of the cheese have slightly different flavors, with the layer from the evening milking tasting fruitier than that from the morning milking. The ash not only separates the two layers of the cheese, it also serves an aesthetic purpose as it makes a dramatic presentation. Morbier is made using raw cow's milk and has a complex, bold flavor. Its yellow-ivory interior has a smooth texture, wrapped inside a creamy-brown crust. This cheese pairs well with French Saucisson or is great on a sandwich made with a crusty bread. It also melts beautifully.

MOUSSE PERIGORD PATE - Duck, chicken, turkey, cream, black truffles and sherry are blended to perfection to create this pork free mousse. The region of Perigord in Southern France is known for its fragrant black truffles, delectable Foie Gras and other culinary delights.

MOUSSE ROYALE PATE - A delectable mousse of goose liver, pork, mushrooms, spices and delicately sweetened with Sauternes wine.

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OLD AMSTERDAM AGED GOUDA - Old Amsterdam Gouda is an extra-mature whole cow’s milk cheese with a rich, robust and tangy flavor. Unaged Gouda is rather bland but when aged and turned frequently, it becomes very hard and amber colored with a perfumed, Scotch whiskey kind of aroma – both sharp and sweet at the same time, like molten honey or butterscotch. Serve with your favorite fruits, good bread and beer, light red or fruity white wine.

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P’TIT BASQUE - This semi-hard, Manchego-type sheep’s milk cheese is handmade in the French Pyrenees. The Pyrenees Mountain range, a natural border that divides France and Spain, is populated by the Basques, a people who have their own customs and language. Although the Basques live on both sides of the border, they produce this cheese on the French side. This cheese is produced from pasteurized milk.

PARMIGIANO REGGIANO - Parmigiano Reggiano is a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks... just sweet, fresh cow’s milk in it’s pristine state... then the artisan's ancient skills... and then nature's own good time (aged from 18 to 36 months).

PATE MEDITERRANEAN - This pate is prepared with chicken, sun-dried tomatoes and black olives, fusing in a taste of the Mediterranean.

PECORINO ROMANO - Pecorino denotes sheep's milk in Italian, and Pecorino Romano is one of the oldest and most versatile of these cheeses. Whereas Reggiano and Grana are the favored grating cheese of Northern Italy, Pecorino Romano dominates the southern portion of the country. The original production area of Pecorino is Lazio, the section of Italy that surrounds Rome. The cheese is made from unpasteurized milk and is aged over six months.

PEDROZO NORTHERN GOLD - Northern Gold farmstead cheese is made from the milk of rBGH free cows that are grass fed on organic pastures. It is a raw milk cheese that is produced in the Portuguese style. Aging lasts at least sixty days. The cheese is semi-hard, creamy and yellow with a firm texture and mild nutty flavor. A true table cheese that can be used in any application.

PETIT LIVAROT - An ancient cheese of Normandy, created by monks, it takes its name from the town of Livarot. Historically, it is nicknamed "The Colonel" because it is banded with five stripes like a French Colonel. These were originally pieces of a sedge grass to help the cheese keep its shape but are now pieces of orange-colored paper. Typical of washed rind cheeses, Livarot is not for the meek. The aroma can be strong and smelly with bold, spicy flavors on the palate.

PETIT PONT L’EVEQUE - One of the world’s ancient cheeses, Pont L’Eveque dates back to the Thirteenth Century. Made on the coast of Normandy on small farms that use rich salt milk, Pont L’Eveque is a small cheese that is formed into a square shape. Pale yellow in color with a white-orange rind, it is a very rich and soft cheese with a supple yet firm consistency. It is well known for its delicate bouquet, which is said to be reminiscent of the Norman countryside, however it does tend to have a strong, pungent aroma that is not for the timid. The flavor is creamy and full-bodied, especially if you choose to eat the rind (some prefer to trim it). Packed in its own little wooden box and aged for 45 days, Pont L’Eveque is a cheese the French are very proud to call their own.

PORK CAMPAGNE - This is the traditional pate of France. Starting with coarsely ground pork meat and pork liver, spiced with onions, garlic, parsley, bay leaves and thyme, the mixture is then slowly cooked in the traditional way. The result is a taste sensation.

PORT SALUT - Port Salut is the paradigm for monastery cheese. The wheel is lightly pressed, with a golden, washed rind and smooth, springy semi-soft body. The flavor is full and mellow with a slight bite. Port Salut originated in the early nineteenth century at the abbey of Entrammes near Lavalin, the Department of Mayenne. In 1815 a group of Trappists, returning from exile in Switzerland, used the abbey, which they renamed L’Abbaye de Notre Dame de Port-du-Salut. They made cheeses, influenced by the Swiss, which became well known under the description Port-du-Salut. This trademark was sold after World War II to a commercial enterprise, but the monks continued making their own cheeses, sold under the name of the abbey, Entrammes.

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SAINT ANDRE - Named for its producer, St. Andre Creamery located in France, this soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cow’s milk and enriched with pure cream. St. Andre has a bloomy white edible rind and a soft creamy interior similar to Camembert. Its flavor is rich and buttery, due to the addition of sweet cream during the cheese making process. This sinful treat is perfectly paired with a light, fruity rosé.

SKYHILL CHEVRE FETA - Skyhill Goat Farm produces this wonderfully creamy goat’s milk feta. The flavor is soft and mild at first and develops slowly. Also, there is no overwhelming salty brine flavor. A welcome addition to the world of feta.

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TALEGGIO - Taleggio shares a history with Gorgonzola in that it was also originally a product of the tired cattle that needed to be milked after returning from the long climbs down from summer pastures. The making of Taleggio is believed to go back to the tenth or eleventh century, with the first documents mentioning the cheese in the year 1200. However, until the early 1900's it was simply called “stracchino”: a name which is still used, especially in Lombardy, and which defines not so much a specific cheese, as the large family of soft, square-shaped cheeses very popular in the region. The rind in an intense burnished orange-brown color with several molds and the stamp indicating it is a true Taleggio. It is a wonderfully distinctive cheese with a wide range of flavors including a meaty richness, accented with yeasty, fruity qualities and a tangy, salty bite. When ripe it should be creamy with a dry, but not cracked rind and possess a pungent aroma.

TETE DE MOINE - Tete de Moine is an old monastery-style mountain cheese whose name translates to "monk's head". Traditionally it is sliced horizontally with a girolle to create ruffled, very thin rosettes. Once the top part of the rind is taken off, it resembles the bald top of a monk's head. The firm, dense texture, though not dry, makes it perfect for paper-thin slices. The flavor can range from very fruity and rich to pungent and very sharp.

The cheese should be soft, rindless, and a bit crumbly. One of the premier producers of Roquefort is Le Papillon, which is the cheese we have chosen to carry. Le Papillon means butterfly in French, and this company has been making Roquefort cheese in Soulzon, France since 1906.

TRECCIONE SCAMORZA - This Italian, full fat, hard cheese is produced from cow’s milk. The appearance is a traditional braid, similar to a loaf of baker’s bread. Smoking gives the cheese a more complex flavor and there is a salty presence as well. Enjoy in many ways or in the traditional style, with olive oil and fresh tomatoes.

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VELLA DRY JACK - Vella Dry Jack is aged for seven to ten months. It is firm and has a pale yellow color. It is great for grating, shredding, slicing, cooking or just plain eating. Marvelous in toasted cheese sandwiches, omelets and soufflés. Delicious shredded on pasta, soup or tacos. Dry jack complements fruits and wine. It pairs well with both red and white wines as well as many ales and ciders. Produced by Ignazio Vella, in Sonoma, it is an American

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WILLOW MAID DRY JACK WITH PEPPERCORNS - Willow Maid dry jack cheese, the “King of California Cheese”, was developed during the 1930's and 1940's, when hard cheese was unobtainable from European sources. The Rumiano family has been instrumental in its development. Pasture fed Jersey cows in the Humboldt and Del Norte counties of California create rich, clean milk for this cheese. Each wheel is hand made as it has been for three generations. As this cheese is aged, often up to one year, a medium to sharp nutty flavor develops and a traditional coating is applied. Enjoy this robust, peppery cheese shaved thinly or grated into your favorite pasta dishes.