These savory, herbaceous wheels of raw sheep's milk cheese are made with cardoon thistle, raw sheep's milk, and salt and can boast Portugal's DOP name protection (similar to France's AOC).. As the wheels age, the paste becomes harder and chewier, but no less delicious. Using the raw cow milk of local farmers the cheese is washed in hops, giving it an additional layer of flavor over a rich smooth firm paste. Beaufort Chalet d'Alpage is a raw cow's milk cheese made in the Haute Savoie region of France, and its wheels are among the largest wheels of cheese produced artisanally. Pair Brillat Savarin "natural rind" with Domaine Chandon Ros. The Nettle Meadow Kunik is a unique and somewhat decadent cheese made from goat's milk and Jersey Cow's milk cream at Nettle Meadow Goat Farm in Thurman, New York. Because of its slightly higher level of salt, it is well suited for salads. While a young Beaufort has a mild, fruity, sweet flavor, the Chalet d'Alpage farmer's variety that we have selected is aged longer and develops a lovely, rounded, more savory note.

Pierre Robert is a decadent triple cr?me style cheese from Seine et Marne. Quicke's Cheddar is made in the traditional style of English farmhouse cheddars that is, it is bound in cloth, larded, and left to age for 18 months or more. We recommend that you try pairing this cheese with Merlot or an Alsatian white wine. Fouchtra is a lovely goat cheese from the Auvergne of south central France. We recommend that you try pairing Nettle Meadow Kunik with Champagne or other sparkling wines. This is the dessert for cheese and fine food lovers everywhere. When cut into, the hard smooth exterior reveals a cheese with perfect crystalline texture, a piquant, salty flavor, and a great aroma. Pair Azeit?o with Tempranillo or Albari?o. Made from fine, parchment paper, they enhance any cheese display, providing a lovely contrast to both color and texture. The Artisanal Premium Cheesecake is a silky, luscious, and decadent treat. On the edge of the Bodensee Lake in Canton Thurgau in northern Switzerland three master cheese makers at K?serei Studer are using thermalized milk to create this firm, powerful cheese. Each piece weighs approximately one pound.

This lovely cheese is buttery, rich, creamy and decadent with a rare "natural rind" which is essentially a thin skin. Its slightly crumbly quicke's cheddar by artisanal premium cheese texture becomes significantly creamier in the finish. With a mild aroma, this cheese has a pale straw colored paste and is slightly open grained, with a few tiny holes. Molded in cloth, Azeit?o has a rustic appearance that adds to its romance. In the Rh?ne Alpes region of France. Nebbiolo wines are a sensation match for this King of Cheeses. The small wheels are so young and tender that they are generally packaged in a small terracotta pot. When Robert Rouzaire and his friend Pierre began to tire of their Brillat Savarin, inspiration struck. The wheels are then aged for sixty days in Asturian caves. Beaufort has a natural smear rind and is immediately recognizable by its inwardly curving sides.

Our Appenzeller is selected and ripened by Ma?tre Fromager Rolf Beeler. Pairs best with full bodied white wines such as Chenin Blanc. It is characteristically artisanal premium cheesecake by artisanal premium cheese aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. Parmigiano Reggiano is one of the key cheeses on any cheese board. Hoch Ybrig is a mountain cheese made from cow's milk in Canton Schwyz, Switzerland, during the summer months. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread.

It is in the Alpage family of cheeses, developing its unique character from being washed in a white wine brine. Brillat Savarin, Petite is a cow's milk, triple cr?me hoch ybrig by artisanal premium cheese brie style cheese from France. The cheese is washed in brine with herbs and aged for a minimum of six months to attain the tangy, meaty flavor. Saint Marcellin is traditionally paired in Lyon with Beaujolais. Beaufort, chalet d'alpage (aoc) by artisanal premium cheese Azeit?o was awarded name protection (Denomina??o de Origem Protegida certification, DOP), elevating its stature in Portugal and abroad. Nettle Meadow is a small 50 acre farm with about 100 does in the Southern Adirondacks. Saint Marcellin and its cousin Saint Felicien are small supple cow's milk cheeses from Dauphin. Mary Quicke from the milk of 340 head of cattle on her farm in Devon, England. The thin mottled rind is lovely, similar to the rind andeerer schmuggler by artisanal premium cheese of the better known Saint Nectaire made with cow milk. The flavor and texture are smooth so this cheese can be enjoyed immediately or kept indefinitely.

The pastures where the sheep of Azeit?o graze are lush and covered in herbaceous scrub, giving the milk its characteristically rich flavor. One piece weights approximately 8 ounces. La Peral is a lightly azeitao by artisanal premium cheese blued, rare and delicious cow milk cheese hailing from the village Illas in Northern Spain. Not surprisingly, the Fl?sserk?se pairs well with most ales; it also marries well with medium bodied red wines and a broad range of white wines. Azeit?o is a concentrated round of sheep's milk cheese that is coagulated with cardoon thistle instead of traditional animal rennet. We have selected this cheese from a dairy that has been certified Organic by the USDA. Enjoyed for years at the Artisanal Fromagerie & Bistro in New York, Chef Brennan's famous cheesecake can now be shipped directly to you. With a whimsical boulder ("Pierre" means rock) adorning its snow white rind, Pierre Robert appeals to anyone craving pure and utter decadence. Recreate a traditional French cheese display at home with these decorative leaves. Made with raw sheep milk and cardoon thistle in the region north of Alentejo near the historic city of Evora, the cheese is spicy and slightly acidic and fruity with a light yellow color.

Appenzeller is a classic Swiss "alpage" cheese that receives its scharfe maxx by artisanal premium cheese unique flavors from the herbs, liquors and wines that comprise the solution in which the wheels are bathed. The milk that is used to make the Evora is from the Merina ewe, a breed that is perhaps better known stateside for its wool than its milk. The Chalet d'Alpage version is always rich and flavorful because the pasturing is done high up in the mountains. Traditionally scooped out of its leathery cloth bound rind with pieces of hearty peasant bread, Serra is a a soft, gooey, mildly herbaceous delight. Evora is a small, firm cylinder of raw sheep's milk saint marcellin by artisanal premium cheese cheese from Portugal that is aged from two to three months. The Kunik is a rich wheel of a bloomy, white rind cheese that is elevated by the addition of the cow cream. Andeerer Schmuggler Cheesemakers Maria Meyer and husband Martin Bienerth use the raw cow milk of five local farms to produce this medium strong cheese. Status, Evora was once traded as currency. This cheese pairs ideally with a creamy English stout or pale ale..

Taleggio is a semi soft, washed rind cheese from the Valtaleggio region in northern Italy, near Lombardy. Incredible on its own or served with a fruit jam on hearty Artisanal bread. The wheels are washed frequently and aged for a minimum of four months until they develop an herbaceous, nutty flavor and a smooth, milky finish. Queijo Serra da Estrela comes from one of the coldest and highest regions of Portugal. Buttery, smooth, and mild, this cheese ought to be eaten spread on bread or even graham crackers. One of the queijo de evora dop by artisanal premium cheese best cheeses produced in Rh?ne Alpes region of France, Saint Marcellin pairs well with C?tes du Rh?ne Village like Gigondas and similar Spanish reds. Made in the Emilia Romagna region of Italy, Parmigiano is produced in the shape of large cylinders weighing approximately 80 pound each. This pressed sheep milk cheese from Sardinia can be enjoyed on its own, or when well aged it can be used as a grating cheese. A little cream is parmigiano reggiano by artisanal premium cheese added to the whole milk in the cheese making to retain its touch of creaminess. Her cows produce milk year round and are grazed on grass for as many as 10 months each year, yielding a more flavorful end product.

Pecorino Sardo was awarded D.O.P. Each package contain 20 leaves. Saint Marcellin has a soft, creamy texture and a slight mushroomy aroma of the Geotrichum rind. The paste is moist; the flavor is tangy and buttery. Quicke's Cheddar is crafted by Mrs. The result is a spicy, caramely cheese with a hugely complex flavor profile and tight, crystalline texture. The Andeerer Schmuggler pairs well with ales, medium to full bodied red and white wines. One piece weighs approximately 3 ounces. At the Andeer Dairy in Canton Grisons, Switzerland they use the raw cow milk of five local farms to produce this lovely firm cheese. The paste is smooth and creamy instead of the chalky claylike texture that you find in the goat cheeses of the Loire valley. Try pairing this cheese with light crisp whites and light to medium bodied red wines.

The small golden colored cheeses are semi firm and they have the flavor of a rustic olive oil. The cheese got its name because a German friend loved it so much that he would smuggle a few wheels over the border with him on every visit. La Peral resembles an Italian Gorgonzola and has a nice olive flavor and pungent aroma. One piece weighs approximately 1 Pound. The meat of the Merino french cheese leaves by artisanal premium cheese makes nice lamb too; but being "cheese guys" here, we think the cheeses like the Evoras are far and away the best product that comes from this breed. Pair this cheese with Champage, Muscat, or a hearty Stout. This scrumptious New York style cheesecake, made with premium cream cheese and hand crafted from only the finest natural ingredients, features a buttery pecan shortbread crust and delicious pecan praline crunch topping. The Fl?sserk?se is produced at the K?serei Kramershaus in Emme Valley of Canton Bern, Switzerland. Fouchtra is an atypical goat cheese, not only in texture and appearance, but in its flavor as well. This cheese has a voluptuous milky taste; it is less tart than most goat cheese, and the aroma is subtle.

Appenzeller, Emmenthaler, and Gruy?re form the classic Swiss fondue trio. Typically aged to six months with repeated washings, the cheese acquires a robust flavor with an aroma of cocoa. They began aging the same triple cr?me longer in their caves, enabling it to further develop its flavor and become even more meltingly rich in texture. If you have never tasted Portuguese cheese before, this is a great starting place. This Pecorino Sardo is an especially delicious specimen of this ancient style of cheese, with the requisite minimum 40% butterfat held up with a pleasant tang. Our Hoch Ybrig is aged by master affineur Rolf Beeler near Zurich; it has a slightly granular texture and wonderful, full flavored nuttiness. Its texture ranges from soft and unctuous to firm and chewy; you can cut open the top and scoop its yellow cream onto slabs of nutty bread.

Brillat Savarin, Petite is essentially the cheese equivalent of ice cream. They named their new success Pierre Robert, for obvious reasons. Azeit?o is named for the village where it was born in the foothills of the Arribida la peral by artisanal premium cheese mountain range in Portugal. One piece weighs approximately 6 ounces. Beaufort holds well in the company of bold red flavors such as Syrah and is lovely with Champagnes, as well as with Chardonnay, Riesling, Gamay, and Tannat. Also known as Queso Azul Asturiano, La Peral is made from pasteurized cow's milk by the Lopez Leon family. The texture of the cheese is moist to oozy with a very pleasant melt in your mouth feel. The breed of cow used to make Beaufort is traditionally the Tarantaise a muscled beauty that does flosserkase by artisanal premium cheese well in the barn during the winter and under the stars in the high summer pastures.