A strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block-shaped and has a slightly moist, edible rind.
This semi-soft blue has a slight bite. A classic after-dinner cheese paired with fresh fruit. Melts beautifully stirred into rich sauces.
Produced in Parma, Reggio Emilia, Modena, and part of Mantua. It is characterized by a rich, delicate and full flavor that is never sharp.
Imported and sourced from Atalanta this low-fat raw cow’s milk cheese is a hard semi-fat cheese, fine-grained, white or straw yellow, enclosed in a hard rind.
A premium quality, pure sheep’s milk cheese with a hard and compact taste. Tends towards light straw coloring.
Somewhat sweet, buttery taste that is slightly reminiscent of fresh nuts and has many round walnut-sized holes evenly distributed throughout.
Gruyère is sweet, slightly salty, with a flavor that varies widely with age. Often described as creamy when young, more complex as it matures
Produced in the La Mancha region of Spain in an arid climate with fluctuating temperatures which produces a complex flavor profile.
This Feta was made with curds preserved in a salt brine, which gives it a distinct flavor and a specific texture.
Danish Fontina is pale yellow and semi-soft with a mild slightly sweet flavor. A great table cheese, and also a good sandwich cheese.
Smoked in brick ovens over smoldering hickory chip embers, creating an edible brown rind with an earthiness reminiscent of dark beer.
More mellow cheese than popular aged varieties, this savory, slightly salty, nutty cheese has a pale yellow interior and almost buttery finish.
Havarti is a semisoft, cow’s milk cheese. Interior-ripened, rindless, and smooth. Taste is buttery, somewhat sweet, and slightly acidic.
Infused with dill, this cheese is quite playful with eyes studding its interior and flecks of the bright green herbs.
Made in England from pasteurized milk. Made in the traditional cylindrical shape, forms its own crust, unpressed, delicate blue veins.
This classic, taste bud-seducing cheese is always the first to disappear from a cheese plate. This Brie from Atalanta stands up against the competition.
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