A strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block-shaped and has a slightly moist, edible rind.
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.
Danish Fontina is pale yellow and semi-soft with a mild slightly sweet flavor. A great table cheese, and also a good sandwich cheese.
More mellow cheese than popular aged varieties, this savory, slightly salty, nutty cheese has a pale yellow interior and almost buttery finish.
Smoked in brick ovens over smoldering hickory chip embers, creating an edible brown rind with an earthiness reminiscent of dark beer.
As delicious as visually pleasing, this Double Gloucester with Blue Stilton combines two very different kinds of cheese into one glorious and unique cheese.
Belton Farm Red Fox is an aged Leicester cheese with a rustic orange color, dynamic flavor, and mature, cunningly unanticipated crunch.
Morbier is produced from one milking, and the thin layer of ash is duplicated with vegetable dye, but the taste and texture are as they were nearly 300 years ago.
A product of the Dolomite Mountain Range in Italy, this full-bodied cheese is aged for over twelve months, giving it a somewhat crumbly and grainy texture.
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.
Entremont French Brie is a double-cream soft-ripened cow milk cheese. An indulgent treat, this Brie is a favorite on cheese platters.
This Feta was made with curds preserved in a salt brine, which gives it a distinct flavor and a specific texture.
Comte is a French cheese with a rich history. This cheese is aged 12 months in 90-pound wheels, is robust in flavor, and has a floral nose.
The most prized and celebrated of all French cheeses. Produced for Atalanta under the Eiffel Tower label, shipped uncut in its original form.
Mild and sweet in flavor, Trappist Monks created this French table cheese in Western France during the French Revolution.