Semi-hard sheep’s milk cheese from the French Basque Country; Buttery, nutty, slightly sweet with toasted hazelnut richness and a smooth, creamy finish.
Mature cow’s milk cheddar from Somerset, England; Bold, earthy, deeply savory with rich black truffle intensity.
Aged cow’s milk cheese from the Netherlands; Buttery, nutty, slightly sweet.
Wisconsin cow’s milk cheese rubbed with espresso; Bold, sweet-savory with coffee notes (contains dairy, caffeine).
Double cream French cow’s milk cheese; Silky, mild, creamy, buttery.
Hard Italian cow’s milk cheese; Savory, granular, slightly salty.
Goat’s milk cheese with vegetable ash; Tangy and herbaceous.
Spanish cheese made from a blend of cow’s, sheep’s, and goat’s milk; generally mild, and buttery with a slight tanginess.
Semi-hard sheep’s milk cheese from France; Mild, nutty, slightly earthy.
French blue cow’s milk cheese; Rich, creamy, mildly spicy with blue tang.