SAINTE-MAURE @ FRANCE -- pasteurized chevre with a vegetable ash coat and piece of straw reinforcing its midsection. Hints of walnut.

SELLES SUR CHER @ FRANCE -- thin and cohesive, with a tiny, oozing creamline atop a fluffy interior paste with the pleasant texture of damp clay. The rind delivers insistent mineral notes, while the center is all briny, goaty tang and new-mown grass.

LOIRE VALLEY @ FRANCE -- pasteurized goat cheese takes its shape from Napoleon who demanded that the pointed tops be removed after his military failings in Egypt. Great minerality and flavor.

POITOU @ FRANCE -- prances on the palate with flavors of lemon zest, tempered by a deep minerality and the texture of creamy boardwalk fudge.

VERMONT @ USA -- this bright and creamy log is rolled in Herb de Provence, leaving an earthy, herbal flavor lingering on the palate.

MASSACHUSETTS @ USA - this award-winning goat log is infused with garlic, parsley, and thyme. bright, creamy, and herbaceous, it’s a soft and spreadable cheese that’s designed for easy eating.

CALIFORNIA @ USA -- buttery and fudgy, this goat’s milk round has a bloomy rind and sweet, creamy paste similar in flavor to traditional Brie that brings forward notes of freshly baked bread and button mushroom, with a fluffy mouthfeel reminiscent of classic triple creams.

PIEDMONT @ ITALY -- when you break past its paper thin rind, Brunet's paste retains a goaty tang while our aging caves impart complex flavors of sweet straw and seeded bread loaves.

VERMONT @ USA -- brie-style goat’s milk cheese. This intensely creamy farmstead cheese has notes of fresh milk and a light mineral essence, with a touch of traditional goat’s milk tang. mild and sweet. pairs well with blackberry jam, or black truffle honey.

GRAFTON VILLAGE CHEESE CO @ VERMONT -- all about mellow tartness and creamy mouthfeel, with flavors of fresh hay and sweet milk.

GRAFTON VILLAGE CHEESE CO @ VERMONT -- creamy and rich, with the comforting appeal of an old-school farmhouse cheddar.

GRAFTON VILLAGE CHEESE CO @ VERMONT -- the earthy qualities of the truffle pair well with the sharp cheddar, bringing the woodsy outdoor flavors of grass and nuts to the forefront.

ILE DE FRANCE @ FRANCE -- the tender, downy mold rind gives a contrasting bite to a melting straw-colored paste within. aged to rich, creamy perfection, this wheel of Camembert is toasty, buttery, and ever so lactic.

HUDSON VALLEY @ NY -- "Camembert"? it usually isn't square, made with a blend of pasteurized sheep and cow milk, and boasting a slippery, thick texture and mild, well-salted flavor... but the farmers at Old Chatham do it differently!

HUDSON VALLEY @ NY -- a beautiful and creamy blend of cow and sheep's milk.

HAUTE-MARNE @ FRANCE --cheesemakers wash each little cow's milk round with brine and then rub it with raccou, a natural colorant derived from a tropical shrub. the elegantly wrinkled rind adds textural interest and develops a dense cream that is cakey at the core with a luscious creamline and distinctive porcine savoriness.

BOUROUGNE @ FRANCE -- a pasteurized triple creme (75% butterfat in dry matter) that marries full-fat cow milk with fresh cream, producing an unapologetically rich, whipped delight. pungent rind: straw and mushroom aromas.

NORTHEAST VERMONT @ USA -- 2017 american cheese society winner. a classic white bloomy rind, with a smattering of exotic mauve- and dandelion-hued molds heightening its complexity. The paste is a revelation - milky, luscious, prone to running across the plate.

SARDINIA @ ITALY -- nutty, dry aged sheep's milk so it's ready for you to sprinkle over any dish your heart desires. robust and hearty.

EMILIA ROMANGA @ ITALY -- toasty, nutty, and has just a hint of bright fruitiness.

NORTHEAST VERMONT @ USA -- a cradle of spruce bark imparts a subtle, almost pine forest-y flavor to the oozy, floral, near-liquid paste. This little bundle of joy is meant to be eaten with a spoon. break through the top of the cheese, and dip in your favorite petite toasts or crusty french bread.

VERMONT, NORTHEAST @ USA -- perfect for bagels, desserts, veggies, and just about anything else, this decadent blend of fresh organic cow’s milk and cream is a bright, luscious pantry staple.

FRANCE -- decadent and buttery, this silky triple cream cheese is light and mild, with a soft texture that’s made for easy spreading and snacking.