Brie

St. Andre (France)

A soft-ripened triple-creme made from pasteurized cow's milk. The buttery and silky cheese caresses your palate with a velvet touch. It makes for an excellent companion after dinner with a glass of Veuve Cliquot

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La Tur (Piedmont, Italy)

Pasteurized goat, sheep and cows milk, this cheese is aged 10 days. It has a buttery texture, with a mild but very rich flavor. Pairs great with Prosecco.

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Pierre Robert (France)

A decadent triple-creme-style cheese from Seine-et-Marne. Buttery, smooth, and mild you can spread it on bread or crackers. Pair this cheese with Champagne, Muscat, or hearty Stout.

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Cambazola (Germany)

This soft-ripened cheese is made from pasteurized cow's milk. This triple cream bleu brie has a creamy interior streaked with blue veins. Try this one with anything from Beaujolais to port.

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Semi Soft

Bucheron (Montrachet, France)

A goat's milk cheese native to Loire Valley in France.
Semi aged with a mild flavor that becomes sharper as it matures. The center is crumbly and it gets softer towards the rind.

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Casatica (italy)

This fairly new Italian buffalo milk cheese is soft ripened. It starts sweet and finishes with a slight tang on your palate.

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Truffle Tremor (Arcada, California)

Made from aged goat's milk cheese, the texture is soft and creamy, just about ''runny'' at room temperature. The notes of truffle are up front, but not overwhelming. Try this cheese with a Pinot Noir or Bordeaux

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Cheddars

Tipperary Extra Sharp Irish Cheddar

This pasteurized cow's milk cheese has an affinage of at least 12 months. This cheese is sharp, yet smooth enough to pair with an ale or even a full bodied beer.

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Cabot Clothbound Cheddar (Vermont)

An Old World style cheddar, made out of pasteurized cow's milk cheese. Hand turned and brushed weekly for 10-14 months, results in an array of stunning flavors like toasted nut, toffee and cooked fruit.

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Firm

Sharp Provolone (Wisconsin)

This domestic cow's milk cheese is aged a minimum of seven months. Crafted in the United States from a recipe that has been passed down from generation to generation, this provolone is steeped in Italian tradition.

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Etorki (France)

This cheese comes from the French Basque region, it is aged 3-6 months and comes from a black headed sheep. It is a mild, aromatic cheese that melts in your mouth.

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Scharfe Maxx (Bodensee, Switzerland)

This raw cow's milk cheese is the combined efforts of two small dairies. It has a dark brown rind and a very creamy center, leaving hints of butterscotch and caramel.

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Parmigiano Reggiano (Parma, Italy)

D.O.C. unpasteurized cow's milk aged 30 months, rich salty and full bodied.

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Manchego (La Mancha, Spain)

A pasteurized sheep's milk cheese with a mild, slightly briny and nutty flavor. Aged in natural caves for 3-6 months, imparting a zesty flavor. Pair it with a lovely Rioja, or a medium bodied beer.

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Goudas

3 Year Aged Gouda

From the Netherlands and aged a minimum of 3 years. The unpasteurized cow's milk cheese develops flavors of caramel and roasted nut creaminess

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5 Year Aged Gouda

From the Netherlands and aged 5 years. Unlike the 3 year gouda, this cheese offers a deep complexity, intensified by the salt crystals.

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Midnight Moon (Cypress Grove, California)

This delicious goat's milk cheese has a smooth, semi-firm texture, and a buttery flavor with hints of caramel. The wheels are finished in Midnight-black wax.

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Blues

Verde Cabra (Italy)

This tangy pasteurized goat's milk cheese is made in the style of gorgonzola. You will find this to be a smoother, less intense blue cheese.

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Valdeon (Spain)

A rich and creamy, intensely- flavored cow and goat's milk blue cheese. The wheels are wrapped in Sycamore leaves which contribute to their appearance and complex flavor. This cheese will pair well with a Beaujolais or Muscat.

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Rogue Smokey Blue (Oregon)

Rogue Creamery's ''Oregon Blue'' is the first blue cheese made on the West Coast. Smoked for 16 hours over hazelnut shells from the Pacific Northwest. The result is a balance of sweet caramel and hazelnut flavors that contrast the sharpness of this blue cheese.

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