Cheese

What’s your cheese tastes?

Creamy, funky, sharp, firm, nutty, blue, cow, goat, sheep? We’ve got that!

The Bea’s Knees offers a rotating array of incredible cheeses from all over the world, selected by our cheese gurus. We have imports, such as Roquefort and Gruyere, as well as a unique selection of American made artisanal cheeses from Virginia to Humboldt County. Come by and try something new or re-discover an old classic!

Abbaye De Belloc made by Xavier Bourgon (Pyrenees, France) – Firm cheese made from sheep’s milk. It has a silky, creamy texture and deeply nutty, almost burnt caramel flavors with a strong lanolin aroma. The semi-hard, dense pâte has a concentrated flavor profile that balances the smooth, buttery, nutty and fruitiness characteristics of the cheese. The wheels are covered with a thick, brown, cloth-imprinted rind.

Abondance aged by Joseph Paccard (Savoie, France) – Firm cheese made from raw cow’s milk. This cheese is similar to Gruyere de Comte, but is more complex and buttery. It has a mild, nutty flavor with a ripe and very distinctive fruitiness. Pairs well with a crisp Riesling or a fruity Beaujolais.

Acapella made by Andante Dairy (Santa Rosa, CA) – Artisan cheesemaker Soyoung Scanlan brings a background in science and classical music to her craft. Each cheese has a musical term for its name. A soft-ripened cheese made from pasteurized goat’s milk. It has a mild, buttery flavor with a slightly tart finish. Pairs well with white Burgundy.

Adelegger 17 Month made by Kaeskueche Isny (Isny, Germany) – Hard cheese made from thermalized cow’s milk, it is a small production certified organic cheese. The long maturing process means that the milk has time to develop and enjoy the full benefit of its repeated wine-washing. It is full-bodied, fruity and nutty in flavor. The name comes from a nearby Alpine mountain where some of the Isny farmers that supply the milk graze their cows.

Affidelice made by Berthaut (Burgundy, France) – Soft washed-rind cheese made from cow’s milk. This cheese is from the Chablis region in France; it is very similar to Epoisses, which is made in the same region. Its name comes from the marriage of two words: affine (ripe) and delice (delight). This cheese is very soft, with a moist, terracotta-colored rind, and is contained in a small, wooden box. During affinage this cheese is periodically turned and washed with Chablis, thus encouraging the development of its distinctive satiny and spoonable texture. It has a wonderfully fruity aroma and is both sharp and salty in flavor; the intensity is balanced by a well-rounded earthiness. Pairs well with Chardonnay or Champagne.

Alpkase Spicherhalde made by Vogel Family (Sennalpe Spicherhalde, Germany) – This is artisan, seasonal Alpine cheesemaking at its best. Each summer the Vogel family moves their 30 Brown Swiss cows to this part of the Bavarian Alps to make cheese and butter. They average about two 50# wheels per day. It’s raw cows’ milk that is at once floral, earthy and buttery: a true embodiment of the Alpine meadows.

Anise Lavender Wheel made by Rollingstone Chevre (Parma, ID) – Soft, yet still aged cheese made from pasteurized goat’s milk cheese. Anise and lavender are blended in with the curd during the making of this cheese; each wheel is coated in yellow wax to retain its creaminess during aging. The cheese exhibits a wonderfully flowery bouquet. The texture is extraordinarily fluffy, and the flavor is herbaceous, with a pleasant hint of the goatiness common to this type of cheese.

Anton’s Bavarian Blond made by Zurwies Cooperative (Zurwies, Germany) – A whimsical name for a really good bloomy rind pasteurized cow’s milk cheese. The milk is organic and sourced when the cow’s are on pasture or hay. The flavor is grassy and mushroomy. An excellent example of unique, small production Bavarian cheese. Case 1/1.5#

Appalachian Spring made by Locust Grove Farm (Knoxville, TN) – Semi-hard cheese made from raw sheep’s milk. It is a handmade, Gouda-style cheese and is aged for a minimum of three months. It has a natural rind that is a product of the brining process. The pâte is a gorgeous white color and the flavors are nutty and wonderfully complex, with a subtly sweet finish.

Ardrahan made by Eugene Burns (West Cork, Ireland) – Semi-soft cheese made from cow’s milk; it has a distinctive earthy aroma. The washed rind takes on a golden hue as it ages; under the burnished rind, the buttery yellow cheese turns amber at the center and has a firm and mildly chalky texture. The flavor of this cheese is earthy, savory, smoky and pungent with a delicate saltiness and a finish reminiscent of a young Gruyere.

Arina (The Netherlands) – Made from 100% pasteurized goat’s milk and aged 8 weeks, Arina is distinguished by its surprisingly mild flavor. Wonderful on a cheese board, as a snack, shredded on a salad, or melted in your favorite entrée. Serve with crusty French bread and fruits such as pears, apples or grapes.

Ascutney Mountain made by Cobb Hill Cheese (Hartland, VT) – Firm cheese made from cow’s milk. This cheese is similar to European Alpine cheeses. By 4 months, a mild, clean Swissy flavor is present, balancing the butteriness of the rich Jersey milk, but most wheels are aged 8 to 10 months to develop a more complex character. It has a firm yet creamy texture, with tiny eyes scattered throughout the pâte.

Asiago D’allevo made by Mitica (Treviso, Italy) – Hard cheese made from cow’s milk. This cheese is D.O.P-protected and produced in the provinces of Vicenza, Trento, Padova, and Treviso. The cheese is straw-colored with occasional small eyes scattered widely throughout. By definition this cheese may be aged anywhere from 2-11 months; this one in particular is a ‘mezzano’, aged for five to six months. The aroma is pleasant and slightly herbaceous and the flavor is sweet, with hints of apple and a texture that is light on the palate.

Aspenhurst made by Jasper Hill Farm (Greensboro, VT) – This cheese is a variation of an English Leicester, based on a wonderful Northumberland cheese called Doddington. It is a hand-made cloth-bound cheese, cellared for 12 months; full-bodied and elegant in flavor, this cheese is reminiscent of a Gouda/Cheddar cross.

Azeitao (Portugal) – A concentrated round of sheep’s milk cheese made with cardoon thistle rather than traditional animal rennet. The flavor is sweet, piquant and slightly pungent. Molded in cloth, it has a rustic appearance that adds to its romance. Its texture ranges from soft and unctuous to firm and chewy. The pale orange rind has a strong, earthy aroma that opens to a straw color pâte; the texture is rich and creamy with a sweet, slightly piquant flavor. As the cheeses ages, the interior becomes drier and more dense, giving way to deeper flavors and aromas. Pairs well with a Tempranillo or Albarino.

Backsteiner made by Kaserei Gunzesreid (Gunzesreid, Germany) – This is a raw cow’s milk cheese made by Bavaria’s oldest cooperative. Locally, it is known as a brick of gold for its shape and orange washed-rind. The cheese has a bit of acidity that cuts the rich creamy texture and the barnyardy flavor is balanced with certain milky sweetness. Traditionally paired with dark bread and onions but it adds an extraordinary experience to the best cheese plate. Dark beers would be a natural but it will also work nicely with Riesling and a light Pinot Noir.

Balarina (The Netherlands) – Firm cheese made from pasture-fed goat’s milk. Aged for a minimum of 14 months, this Gouda has a creamy, almost springy texture and sharp, somewhat sour flavor; the finish is complex and sweet. Pairs well with dried and full-bodied whites, or light and aromatic reds.

Baluchon made by Fromageries Jonathan (Saint Anne de la Perade, Quebec, Canada) – A raw milk, washed-rind cheese that is aged just over the legal requirement of 60 days. It is semi-firm with a pleasant, rich flavor of hazelnuts and walnuts, and has a long, slightly pungent finish. This cheese has a sticky orange surface and a big meaty aroma. The rind is lightly sandy and somewhat firm, as well as completely edible; it adds an interesting juxtaposition of flavor and texture to the inside of the cheese. Pairs well with a Pinot Noir or Merlot.

Banon De Chalais (Provence, France) – Semi-soft cheese made from pasteurized cow’s milk. This cheese has a nutty, slightly tart flavor with a powerful finish. The taste is spicy with flavors of grasses and wild flowers. This cheese is washed with a local eau-de-vie (Marc), then wrapped in chestnut leaves and tied with raffia. Pairs wonderfully with a rosé or a Cotes du Provence red.

Barely Buzzed made by Beehive Cheese Co. (Uintah, UT) – Made from pasteurized cow’s milk, this American original is a full-bodied cheese with a nutty flavor and smooth texture. The rind is rubbed with mixture of coffee and French lavender buds, which imparts slight butterscotch or caramel notes to the cheese.

Barilot made by Caseificio Reale (Piedmont, Italy) – Semi-soft to soft cheese made from goat’s milk. This cheese is made based on traditional recipe coming from Piedmont. It has soft, creamy texture and mild, rich flavor. Its taste is not too strong and its paste is soft and elastic. Its rind doesn’t split and keeps the softness of this cheese. It is very good grilled.

Bartlett Blue made by Jasper Hill Farm (Greensboro, VT) – Semi-firm cheese made from raw cow’s milk. This is a blue-veined cheese with a natural rind. Savory, sweet, and creamy, Bartlett Blue has a gorgeous ivory white pâte. Like many blue cheeses, Bartlett Blue is a wonderful match for desert wines. Try this cheese with Port, Sauternes, Madeira, or whites such as Chardonnay.

Bayley Hazen made by Jasper Hill Farm (Greensboro, VT) – Semi-firm cheese made from cow’s milk. This is a blue-veined cheese with a natural rind. The pâte is drier than most blues and the penicillium roqueforti take a back seat to an array of flavors that hint at nuts and grasses — and in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter. It is aged 4-6 months.

Bavarian Limburger made by Zurwies Cooperative (Zurwies, Germany) – This pasteurized washed rind cheese is nothing like your parents or grandparents brought home. This is an elegant cheese with a pudding like texture made from organic cow’s milk. The aroma is more of damp caves and its flavor is tangy and buttery.

Beaufort Alpage 12 Months aged by Joseph Paccard (Savoie, France) – Semi-hard cheese made strictly from raw cow’s milk. This venerable cheese was already known in the time of the Romans and is named after a small rural town in the French Alps; it is made from the milk of Tarentaise cows which live in the mountains and graze exclusively on natural pastures. Each wheel is aged for a minimum of 4-6 months (and often up to 16 months) in mountain cellars, resulting in a cheese that is generally richer and creamier than other mountain cheeses such as Gruyere or Comté. It has a pleasant aroma of milk, butter and honey. The rind is rubbed, clean and robust with a uniform yellow to brown color. The pâte is smooth and very firm but supple with few eyes; some crystalline structures may be present. The flavor profile is flowery and herbal, with a hint of caramel in the finish. Pairs well with Jacquère grape wines (Apremont, Vin de Seyssel), Chardonnay, and Pinot Grigio.

Bella Sorella made by Three Sisters Farmstead (Lindsay, CA) – Semi-firm cheese made from raw cow’s milk. Made from the same recipe as Serena, it is aged for a shorter amount of time (4-6 months) and is unpressed. It has a smooth, creamy texture and a sweet, subtle, almost caramel flavor.

Bellevue made by EMMI (Switzerland) – Semi-hard cheese ,made from pasteurized cow’s milk and rubbed with herbs. A selection of fine alpine grasses/herbs is used to make up this unique specialty cheese; each wheel is carefully rubbed before it is aged, resulting in a full-bodied and slightly nutty cheese with a pleasant grassy/earthy aroma.

Berger Du Rocastin made by Fromagerie Guilloteau (Rhône-Alpes Region, France) – Soft cheese made from sheep’s milk. This cheese has a silky, spreadable texture and smooth, deliciously rich flavor. It is slightly tangier and earthier than a traditional double cream, but just as decadent. Serve slathered on slices of fresh baguette.

Berkshire Blue made by Michael Miller (Great Barrington, MA) – Semi-firm cheese made from raw cow’s milk. This cheese is aged over 60 days. It has a smooth, polished flavor with slightly barnyardy notes of hay and hide that give it a pleasurable kick. Pairs well with Chardonnay or Port.

Berkswell made by Ram Hall Estate (Coventry, England) – Semi-hard hand-made cheese made from raw sheep’s milk. It is a magnificent-looking cheese with distinctive ridges and unusual markings on the thick rind. It weighs around 6lbs and takes around 4 months to mature. With a wonderfully clean, firm bite, it is sweet and nutty with a hint of caramel with a definite tang on the finish.

Bermuda Triangle made by Cypress Grove Chevre (McKinleyville, CA) – Made with the chef in mind, this cheese, when sliced thinly, creates a beautiful and unique presentation. Soft-ripened and double-rinded with ash and surface ripening, the flavor is earthy, yet mild; the texture becoming creamier with age.

Bethmale De Chevre (Pyrenees Region, France) – This cheese is the most famous of the Pyrenees goat’s milk cheeses. Beneath a natural leathery, orange colored rind is a firm but open-textured cheese with a mild and slightly sweet flavor. Its flavor is tangy and somewhat spicy, yet still mild. It is semi-hard, uncooked with a pressed curd and has pea-sized eyes scattered lightly throughout. Its natural rind is brushed and turned for two to three months to assist in hardening.

Bethmale De Vache (Pyrenees Region, France) – This is a cow’s milk version of one of the Pyrenees’ most famous cheeses. Beneath the leathery orange rind is a firm but open-textured cheese. Its flavor is spicy yet mild, with a clean milkiness that sets it apart from the more well-known goat’s milk version. It is semi-hard, uncooked with a pressed curd, with pea-sized eyes scattered lightly throughout. Its natural rind is brushed and turned for two to three months to assist in hardening.

Bianco Sottobosco made by Casiefico La Bottera (Cuneo, Italy) – Handmade in Cuneo from a blend of pasteurized cow and goat’s milk. The cheese is studded with black truffles from Alba. It has a slightly dry texture and a fresh, earthy flavor. Aged for six weeks in a dedicated mountain cave whose walls are made of Tufo (porous rock).

BIJOU made by Vermont Butter & Cheese (Websterville, VT) – Semi-soft to soft cheese made from goat’s milk. This cheese has a mild, fresh goat’s milk flavor with notes of wildflowers, citrus, hazelnuts and yeast. It has a smooth and creamy texture. As it ages the interior becomes soft and the flavor more robust.

BITTO made by Latteria Invernale (Valtellina, Italy) Recognized by the Slow Food Organization as Presidium Cheese saying that Bitto cheese is inextricably linked to the valleys Valtellina where it is made. The name Bitto is most likely derived from the Celtic “bitu” meaning perennial or eternal. The Celts most likely originated in these Alpine valleys around 400BC and were driven back to them by the advance of the Roman Empire. They took advantage of the local pastures to breed cattle and, as a result, to make cheese. Today, the Association of Producers of Valli del Bitto consist of 15 cattle breeders that produce this historic cheese. This is a raw cow’s milk cheese that includes 10%-20% goat’s milk and is made only in the summer while the cows are in the Alpine pastures. Formed in to about 15 pound wheels the cheese can then be transported and aged up to 10 years or more. The flavor of Bitto changes considerably with age. Our wheels are about 2 years old and are very hard and dry. But the flavor explodes with fruitiness and a slight herbal note. It’s a cheese for reflection and contemplation to be savored on its own with a glass of Valtellina Superiore, a Nebbiolo based red wine.

BILLY BLUEmade by Carr Valley Cheese (La Valle, WI) – semi-firm blue cheese made from goat’s milk. The milk for this cheese comes exclusively from pasture-grazed Wisconsin goats. The white part of the cheese has many of the typical features of chèvre — a bright white color, a soft, crumbly texture and a mild flavor. Aged for just four months, the mildness of the white portion contrasts nicely with the sharpness of the blue veins.

BLACK BUTTE RESERVE made by Pedrozo Dairy (Orland, CA) – Firm cheese made from raw cow’s milk which comes from the dairy’s own Holstein and Jersey cows. It is slightly curdy, yet buttery, with a tangy and spicy flavor and distinct notes of dried green peppercorns. Pairs well with light and fruity reds.

Black Gold made by Kermit Carter of Elk Creamery (Elk, CA) – Soft cheese made from organic goat’s milk. This cheese is creamy, salty, and tangy, and in the area immediately under its soft, ash-coated rind Black Gold also delivers a signature peppery kick. Each eight ounce wheel is aged for two to three weeks. Elk Creamery is the first and presently the only certified organic goat dairy in the state. They are situated on a coastal knoll of Mendocino County, in Northern California, above the beautiful Pacific Ocean, overlooking the village of Elk. Their milk comes from their mixed herd of Saanens, Boers, Oberhaslis, Nubians and La Manchas. This unique location, on the boundary of the fog belt, provides a comfortable environment and rich forage for the goats.

Blanca Bianca made by The Mozzarella Co. (Dallas, Texas) – Washed with white wine daily during its aging process, it has a lovely golden brown rind and a creamy white semi-soft pâte. It has a robust washed-rind taste and a creamy mouthfeel; present are salty, earthy tones as well as nut flavors.

Blaues Wunder made by Kaserei Raz (Detligen, Bern, Switzerland) – Semi-soft blue cheese made from thermalized cow’s milk made by Christoph Raz. This cheese is gray in color and has a thin, yet surprisingly sturdy bloomy rind that provides an excellent textural and aesthetic counterpoint to the pale bone-colored pâte (think artisanal Montbriac). The aroma is loamy and woodsy, with a faint hint of autumn leaves. The flavor is mild and slightly sweet with the softest hint of ‘blue’ flavor. The finish is pleasant and clean, and the ‘autumnal’ feel of this cheese is carried through to the end, providing yet another level of interest to this striking and memorable cheese.

Bleu D’Auvergne (Auvergne Region, France) – Firm cheese made from raw cow’s milk. It is a full-bodied, salty and slightly piquant blue cheese with a pale, creamy pâte and dark blue veining. Its flavor is spicy with notes of grasses and wild flowers. Pairs well with a full-bodied red or a sweet white such as Sauternes.

Bleu De Chevre (Bleuet) made by Pascal Jacquin (Touraine, France) – Firm cheese made from goat’s milk. This cheese is a most unusually-shaped triangular log. It has a white, bloomy rind and generous blue veining. The texture is thick and smooth; the flavor is rich and often likened to a goat’s milk Gouda, with a distinctive blue sharpness and tang, yet maintains a softer flavor than most blues.

Bleu De Sassenage (Grenoble, France) – A blue-veined raw cow’s milk and dating back to the Middle Ages. This cheese is matured for two months and has a thin natural rind with a fine dusting of white mold. The semisoft interior displays plentiful bluing against a golden background. It has aromas of brown butter and wet stone, the scent of a damp cave. The texture is buttery and creamy, the flavors sweet and far more mellow than most blues. Pairs well with a Beaujolias or a Cotes d’Auvergne.

Bleu Des Basques made by Onetik (Pyrenees, France) – Firm cheese made from pasteurized sheep’s milk. This blue cheese is aged for at least 3 months and is both creamy and slightly crumbly, with a rustic look and great flavor. It is rich and complex without being overly sharp or salty.

Bleu Des Basques, MINImade by Onetik (Pyrenees, France) – Firm cheese made from sheep’s milk. This is blue cheese is aged for at least 3 months and is both creamy and slightly crumbly, with a rustic look and great flavor. It is rich and complex without being overly sharp or salty.

Bleutte, Mini Chevre Tomme made by Onetik (Pyrenees, France) – Firm, natural rind blue cheese made from pasteurized goat’s milk. The texture is thick and smooth; the flavor is rich and often likened to a goat’s milk Gouda, with a distinctive blue sharpness and tang, yet maintains a softer flavor than most blues.

Blissful Buffalo made by Exmoor Cheese Co. (Somerset, England) – This is a rather spicy and intense blue cheese made from the milk of a buffalo herd near Holsworthy, just west of Exmoor. The buffalo milk makes the cheese very creamy and adds some welcome pungency.

Blomma made by Mariann Janosko of Lake Erie Creamery (Cleveland, OH) – Soft cheese made from pasteurized goat’s milk. This bloomy-rind cheese has a gorgeous white rind and paste; the texture is creamy and flaky in the center without being chalky. Aged for just three weeks, the fresh flavor has a tangy goatiness to it, as well as notes of mushroom and citrus. The merest hint of hazelnut is present in the smooth finish.

Bloomsday made by Cato Corner Farm (Colcherster, CT) – Firm cheese made from raw cow’s milk. The folks at Cato Corner make cheeses from the milk of their 40 Jersey cows and Bloomsday was a rescued mistake during the process of making one of their other cheeses. This is a robust full-flavored cheese, nutty with lingering finish and a medium sharp bite. Pairs well with fruity red wine and ales.

Blu Del Moncenisio (Val di Susa, Italy) – Semi-soft blue cheese made from full-fat raw cow’s milk. It is made in the very northwest corner of Italy along the border of France. It is a dense, moist and creamy cheese with a slightly knobby, orange-brown rind and prominent veining throughout the bone-colored pâte. The flavor is of chocolate and mushrooms, with notes of fresh hay and a clean finish. Pairs well with full-bodied red wines.

Blu Di Langa made by Caseificio Alta Langa (Alta Lange, Italy) – Soft blue cheese made with pasteurized cow, goat, and sheep milk. This unusual blue has a blue molded rind encasing a rich, unctuous cheese that has more striations of blue inside. The sharpness of the blue is nicely contrasted with mild milkiness of the cheese.

Blu Valchiusella (Piedmont) – Semi-soft blue cheese made from raw cow and sheep’s milk. This wonderful blue cheese is made in the Valchiusella Valley. Wrapped in chestnut leaves, it has a cellar aroma and sharp blue flavor with a lingering finish of buttered nuts and morels.

Blue Beard made by Hendricks Farms (Telford, PA) – Semi-soft cheese made with raw cow’s milk. This is a soft-ripened cheese made with the evening’s milk, which is higher in fat content than that of the morning’s milking. It has a dense, rich texture and slightly tangy flavor.

Blue Bell made by Hendricks Farms (Telford, PA) – A soft-ripened goat’s milk cheese with a blue mold rind. The pâte is mild and earthy, with hints of hazelnuts; the rind adds a touch of mushroom flavor. Excellent with sparkling wines.

Blue Brie, Bavarian made by Edelweiss (Kempten, Germany) – Soft triple-cream cheese made from pasteurized cow’s milk. The rind is thin, bloomy and white; beneath it is a lusciously buttery pâte with greenish-blue veins running lightly throughout. The flavor is sweet and mild, with a slight blue bite at the end.

Blue Paradise made by Hook’s Cheese Co. (Mineral Point, WI) – Semi-firm cheese made from pasteurized cow’s milk. This creamy blue cheese is made with an addition of cream to give it a rich texture and a sweeter flavor that contrasts nicely with the sharper undertones typical of most blue cheeses. Case 2/6#

Bluebonnets made by Westfield Farms (Hubbardston, MA) – One of only a very few external blue chevres made in the world. Its powdery blue rind is a striking color that develops on the surface and slowly ripens toward the center. Very creamy and somewhat strong when ripe.

Boerenkaas 4-Year (The Netherlands) – A traditional raw-milk Gouda that has been aged for at least 4 years. It has mellow, sweet-salty, almost butterscotch flavors, with a touch of sharpness in the finish.

Boerenkaas 7-Year (The Netherlands) – A traditional raw-milk Gouda that has been aged for at least 7 years. It has strong, sweet-salty, almost butterscotch flavors, with a touch of sharpness in the finish.

Boerenkaas made by Rob Volbeda of Willamette Valley Cheese Co. (Salem, OR) – Firm cheese made with raw Jersey cow’s milk. Inspired by the great farmer’s cheeses of Holland, this award-winning cheese has a complex flavor. Aged for a minimum of four months, it has a shelf-aged hard rind that lands sharply on the palette and mellows immediately. The rugged gray exterior contrasts nicely with the ivory to pale yellow pâte; the flavors are sweet-salty and remarkably well-balanced.

Bonne Bouche made by Vermont Butter & Cheese (Websterville, VT) – Semi-soft to soft cheese made from goat’s milk. It is a small, flat, ash-coated disk with a supple and pliant texture; over time it ripens and matures to an almost liquid consistency. The flavor is bright and lemony. Inspired by Selles-sur-Cher, this cheese has a pleasant lactic aroma with no hint of ammonia and a uniformly white, smooth, dense yet silky interior.

Bonrus made by Caseificio dell’Alta Langa (Piedmont, Italy) – Soft washed-rind cheese made from cow and sheep’s milk. The paper-thin, reddish rind covers a straw-colored pâte. It has delicate and harmonious flavors and a rich fragrance. The rind is very pleasant and lightly mushroomy and the pâte is almost grainy.

Boschetto Al Tartufo Aged made by Il Forteto (Tuscany, Italy) – Semi-firm cheese made from pasteurized cow and sheep’s milk. And aged version of the classic, this cheese is loaded with shavings of white truffles; the aroma is heady and truffles permeate the flavor of the cheese, which is somewhat firmer and drier than its youthful counterpart. pale and milky in color, with a springy, compact texture.

Boschetto Al Tartufo made by Il Forteto (Tuscany, Italy) – Semi-firm cheese made from pasteurized cow and sheep’s milk. This cheese is loaded with shavings of white truffles; the aroma is heady and truffles permeate the flavor of the cheese, which is pale and milky in color, with a springy, compact texture.

Boule Du Perigord With Truffles made by Chevrefeuille (France) – A delicate, soft, pasteurized goat’s milk cheese studded with black truffles from Perigord.

Bourrée made by Karen and Steven Getz of Dancing Cow Farm (Bridport, VT) – Semi-firm cheese made from raw cow’s milk. This is a washed rind cheese with an earthy aroma and rich, creamy texture. It has a wonderful meaty flavor with hints of grass and smokiness. This cheese is aged at the Cellars at Jasper Hill a minimum of eighty days. The name Bourrée comes from a French peasant dance with rapid foot movements, much like the cows when first turned out into lush, green spring pasture.

Bread Cheese made by Carr Valley Cheese (La Valle, WI) – semi-firm baked cheese made from cow’s milk. Inspired by the Finnish leipäjuusto, or ‘bread cheese’, it has been oven-baked until brown and crusty. This cheese is mild and flavorful, and was traditionally eaten warm after being dried. Also referred to as ‘squeaky cheese’ for the noise the fresh cheese makes when eaten.

Brebichon (Corsica, France) – Soft-ripened cheese made from sheep’s milk. This cheese is made in the shape of a thick, small disc with an edible white bloomy rind. It has a creamy white pâte with a rich and somewhat nutty flavor. Unlike other soft-ripened cheeses, Brebichon does not become runny in the center as it ages.

Brebirousse D’argental (Burgundy, France) – Soft cheese made from pasteurized sheep’s milk. This cheese has a thin, delicately washed-rind that is bright orange, gorgeously showcasing the mild and shockingly creamy pâte beneath. Its texture is smooth and velvety, and the flavor is reminiscent of fresh hay; the finish is graceful, with a slight tang, very much like very thick cream.

Brebis Coupe (France) – Soft cheese made from sheep’s milk. It has a thin, delicate rind that shelters a fresh, mild tasting cheese with notes of fresh hay. Its texture is smooth and velvety, like very thick cream.

Brescianella Alla Aquavitae (Lombardy, Italy) – Semi-soft cheese made from cow’s milk. This robiola is made from whole cow’s milk and aged for approximately two to three months. Covered with a coating of brandy and rye bran, this pungent cheese takes on a fruity fullness and pleasant bite.

Brescianella Stagionata made by Guffanti (Lombardy, Italy) – A relative of Taleggio, this exceptional, washed-rind, soft-ripened, cow’s milk cheese has a beautifully smooth and sweet pâte with a rich flavor and a grassy aftertaste that lingers. This cheese pairs well with a spicy Alsatian white.

Brie Au Bleu made by Ile de France (Ile-de-France, France) – Soft cheese made from pasteurized cow’s milk and impregnated with blue molds. Enrobed in a velvety white rind, this soft-ripened cheese has just the merest hint of blue veining, making it a welcome change from the norm. The pâte is glossy and thick, with a smooth, regular texture broken only by small bits of blue-green. The flavor is mushroomy and slightly herbaceous, with a slight tang in the finish.

Brie De Nangis made by Rouzaire (Ile-de-France, France) – Soft cheese made from cow’s milk. It is much smaller than its bigger sibling, Fromage de Meaux, but shares many of the same texture and flavor characteristics. It almost disappeared from production but has seen a revival over the past few decades. This cheese is creamy and smooth and has a slightly chalky center that becomes runny with age. When young it is milky and sweet with just a hint of earthiness that over time becomes more pronounced and pungent. Pairs well with a Sauvignon Blanc and bigger reds such as Merlot.

BRIE made by Ile de France (Ile-de-France, France) – Soft cheese made from pasteurized cow’s milk. Beneath the downy white rind lies a cheese with a deliciously creamy texture and hints of hazelnut and loam. The finish is clean, yet lingering, reminiscent of spring.

Brillat Savarin (Normandy, France) – Soft cheese made from cow’s milk. This is a very rich triple-cream. The aroma is lactic, with a whiff of mushrooms. The cheese has a fine-grained, rich pâte and is mild and slightly acidic. Excellent with a rose or a fruity red, as well as Champagne.

Brillo Pecorino Divino (Tuscany, Italy) – Firm cheese made from sheep’s milk and seasoned with wine. In Tuscany, an ancient harmony is recognized between the flavor of pecorino and the bouquet of wine. This harmony is played out beautifully in Brillo Pecorino DiVino. Pecorino is one of the most ancient cheeses in the world and can be traced back nearly 2,000 years to a time when sheepherding was still the principle means of livelihood for the people of Italy. Wine’s history is even longer, so bringing these two culinary ancients together was a natural combination. The burgundy-colored crust of brillo is edible, but the wine treatment lends a distinctive flavor to the interior as well.

Brinata made by Il Forteto (Tuscany, Italy) – Brinata means “early morning frost” in Italian and beneath this beautiful white rind is a sweet wonderful cheese. Made from a complex production process, with only the purest sheep’s milk, this cheese has a soft, smooth texture with bright tangy flavors. Serve with a Sancerre or German Riesling.

Brindisi made by Rob Volbeda of Willamette Valley Cheese Co. (Salem, OR) – Firm cheese made with raw Jersey cow’s milk. Inspired by the great Fontinas of Italy, this cheese has a warm, golden glow and a complex flavor. It is lightly salty with a shelf-aged hard rind that lands sharply on the palette and mellows immediately. The rugged gray rind contrasts nicely with the ivory to pale yellow pâte and the texture is springy and delightful. Pairs well with a bold red.

Brique Du Forez (Rhone Alps Region, France) – Semi-soft to soft cheese made from cow and goat’s milk. In the shape of a brick, this cheese has a natural white rind. The pâte is soft and creamy, with a light earthiness. Serve with a Beaujolais.

Brunet made by Caseificio dell’Alta Langa (Alta Langa, Italy) – Soft cheese made from goat’s milk. This cheese has a paper-thin rind and light, velvety texture. It is supple, with a slight flaky pâte, becoming creamier in texture toward the rind. The flavor is very delicate with just a hint of tanginess; acidic, yet not overpoweringly goaty.

Bucaneve made by Caseificio Reale (Piedmont, Italy) – Soft cheese made from cow, sheep and goat’s milk. This cheese has a soft, spreadable texture and mellow, inviting flavor with some tanginess in the finish.

Buchē made by Pierre Kolisch of Juniper Grove Farm (Redmond, OR) – Mold-ripened cheese made from goat’s milk. This cheese has a beautiful presentation with wheat straw through the middle. The characteristic wrinkly rind, which is traditional for aged farmstead chévres, gives this cheese a creamy texture and welcome complexity.

Bucheret made by Jennifer Bice of Redwood Hill Farm (Sebastopol, CA) – Soft to firm cheese made from goat’s milk. It is a rind-ripened cheese inspired by Bucheron. The white penicillum candidum rind ripens this lactic cheese, giving it just a hint of blue flavor. A faint smell of spring herbs is noted in its dense, buttery pâte.

Bucheron (France) – Semi-soft cheese made from pasteurized goat’s milk. This cheese is aged for 2 months, during which time it develops a firm, edible crust complete with a bloomy white rind. It is creamy and almost translucent under the rind, but fudgy and flaky at the center, reflecting the progressive breakdown of the cheese’s protein and fat. The ivory interior is smooth, dense, uniform and free of eyes. Though not very aromatic, the creamy texture is pleasing, without any pastiness. The salt is appropriate and the finish tangy and slightly earthy. Pairs well with a crisp Sauvignon Blanc, Sancerre or Quincy.

Buchette made by Ile de France (Ile-de-France, France) – Soft cheese made from pasteurized goat’s milk. Fresh and citrusy with a milk goaty flavor, this log-shaped cheese is rindless and easily spreadable at room temperature. The texture is fairly smooth and regular, with the slightest bit of chalkiness.

Buchette, Fresh With Buchette, Fresh With ASH made by Pascal Jacquin (Berry, France) – Fresh, ashed log made of goat’s milk. A pleasing and simple cheese, it is tangy, bright and slightly sweet in flavor, with a clean and refreshing finish. Pair with a crisp Sauvignon Blanc.

Buck Hill Sunrise made by Laini Fondiller of Lazy Lady Farm (Westfield, VT) – Firm cheese made from raw organic cow’s milk at the solar-powered Lazy Lady Farm. A smaller version of Buck Hill Sunshine, this cheese has been brined and gently washed before ripening to give it an extra wildness that sets it apart from its larger sibling. The rind is thin, bloomy and orange-white. The texture is dense without being buttery or fatty and the flavors are somewhat reminiscent of a Brie, with notes of olives, cow pie and water from a deep well. Pair with a hearty red.

Burrata Di Andria made by Caseificio Voglia di Latte SRL (Bisceglie, Italy) – A cow’s milk cheese similar in nature to Mozzarella, Burrata has a thin spun casing and a soft and buttery center; it is made from fresh cream and unspun mozzarella curds. Wrapped in local Pugliese asfodelo (similar to leeks), this cheese is incurably creamy with a delicate hint of sweetness in its flavor.

Burrata made by Mimmo Bruno of Di Stefano (Baldwin Park, CA) – Ultra soft cheese made from cow’s milk. This cheese is made from fresh heavy cream and unspun mozzarella curds. The combined ingredients are placed into the center of a thin skin made from fresh mozzarella that is formed into a round shape, similar to a cloth bag. It has a rich, silky texture and the flavor is at once sweet and earthy with a slightly sour, yogurty backbone, as well as elusive hints of flowers and grass that linger on the palate.

Burrata made by Vito Girardi of Caseificio Gioia (South El Monte, CA) – Ultra soft cheese made from cow’s milk. This cheese is made from fresh heavy cream and unspun mozzarella curds. The combined ingredients are placed into the center of a thin skin made from fresh mozzarella that is formed into a round shape, similar to a cloth bag. It has a rich, silky texture and the flavor is at once sweet and earthy with a slightly sour, yogurty backbone, as well as elusive hints of flowers and grass that linger on the palate.

Cabecou Perigord (France) – A goat’s milk cheese that gets its flavor from the richness of the milk. It has a thin rind and the pâte is soft and creamy. The texture is resilient; the pâte has a creamy, dark-ivory color. While young, the flavor is mild and milky; as it ages, the delicate white crust becomes covered with little dots of blue mold and its taste is permeated with the flavor of hazelnuts. Pairs well with a dry and herbaceous white wine, such as a Sancerre or Fumé Blanc.

Cabra Romero made by Montesinos (Murcia, Spain) – A semi-soft pasteurized goat’s milk cheese which has been encrusted with rosemary. The texture and flavors meld together nicely, giving a pleasant tartness up front and an herbaceous, lingering finish.

Cabri Aux Épices (France) – Semi-soft cheese made from goat’s milk. This fresh cheese is covered with herbs and spices. It has a creamy white pâte and a mild goaty flavor; the finish is green and crisp.

Cabriejo made by Hendricks Farms (Telford, PA) – Hard cheese made with raw goat’s milk. This natural-rind cheese is faintly reminiscent of a Spanish raw goat’s milk cheese. Mild, yet flavorful, this cheese is aged for a minimum of 5 months.

Cacio De Roma (Lazio, Italy) – Semi-firm cheese made from sheep’s milk. This classic table cheese is made in the countryside of Rome and aged about 1 month. Known as a caciotta for its small (4 lbs) form, it has rich, creamy texture and full, flavorful taste. It can be enjoyed as a snack, melted on pizza or on a cheese plate

Cacio Di Bosco Al Tartufo (Italy) – Firm cheese made from sheep’s milk. This aged pecorino has firm, smooth texture with big flecks of truffle. There is a perfect balance between true truffle flavor and nutty, sweet, almost caramelized aged sheep’s milk cheese.

Caciocavallo Lucano (Basilicata, Italy) – This artisan Caciocavallo is made in several Southern Italian provinces. It is a traditional pasta filata (stretched curd) cheese made from pasteurized cow’s milk. This cheese is typically gourd-shaped and comes in pairs, tied together by a rope that loops around the “neck” of each cheese. After an aging period of three months it takes on a tangy, meaty flavor with hints of anise and almonds. The outer rind of this cheese is hard and white to ivory in color, while the body is golden yellow. The fresh product has a soft texture and aroma. When aged the flavor becomes tangy and the texture crumbly.

Caciocavallo Podilico (Basilicata, Italy) – An Italian treasure, it is a rare cow’s milk cheese from southern Italy’s Gargano. The cows of the Lucanian Mountains produce the milk in only May and June and are strictly free-range. Their diet consists exclusively of upland grasses, nettles, blueberries, rosehips, hawthorn, cornelian cherries, juniper and wild strawberries, all of which can be tasted in the finished cheese.

Caciotta Capra Fieno made by Latteria Perenzin (Treviso, Italy) – Firm cheese made from goat’s milk and wrapped in fresh hay. The rind of this cheese is slightly coarse, with visible traces of hay. The aroma is goaty and pleasant, with intense grassy scents. The flavor is bold and surprisingly sweet, with vegetal notes reminiscent of the meadows where the cheese is made.

Caciotta Capra Foglie Di Noce made by Latteria Perenzin (Treviso, Italy) – Firm cheese made from goat’s milk and wrapped in walnut leaves. Beneath the leaves, this cheese has a slightly coarse rind and ivory-colored paste; the texture is compact. The cheese itself has a very floral, tangy flavor and is complemented well by the nutty, earthy notes imparted by the leaves. Pairs well with dessert wines, especially Venetian Raboso Passito.

Caciotta Caprina made by La Casera (Piedmont, Italy) – Semi-firm cheese made from goat’s milk in the province of Biella. Its paste is semi-firm and nicely melts in your mouth. Its natural rind has some molds which come from the seasoning done in cellars. The taste is mild and mellow with some fresh, citrusy notes.

Caciotta Goat With Mexican Marigold Mint made by Paula Lambert of The Mozzarella Company (Dallas, TX) – Semi-firm cheese made from goat’s milk. This cheese is aged for at least two months. It has a robust and tangy flavor. Addition of marigold mint gives it some more depth and twist – very interesting combination. It is great for snacking as well as for melting on bread and pizza.

Cadenza made by Andante Dairy (Santa Rosa, CA) – Artisan cheesemaker Soyoung Scanlan brings a background in science and classical music to her craft. Each cheese has a musical term for its name. Cadenza is a soft-ripened cheese made from pasteurized cow’s milk encrusted with Syrah grapes that had been crushed for wine. The grapes add a wonderful complexity to this rich, buttery cheese.

Caerphilly (Cardiff, Wales) – Firm cheese made from cow’s milk. Smooth and creamy, this cheese is aged from 9-20 weeks, during which time the cheese develops a thick, velvety, natural rind. Fresh and fruity with a grassy earthiness reminiscent of steamed asparagus, the moist pâte is straw-colored with a distinctive strip of snowy white in its center. This cheese is clean, mild and buttery, with hints of lemon and herbs.

Caerphilly made by Hendrick’s Farm (Telford, PA) – Semi-firm cow’s milk cheese. It has a dense, moist texture and mellow flavor with a nice amount of saltiness. This mild yet tangy cheese is generally sold in cylinders or blocks and while good at all stages, it is best when eaten fresh (the English prefer it only a few weeks old). Pairs well with a bold red.

Calabrese Crotonese (Lazio, Italy) – Firm cheese made from pasteurized sheep’s milk. The pâte is a luminous flaxen color and the rind is often orange, which comes from the wicker baskets used in the aging process. Calabrese Crotonese is meaty and bright, with a flavor that falls somewhere between Parmigiano-Reggiano and Pecorino Romano. This pecorino is aged about 4 months.

Caldwell Crik Chevrette made by Estrella Family Creamery (Montesano, WA) – Semi firm cheese made with raw cow and goat’s milks. This cheese is aged for 60 days and is washed regularly. It has a bright orange/gold rind; a faint basket-weave pattern is often discernable, reminiscent of Tomme du Berger. The pâte is soft and yielding, with notes of butterscotch and heather as well as a heavy tang in the finish. Case

California Crottin made by Jennifer Bice of Redwood Hill Farm (Sebastopol, CA) – Soft to firm cheese made from goat’s milk. It is a small but intensely flavored cheese, with a firm texture and wonderfully creamy flavor. Sometimes developing a blue mold on the outside, when aged, it dries and achieves a superb depth and intensity of flavor.

Camellia made by Jennifer Bice of Redwood Hill Farm (Sebastopol, CA) – Soft cheese made from goat’s milk. It is a small, Camembert-style cheese. The texture is rich and smooth, becoming softer and stronger tasting with age. The rind is covered by a thin, cashmere-soft layer of penicillum candidum, and under this edible rind, the cheese is pungent and rich.

Camembert De Chevre made by Kermit Carter of Elk Creamery (Elk, CA) – Soft cheese made from organic goat’s milk. This tangy Camembert is creamy, salty and has a strong and lively finish that bounces your taste buds awake. Each eight ounce wheel is aged for six to eight weeks. Elk Creamery is the first and presently the only certified organic goat dairy in the state. They are situated on a coastal knoll of Mendocino County, in Northern California, above the beautiful Pacific Ocean, overlooking the village of Elk. Their milk comes from their mixed herd of Saanens, Boers, Oberhaslis, Nubians and La Manchas. This unique location, on the boundary of the fog belt, provides a comfortable environment and rich forage for the goats.

Camembert made by Le Châtelain (Normandy, France) – Soft cheese made from cow’s milk. This is a classic Camembert. It is rich, full-flavored and slightly salty, with hints of truffle, mushrooms and garlic. Pairs well with light reds from the Loire Valley.

Camembert made by Le Pommier (Normandy, France) – Soft cheese made from pasteurized cow’s milk. This is a classic Camembert sourced by the affineur Herve Mons. The aroma is pleasantly rich and the flavor is full-bodied and slightly salty, with hints of truffle, mushrooms and garlic. Pairs well with light reds from the Loire Valley.

Camembert made by Marin Cheese Co. (Petaluma, CA) – Soft cheese made from rBST-free pasteurized cow’s milk. Cloaked in a bloomy white rind, this cheese is rich, slightly briny and bears faint notes of pine and hazelnut, with a hint of mushroom in the finish.

Camembert made by Rouzaire (Normandy, France) – Soft cheese made from pasteurized cow’s milk. It is rich, full-flavored, and slightly salty, with hints of truffle, mushrooms and garlic. Pairs well with light reds from the Loire Valley.

Camembert Vermont made by Blythedale Farm (Corinth, VT) – Semi-soft to soft cheese made from cow’s milk. The texture of the interior depends on its ripeness. The rind imparts a classic Camembert flavor due to the penicilium camemberti mold used during aging. A bit milder than the French version.

Camila made by Caseificio Reale (Piedmont, Italy) – Soft cheese made from goat’s milk. This cheese has a characteristic tangy flavor combined with an unexpectedly mild taste. The prolonged mild taste is perceived at every morsel. The delicate creamy crust perfectly blends with the pate of the cheese. Named after Camilla and Teresina, the cutest and most imprudent goats that were playing with the children on their way back from the pastures. It’s a smaller version of Teresina.

Cana De Cabra (Murcia, Spain) – Soft-ripened log of pasteurized goat’s milk based on French Bucheron. Murcia is famous for its quality goat’s milk and this farm does an outstanding job. Aged for a month the flavor is mild and creamy. This cheese pairs well with Spanish Cava or light red or white wines.

Canestrato Di Filiano Dop made by Pietra del Sale (Puglia, Italy) – Semi-hard cheese made from raw ship’s milk. It is one of the finest cheeses produced in the province of Basilicata. Made solely from the milk of Razza Gentile sheep, it’s aged for 8-10 months in natural caves. This cheese is rustic and robust. Nutty and sweet, the flavor builds to a more assertive and intense fruity finish.

Cantalet Dore (Auvergne Region, France) – Firm cheese made from cow’s milk. When young it has a mild, buttery flavor that, over time, develops into a pleasant bite, reminiscent of a sharp Cheddar. It is straw-colored, with a grey-white hard rind, and is much softer than a Cheddar. The texture is slightly crumbly.

Cape Foul Weather made by Rivers Edge Chevre (Logsden, OR) – Semi-firm cheese made from pasteurized goat’s milk. This pyramid-shaped cheese is named after a local geological feature of the Oregon coastline. It is dense and smooth while young and ripens into a peppery, silky cheese. Rivers Edge Chevre is located close to the Pacific Ocean in the lush Siletz River Valley; there Pat Morford and her family produce a variety of goat cheeses, including fresh chevre, bloomy-rind, raw-milk aged as well as an assortment of tortes.

Capra Valtellina (Lombardy, Italy) – Firm cheese made from pasteurized goat’s milk. Aged for 6 months, it is light, clean, and savory, with sweet, herbal notes and a toasty, tangy finish. It has no strong animal flavors. Glacier-white pâte and a solid, somewhat granular texture.

Capretta (Piedmonte, Italy) – Semi-soft cheese made from cow and goat’s milk. This goat’s milk cheese is aged in natural caves for 45-90 days, during which the texture changes from moist and open to dense and rich, and a soft natural rind develops. The pâte is dense and firm but yields to the mouth. Slightly sweet, this cheese also has an herbal character from the bay leaf that graces the top.

Capri Classic Blue Log made by Westfield Farms (Hubbardston, MA) – This first prize winner at the 1999 American Cheese Society’s annual judging is one of only a very few external blue chevres made in the world. Its powdery blue rind is a striking color that develops on the surface and slowly ripens toward the center. The pâte is dark beige toward the rind and then chalky and crumbly inside. This cheese is silky, tangy, and mild, with outstanding goat flavor.

Caprino Cremoso Al Tartufo Nero made by Caseificio La Bottera (Piedmont, Italy) – The basis for this cheese is young, fresh goat’s milk. The addition of black truffles (Caprino Cremoso al Tartufo Nero) lends an earthy intensity to the mildness of the pâte.

Caprino made by Caseificio Alta Langa (Piedmont, Italy) – Very fresh and creamy pasteurized goat’s milk cheese. It’s light and delicate reflecting the quality of the fresh “caprino” particular to this part of Italy.

Carmody made by Liam Callahan of Bellwether Farms (Petaluma, CA) – Firm cheese made with cow’s milk. It is naturally golden in color, with a creamy texture. Aged for at least 6 weeks, this cheese has a wonderful flavor that rolls smoothly over the tongue with a buttery intensity. As it ages, Carmody turns over a sweet and surprising caramelized undertone.

Carmody Reserve made by Liam Callahan of Bellwether Farms (Petaluma, CA) – Semi-hard cheese made with raw cow’s milk. Raw jersey milk and extra aging (4 months) produce an astoundingly deep flavor to cheese. It has buttery notes, becoming more caramel as it ages, which produces a flavor that’s an intriguing mix of fine cheddar and aged gouda. A nice table cheese with an interesting depth of flavor, this cheese is made and aged in the traditional ‘old-world’ manner.

Cashel Blue made by J&L Grubb (Tipperary, Ireland) – Semi-soft farmstead blue made from pasteurized whole cow’s milk and vegetable rennet. It is medium-bodied with less salt than most blues; when eaten young the flavors are mild and the texture is slightly crumbly. When aged for six months the cheese becomes mellow and sweet, with a complex blue tang that fades into a pleasantly lactic and minerally finish. Pairs well with Northern Rhone reds, Alsatian Riesling, Vouvray, or a Gewurztraminer.

Castellano made by Marques del Castillo (Castile-Leon, Spain) – A traditional, creamy, unpasteurized, hard Spanish cheese. The fresh curds are drained in special, plastic hoops, which have zigzag marks on the rind. The pale yellow interior of Castellano is firm and dense. Compared to Manchego it is quite moist, and has a few rice-sized holes. The cream-caramel taste is perfectly offset by the fresh acidity and hint of salt. Pairs well with a Crianza red from Ribera del Duero.

Castellot made by Salvador Mauro (Cataluna, Spain) – A very unique raw cow’s milk cheese that is aged for a minimum of 90 days. It is made in the style of Piedmontese Toma Brusca and has a natural rind and crumbly texture. The flavor is milky sweet, earthy, with a light and somewhat salty finish.

Castelrosso made by Caseificio Pier Luigi Rosso (Biella, Italy) – Semi-firm cheese made from cow’s milk. This natural-rind cheese is cellar-aged for about 3 months on shelves made of silver fir. It has a flaky texture; this incredibly thick-pâted cheese is made with the highly acidic red cow’s milk, which gives it a uniquely earthy flavor, along with a decidedly buttery mouthfeel and a clean finish, with hints of hazelnut.

Castelvetrano Olives (Sicily, Italy) – These olives are a distinctive bright green hue; they have a meaty, buttery flesh with just the right amount of salt. They are mild in flavor with a slightly saline and non-bitter aftertaste.

Cavatina made by Andante Dairy (Santa Rosa, CA) – Artisan cheesemaker Soyoung Scanlan brings a background in science and classical music to her craft. Each cheese has a musical term for its name. Cavatina is a soft-ripened log-shaped cheese made from pasteurized goat’s milk. The ashed rind is grey and slightly wrinkled; beneath it lies a creamy white pâte with a slightly flaky texture. It has a mild, buttery flavor with a slightly tart finish. Pairs well with white Burgundy.

Cave-Aged Gruyere made by EMMI (Gruyere, Switzerland) – Firm cheese made from raw cow’s milk. This cheese is aged for at least 1 year in underground sandstone caves. It has a smooth texture and is slightly aromatic with a robust, assertive flavor. Pairs well with big and fruity reds.

Cevrin made by Caseificio La Bottera (Piedmont, Italy) – Semi-soft cheese made from goat’s milk. This cheese has a smooth, creamy texture. It is sprinkled with juniper ash giving it a woodsy overtone. Very fine and soft in consistency, it is spreadable, with the very pleasant and distinct flavor of the goat milk.

Chabichou Du Poitou made by Sevre et Belle (Poitou-Charentes, France) – First created in the eighth century, this cylindrical cheese has a hard, yet edible rind and a subtle goat’s milk flavor. It is cream-colored, moist, and crinkly on the outside. Its texture and pâte are like that of a very young Crottin. Nice acidity, and seems to be a bit less minerally than some goat’s milk cheeses. It pairs perfectly with a Sancerre or Pouilly-Fumé.

Chabrin made by Onetik (Pyrenees, France) – Firm cheese made from pasteurized goat’s milk. The rind is thick and yellowish-gray; the pâte is ivory-colored and has a smooth, slightly oily texture. The flavor is sweet and refined with hints of olive, hazelnut and fig. Aged for 3 months, it is creamy and smooth. Pairs well with rustic Jura reds.

Challer Hocker made by Walter Rass (Toggenburg, Switzerland) – Firm cheese made from partially thermalized cow’s milk. The name means “sitting in the cellar” which this cheese does for 10 months. Close in style to traditional Appenzeller, this takes on a more earthy, butter nature reflecting Walter’s variation of the recipe and the flora of his cellar.

Chaource made by Rouzaire (Ile-de-France, France) – Semi-soft to soft triple-cream cheese made from cow’s milk. This soft-ripened bloomy-rind cheese is good to eat at any stage of maturation and is covered by a velvety soft-ripened, bloomy rind that smells of the white mushrooms that grow plentifully in the region. Once opened, the fully aged version is buttery and thick. A young version will be flaky inside and mild in the mouth; slightly older ones will ooze and have nutty characteristics. Pairs well with Champagne or a white wine such as Sancerre.

Chaparral made by Christine and Jim Maguire of Rinconada Dairy (Santa Margarita, California) – Firm, unpressed farmstead cheese made from raw sheep and goat’s milks. Made from an original recipe, this cheese has complex, piquant flavors. The body is smooth and creamy, and the rind is allowed to develop naturally. Chaparral reflects the “terroir” of the evergreen oak country where the sheep and goats feed. Rinconada Dairy was founded in 1999 with eight East Friesian ewes, one ram sired by a national champion and the dream of creating handcrafted sheep milk cheese. Over the years of careful tending, the flock has grown to 200 ewes with the addition of a small herd of Nubian goats. No herbicides, pesticides or artificial fertilizers are used on their pastures, and no hormones are given to their animals.

Chebris made by Onetik (Pyrenees, France) – Firm cheese made from pasteurized goat and sheep’s milk. The rind is thick and yellowish-gray; the pâte is ivory-colored and has a smooth, slightly oily texture. The flavor is sweet and refined with hints of olive, hazelnut and fig. Aged for 3 months, it is creamy and smooth. Pairs well with rustic Jura reds.

Cheddar, 2 Year Old made by Shelburne Farms (Shelburne, VT) – Firm cheese made from raw cow’s milk. This award-winning cheese is only made from the fresh, raw milk of purebred Brown Swiss cows raised on the farm. It has a robust and distinctively sharp flavor with wildly complex undertones. Very crumbly, open texture.

Cheddar, Aniata Private Label (Lancashire, England) – Firm cheese made from pasteurized cow’s milk. This hard-pressed cheddar is straw-colored and fairly uniform in texture. The aroma is pleasant, with undertones of milk and grass. Each wheel has been aged for 10 months to allow the cheese to reach its full potential; the flavors are well-balanced, with hints of apple and citrus.

Cheddar, Bandon Vale made by Bandon Vale Farmhouse Cheese Ltd. (Bandon, Ireland) – Firm cheese made from cow’s milk and vegetable rennet. This cheese has a very creamy, rich texture, and is smooth and moderately sharp. The feisty flavor of this rich Irish cheddar in part comes from the 12 month aging. The ivory yellow pâte is robed in a black wax and attractively labeled, giving the petite wheel a bold profile.

Cheddar, Cabot Vermont Clothbound made by Cabot Cheese, aged by Jasper Hill Farms (Montpelier, VT) – Firm cheese made from pasteurized cow’s milk. Using traditional British methods of wrapping and aging the cheese in bandages, Cabot’s Clothbound Cheddar is aged for twelve months in Jasper Hill Farms’ private cellars. The result is spectacular enough to garnish this cheese the Best in Show award at the 2006 American Cheese Society Competition. Sharp and creamy, this cheddar doesn’t so much melt in your mouth as it does coat every surface with caramelized luxury.

Cheddar, Carr Valley 4 Year made by Carr Valley Cheese (La Valle, WI) – Semi-hard cheese made from pasteurized cow’s milk. Handcrafted in small vats by cheese makers with more than 100 years experience and aged 4 years. This cheese placed 3rd at the 2007 American Cheese Society competition and was 2nd place at the 2008 American Cheese Society competition.

Cheddar, Carr Valley 4 Year made by Carr Valley Cheese (La Valle, WI) – Semi-hard cheese made from pasteurized cow’s milk. Handcrafted in small vats by cheesemakers with more than 100 years experience and aged 10 years. This cheese won 2nd place in its class at the 2005 American Cheese Society Competition.

Cheddar, Carr Valley Apple Wood Smoked made by Carr Valley Cheese (La Valle, WI) – Semi-firm white cheddar made from cow’s milk, then smoked over apple wood and hand-rubbed with paprika. The smoke gives a pleasing balance to the sweetness of the paprika, and the wood used for the smoking process harkens back to the classic theme of pairing apples and cheddar.

Cheddar, Carr Valley Cranberry Chipotle made by Carr Valley Cheese (La Valle, WI) – Semi-firm white cheddar made from cow’s milk, then mixed with cranberries and chipotle peppers for added flavor. It has the taste of the best Texas barbecue sauce and the heat comes on after the flavor of the cheese and has a very warm finish. Cranberry Chipotle Cheddar took 3rd Place at the 2007 U.S. Championship Cheese Contest and 3rd Place at the 2007 American Cheese Society.

Cheddar, Carr Valley Snow White Goat made by Carr Valley Cheese (La Valle, WI) – Semi-firm cheddar made with pasteurized goat’s milk. As the name states, this 2008 ACS ‘Best in Show’ winner is a gorgeous snowy white and has been carefully bandage-wrapped during the aging process to create its distinctive appearance and sturdy rind. The aroma is bright and slightly lactic; the flavors are reminiscent of caramel and hazelnut, with a surprising cheddary bite and a hint of goatiness in the finish.

Cheddar, Fiscalini 18 Month Bandage Wrapped made by Fiscalini Cheese Co. (Modesto, CA) – Firm cheese made from raw cow’s milk. This traditional bandage-wrapped Cheddar is aged for 18 months, resulting in one of the most outstanding Cheddars in the U.S. Well-balanced flavors of milk, herbs and citrus yield to a well-developed bite. Pairs well with hearty stouts or porters, full-bodied reds with spice and fruit such as California Cabernet Sauvignon, Syrah or Australian Shiraz.

Cheddar, Fiscalini 30 Month Bandage Wrapped made by Fiscalini Cheese Co. (Modesto, CA) – Firm cheese made from cow’s milk. This traditional bandage-wrapped Cheddar is aged for 30 months, resulting in one of the most outstanding Cheddars in the U.S. Well-balanced flavors of milk, herbs and citrus yield to a well-developed bite. Pairs well with hearty ales, stouts or porters, full-bodied reds with spice and fruit such as California Cabernet Sauvignon, Syrah or Australian Shiraz.

Cheddar, Fiscalini Smoked made by Fiscalini Cheese Co. (Modesto, CA) – Firm cheese made from raw cow’s milk. This delicious cheese is naturally smoked; seasoned apple and cherry wood are used. Pairs well with hearty ales, stouts or porters, full-bodied reds with spice and fruit such as California Cabernet Sauvignon, Syrah or Australian Shiraz.

Cheddar, Hook’s 10 Year made by Tony Hook of Hook’s Cheese Company (Mineral Point, WI) – Firm cheese made from cow’s milk. An incredible cheddar made by an accomplished Wisconsin cheesemaker. It has a silky consistency and is incredibly complex. The long aging has mellowed any sharpness – all what’s left are deep, nutty, almost caramel flavors.

Cheddar, Hook’s 12 Year made by Tony Hook of Hook’s Cheese Company (Mineral Point, WI) – Firm cheese made from cow’s milk. An incredible farmstead cheddar made by an accomplished Wisconsin cheese maker. It has a silky consistency and is incredibly complex. The long aging has mellowed any sharpness; what is left are deep, nutty, almost caramel flavors.

Cheddar, Hopscotch made by Mariano Gonzalez of Fiscalini Cheese Co. (Modesto, CA) – Cheddar cheese made from raw cow’s milk. It combines Fiscalini’s gold medal cheddar with award-winning dark Scotch Ale from Devil’s Canyon Brewing Company in Belmont, California. Immediately after the cheddar is milled, the curds are soaked in this wonderful brew for two hours. The cheese is then placed in molds and pressed before the 4-5 month aging period begins. This cheese is pleasant and moderately sharp, with a bold hoppy bite.

Cheddar, Keen’s made by George & Stephen Keen of Moorhayes Farm, aged at Neal’s Yard Dairy (Wincanton, England) – Firm cheese made from raw cow’s milk. It has a deep straw color with a firm and creamy texture, drying somewhat towards the rind. Aged 12-24 months, it develops tangy, robust flavors with a long nutty and meaty finish. Pairs well with hoppy ales and Cabernet Sauvignon.

Cheddar, Montgomery’s made by JA & E Montgomery (England) – Firm cheese made from cow’s milk. This cheese has a deep aroma of sweet milk and grass. Its texture is dry and crumbly with notes of dried fruit and wonderfully balanced, lingering slightly nutty finish. Pairs well with a hoppy, preferably English, ale or a soft and elegant Cabernet blend.

Cheddar, Purple Moon made by Mariano Gonzalez of Fiscalini Cheese Co. (Modesto, CA) – Cheddar cheese made from raw cow’s milk, then soaked in a North Coast Cabernet Sauvignon. Purple on the outside and pale on the inside, this cheese is creamy and moderately sharp, with a wonderful wine nuance to provide a welcome hint of sweetness.

Cheddar, Quickes Oak-smoked made by Quickes Traditional (Newton St Cyres, England) – Firm farmstead cheese made from cow’s milk. Each wheel is muslin-wrapped and aged for 12-15 months, forming the rind that is the hallmark of traditional cheddars. Mature wheels are selected and cut into pieces prior to smoking for 3-4 hours over oak chips from the farm’s woodland. This ensures the flavor will be infused throughout. The texture is buttery and flaky and the aroma is smoky and rich. The flavors are bold and well-rounded, with an intense cheddar bite balanced by an earthy smokiness. The Quicke family has been farming in Newton St Cyres for 450 years; the dairy sits on 1500 acres of stunning Devon countryside, where 330 cows provide the rich milk for their cheeses. Care for this beautiful environment and the welfare of their animals lie at the heart of their philosophy.

Cheddar, Quickes Traditional Mature made by Quickes Traditional (Newton St Cyres, England) – Firm farmstead cheese made from cow’s milk. Each wheel is muslin-wrapped and aged for 9-12 months, forming the rind that is the hallmark of traditional cheddars. Deeper, rounder, and very complex in flavor, this cheese has the trademark sharpness of a real English Cheddar. The texture is buttery and flaky and the aroma is earthy and pleasant. The Quicke family has been farming in Newton St Cyres for 450 years; the dairy sits on 1500 acres of stunning Devon countryside, where 330 cows provide the rich milk for their cheeses. Care for this beautiful environment and the welfare of their animals lie at the heart of their philosophy.

Cheddar, Rogue Chocolate Stout made by David Gremmels of Rogue Creamery (Central Point, OR) – Hard cheese made from pasteurized cow’s milk, which comes from a single herd of Holsteins at Bonanza View Farm in Oregon; the beer is supplied by nearby microbrewery Rogue Ales. This cheese is made by hand-rolling the Chocolate Stout with curds and Dagoba organic chocolate syrup. It is a certified sustainable cheddar. The texture is rich and creamy, with perfect balance between the brew and cheese flavors.

Cheddar, Rogue Lavender made by David Gremmel of Rogue Creamery (Central Point, OR) – Hard cheese made from pasteurized cow’s milk, which comes from a single herd of Holsteins at Bonanza View Farm in Oregon. This cheese is made by hand-rolling the lavender with the curds. It is a certified-sustainable cheddar, and the texture is rich and creamy, with a bright floral note from the added lavender. This cheese is satisfying and sharp all at the same time.

Cheddar, Rogue Morimoto Soba Ale made by David Gremmel of Rogue Creamery (Central Point, OR) – Hard cheese made from pasteurized cow’s milk, which comes from a single herd of Holsteins at Bonanza View Farm in Oregon and the beer is supplied by nearby microbrewery Rogue Ales. This cheese is made by hand-rolling the Morimoto Soba ale with the curds. It is a certified sustainable cheddar, and the texture is rich and creamy, with perfect balance between the brew and cheese.

Cheddar, Rogue Raw Milk Sharp made by Rogue Creamery (Central Point, OR) – Hard cheese made from raw cow’s milk, which comes from a single herd of Holsteins at Bonanza View Farm in Oregon. This cheese is a certified-sustainable sharp cheddar with a creamy texture and robust full flavor, as well as an elegant finish. Case 1/5#

Cheddar, Shelburne made by Mariano Gonzales of Shelburne Farms (Shelburne, VT) – Hard farmstead cheddar made from raw cow’s milk. Made from the milk of their purebred Brown Swiss herd, this outstanding cheese is aged for two years on the farm near Lake Champlain. Bold and relatively sharp, it has a wonderful lactic bite with hints of apple and a lingering milky finish.

Cheddar, Widmer’s 3 Year Old made by Widmer’s (Theresa, WI) – White, firm cheddar made from cow’s milk. It has matured for 3 years and has a sharp and tangy finish, with a somewhat flaky texture and mild, milky aroma. Pairs well with pale ales, Pinot Noir, Gamay, Zinfandel, and Chardonnay.

Cheshire made by Edward Appleby (England) – Firm cheese made from raw cow’s milk. Aged for two to three months, this cheese has a cloth rind that is gray-brown; the pâte is pale yellow in color, providing a pleasing aesthetic contrast. The cheese itself has a flaky, crumbly texture, but is not dry. The flavor is clean and fresh, with an acidic tang and a savory finish. Pairs well with a simple fruity Pinot Noir or an oaky Chardonnay.

Chevre D’argental (Lyon, France) – Soft-ripened cheese made pasteurized goat’s milk. The flavor is mild and buttery, with a spreadable and velvety texture. The more it matures, the creamier it becomes. Pairs well with Champagne.

Chevre Du Poitou made by Sevre et Belle (Poitou-Charentes, France) – This is a Camembert-style cheese made with goats milk. Firm and mild when young, as it ages it becomes softer and the flavors deepen. Pairs well with fruity whites.

Chevre made by Andante Dairy (Santa Rosa, CA) – Artisan cheesemaker Soyoung Scanlan brings a background in science and classical music to her craft. Working at her dairy in the middle of Volpi Ranch’s goat pasture, Soyoung makes fresh chevre each week that demonstrates the simple, pure taste of truly fresh cheese. In January 2008 the famed Chez Panisse in Berkeley selected Soyoung’s chevre for use throughout the restaurant.

Ciabra In Foglia made by Caseificio La Bottera (Piedmont, Italy) – Soft leaf-wrapped cheese made from pasteurized cow’s milk. This small, visually striking Piemontese cheese has an outer wrapping of chestnut leaves; this not only provides a dramatic presentation but also helps to protect the cheese. During the short aging period of approximately 15 days, the leaves impart a subtle earthy, woodsy flavor to the milk, adding interest to this tantalizingly creamy cheese.

Clara (Leon, Spain) – Raw goat’s milk cheese with a pristine white, yet still-crumbly center. This cheese retains the youthful lemony tang of a chevre, but the mottled rind has transformed the outer layer into a luscious creamline. Extra-smooth in texture, with the peppery, earthy qualities of the best aged goat cheeses.

Clarines, Fromage Des made by Jean Perrin (Franche-Comte, France) Also known as La Clarines, it is a beautiful cheese from eastern France. Like Perrin’s more famous L’Edel de Cléron, La Clarines owes its roots to Vacherin Mon d’Or. Presented in a woodchip box, this impressive cheese is perfectly ripe when the interior can be eaten with a straw. When you enjoy the cheese at room temperature, you will be rewarded by its earthy, creamy, mushroomy and tangy aroma.

Classico made by Tumalo Farms (Bend, Oregon) – Firm pressed and cooked cheese made from pasteurized goat’s milk. Aged for 8-12 weeks, the wheels are carefully turned and wiped daily. This boldly-flavored farmstead cheese has a tangy and pleasantly sharp flavor with hints of toffee. Pairs well with a domestic Pinot Gris.

Clochette made by Chevrechard (La Chapelle St. Laurent, France) – Goat’s milk cheese from the Poitou region, this cheese is made by very gently hand-ladling curd into a bell-shaped mold. It is aged for 30 days.

Cocoa Cardona made by Carr Valley Cheese (La Valle, WI) – Firm cheese made from pasture-grazed Wisconsin goat’s milk. This cheese is rubbed with cocoa powder and aged for eight months, during which it develops its unique award-winning flavor. The rind is a lovely brown, and the cheese itself is tangy, nutty and slightly sweet, with earthy undertones and an almost musical finish.

Coeur Du Berry (France) – Semi-soft cheese made from goat’s milk. This heart-shaped cheese is covered with a charcoal powder and dry rind. It has slightly sweet-and-sour flavor with light salt. It has smooth and light texture. Pairs well with Pouilly Fume.

Colorouge made by MouCo Cheese Co. (Fort Collins, CO) – Soft-ripened cheese made from pasteurized cow’s milk. This cheese sports a warm orange rind shot with clouds of white, which comes about naturally during the “smearing” process. During the two-week aging process, each cheese is rubbed, or smeared, by hand to encourage such a glowing tint and to develop flavor within the cheese. It has a wonderfully creamy texture with buttery undertones and creamy lingering flavors all complemented by a well-defined assertive nutty character; as it ages, it becomes quite spicy and complex. Pairs well with a white or fruity red wine.

Comté aged by Marcel Petit (Jura, France) – A milder and creamier version of a Gruyere, this cheese has been produced in France since the reign of Charlemagne. Although Swiss Gruyere may be better known, the French variety is no less special. Created by local villagers in alpine dairies called Fruiteries, its milk comes only from Montbeliarde and Teachete de L’est cows. Marcel Petite is one of the great affineurs of Comte; using their relationship with the fruiteries, they select the best wheels and continuously care and test them throughout the aging process. The wheels are then released, at their peak of perfection. It has an ivory to yellow-colored pâte with hazelnut-sized eyes scattered throughout. The aroma is reminiscent of citrus fruits and roasted butter. It has an exceedingly complex, nutty and caramelized flavor. Pairs well with Sancerre or Beaujolais.

Comté De St. Antoine aged by Marcel Petit (Jura, France) – Created by local villagers in alpine dairies called fruiteries, the milk comes only from Montbeliarde and Teachete de L’est cows. This venerable cheese, already a French staple, has been further improved upon by the acumen of Marcel Petit. Aged carefully for 24 months, it has an ivory to pale yellow-colored pâte with bean-sized eyes occurring occasionally throughout. The aroma is redolent with notes of lime and browned butter. The flavors are extremely complex, with bold nutty highlights and a rich caramel finish. Pairs well with Sancerre or Beaujolais.

Constant Bliss made by Mateo and Andy Kehler of Jasper Hill Farm (Greensboro, VT) – Semi-soft cheese made from raw cow’s milk. Inspired by French Chaource, it is chalky, silky, and milky with a strong rind. It has a very clean, creamy flavor, with hints of mushroom at the finish. Pairs beautifully with dry Champagne.

Coolea made by Willems Family Farm, aged at Neal’s Yard Dairy (County Cork, Ireland) – Firm cheese made from cow’s milk, it is an Irish version of a Gouda. This cheese has a uniquely piquant flavor with long finish. With a smooth, caramel flavor, this cow milk cheese has an amazingly satisfying chewiness. It is aged for at least 12 months and pairs well with light whites and fruity reds.

Cornish Blue made by Eloise Coombes (Liskeard, England) – An organic semi-soft cheese made from cow’s milk in the keeping with farmhouse traditions. This is Cornwall’s only blue cheese. Aged for 12 weeks, it is supple and creamy with a very pleasant, mellow flavor.

Cotswold made by Clawson (Gloucestershire County, England) – A semi-firm cheese made from cow’s milk, it is a variation of Double Gloucester to which chopped onions and chives have been added. It has a creamy texture and full flavor, and will stand well on its own. In Britain it is known as “Pub Cheese” and is served with crusty bread and strong, dark ale.

Coulommiers made by Rouzaire (Ile-de-France, France) – A soft cheese made from cow’s milk, this cheese belongs to the Brie family. It has a nuttier flavor and thicker crust, and the texture is extra-rich and creamy. Pairs well with a good red wine from Bordeaux, Cotes du Rhone or Sauvignon Blanc as a white wine.

Coupole made by Vermont Butter & Cheese (Websterville, VT) – Coupole is named for its shape, which looks like a snow covered dome. This is a mild pasteurized goat’s milk cheese that is dense and creamy with a sweet rind. Pairs well with light white wines or champagne.

Cow Pie made by Hendricks Farms (Telford, PA) – Semi-firm cheese made with raw cow’s milk. This cheese is a take on full fat Camembert. As silken as any Normandy creation, it is rich, milky, slightly mushroomy and a little salty.

Cravanzina made Caseificio Alta Langa (Piedmont, Italy) – Soft-ripened cheese made from cow and sheep’s milk. This cheese is produced exclusively by hand from local milk. It is creamy and buttery with a hint of sweetness. Beneath the thin, supple crust lies a buttery cheese with a soft and delicate texture.

Crescenza made by Liam Callahan of Bellwether Farms (Petaluma, CA) – A soft-ripened cheese made from cow’s milk, this cheese has no rind and is deliciously buttery with a rich, slightly tart flavor. Pairs well with barrel aged Chardonnay or Pinot Noir that had lots of fruity cherry flavors.

Crescenza Stracchino made by Arrigoni (Lombardy, Italy) – A rich, creamy, fresh cheese, its flavor is similar to that of a mild cream cheese; it becomes very soft and spreadable at room temperature. Crescenza is made from uncooked cow’s milk and is sometimes blended with herbs.

Crottin De Champcol made by Pascal Jacquin (Berry, France) – A rich and flavorful cheese, after 2 weeks of affinage the rind begins to take on the molds that define this cheese; after 4 months it will be fully matured, pleasant on the palate and easily grated.

Crottin made by Andante Dairy (Santa Rosa, CA) – This is an excellent rendition of the classical French Crottin de Chavignol. It is made with pasteurized goat’s milk and develops a velvety texture as it matures. The flavor is light, slightly herbaceous, a bit peppery with a clean finish. Pairs well with French Sancerre or a Marlborough Sauvignon Blanc.

Crowley, Cave-aged made by Crowley Cheese Factory, aged at Jasper Hill Farm (Healdville, VT) – A hard, raw cow’s milk cheese, it is from what is probably the oldest continuously operated cheese factory in the US. Wheels are aged in cheesecloth, and the flavor is buttery, nutty with a pleasant sharpness at the end.

Crozier Blue made by J&L Grubb (Tipperary, Ireland) – Semi-firm cheese made from pasteurized sheep’s milk. It has a pleasingly aggressive blue flavor that bears a marked resemblance to Roquefort. However, the richness of the sheep milk manages to offset any overwhelming stringency. Pairs well with Northern Rhone reds, Alsatian Riesling, Vouvray, or a spicy Gewurztraminer.

Crutin made by Beppino Occelli (Piedmont, Italy) – Comes in a small cylindrical wheel tied off with a cord. It is made from pasteurized sheep’s milk. The flavor is intense, resulting from the extraordinary blend of black truffles into the milk. After one month of aging, it develops a crumbly texture. Although Occelli classifies Crutin as a sheep cheese, it may sometimes contain some cow’s or goat’s milk.

Cumberland made by Locust Grove Farm (Knoxville, TN) – Firm cheese made from raw sheep’s milk. The basis for this peppered cheese is Locust Grove’s La Mancha. Though it bears the distinctive basket-weave pattern of most Manchego-style cheeses, spices have been added to the milk, resulting in a cheese that is fragrant and heady, with a definite kick. The spice blend in this cheese is a mix of green peppercorns, sweet red chilis, onions, garlic and ginger.

Cupid’s Choice Camembert made by Old Chatham Sheepherding Co. (Hudson Valley, NY) – Soft cheese made from sheep and cow’s milk. A sweet and buttery blend of milk and fresh cream, the flavor is rich and very mild, with a white rind that blooms naturally as the cheese ripens. This heart-shaped cheese has limited availability.

Dallenwiler Geisschase made by Odermatt Family (Dallenwil, Switzerland) – A lovely cheese manufactured in the traditional way with raw goat’s milk. This cheese has a washed rind that gives it a lightly funky aroma. The texture is semi-firm and smooth; it has a fresh milky flavor mingling with flavors of nuts and herbs.

Dallenwiler Wychäs made by Odermatt Family (Dallenwil, Switzerland) – A lovely goat-cheese manufactured in the traditional way, the red wine washed cheese gains a deeply barnyardy aroma but the cheese’s texture is semi-firm and smooth. It has a fresh milky flavor mingling with flavors of nuts and herbs with fruity overtones.

Damina La Robiola made by Caseificio Reale (Piedmont, Italy) – Semi-soft to soft cheese made from cow’s and sheep’s milk. It has soft and rich texture tending to be creamy if aged with fruity flavor and nose. The shape and style recalls the typical cheeses for the region of Piedmont.

Dante made by Dane Huebner of Wisconsin Sheep Dairy Coop (Strum, WI) – A firm cheese made from the pasteurized milk of grazing sheep. Aged for a minimum of six months, it has a rich, nutty flavor with a firm and somewhat dry texture. Pairs well with medium red wines and semi-sweet white wines.

Délice D’argental (Burgundy, France) – Soft cheese made from cow’s milk. This delicate creamy textured triple cream is taken to another level by enriching the milk with crème fraiche. A perfect size at 7 oz., prohibiting you from eating more than you should of this ice cream like cheese. Enjoy this indulgent, mildly aromatic treat with fresh crusty bread.

Délice De Bourgogne (Burgundy, France) – Soft cheese made from cow’s milk. Similar to classic Brie both in appearance and texture, this sumptuous cheese delivers an extra triple-cream punch to the palate. Its outside is yellowish-white in color, with a soft, chalk-like dusty rind. The aroma can be overpowering at first, but adds a playful contrast to the sweet and creamy interior. It has an incredibly rich, full flavor with a smooth, melt-in-the-mouth texture.

Delice De Cremiers (Burgundy, France) – Soft cheese made from pasteurized cow’s milk. This triple-cream cheese has a soft, creamy texture and rich, buttery flavor with just a hint of salty tang on the finish provided by the bloomy rind. This luxurious cheese makes one of the finest desserts you can think of. Serve with ripe berries and a flute of Champagne, or your favorite sparkling wine.
Délice De Pommard made by Alain Hess (Burgundy, France) – Soft cheese made from cow’s pasteurized milk. This is a sweet, rich triple crème cheese encased with Dijon mustard seeds. It is a deliciously creamy soft cheese and the mustard seeds are in no way overpowering. Pairs well with a red Burgundy.

Despearado made by Cato Corner Farm (Colchester, CT) – Semi-soft cheese made from raw cow’s milk. This cheese is a variation of Hooligan. It is washed in pear juice and Pear William eau-de-vie from Connecticut’s acclaimed Westfor Hill Distillery. The flavor is creamy, rich and very flavorful.

Distintu made by Cooperativa Dorgali Pastori (Sardinia, Italy) – Firm, semi-cooked farmstead cheese made from whole pasteurized sheep’s milk. The interior is compact, fine-grained, and flaky; the color varies from snow white to straw yellow. It tends to dissolve on the tongue, and has the typical strong flavor of most mature pecorino cheeses.

Doddington made by Maggie Maxwell (England) – Semi-hard cheese made from raw cow’s milk and is aged for 12-15 months on pine shelves. Similar in flavor profile to a Gouda/Cheddar cross, it has a burgundy rind and golden pâte. It has a sweet, cooked curd and nutty flavor, with a sharp fruitiness.

Dominoes made by Estrella Family Creamery (Montesano, WA) – Semi firm to firm raw cow’s milk cheese. Named after one of Estrella’s leading Normande X cows, this cheese has a gorgeous grey-brown rind, very rustic in appearance. The texture is smooth, yet fairly open and the flavor is mellow and nutty with just enough salt. Case

Dorset made by Bardwell Farm (West Pawlet, VT) – Semi-soft cheese made from raw Jersey cow’s milk. This washed-rind cheese is formed in baskets and has a yellow velvety interior thanks to the milk of those exclusively grass-fed cows at the Jersey Girl Farm. It is aged 3 to 6 months and has a complex, natural flavor with deep rich hints of what the cheese world likes to call meatiness. 2008 ACS Award Winner! Case

Drunk Monk made by Cato Corner Farm (Colchester, CT) – Semi-soft cheese made from raw cow’s milk. This cheese is a variation of Hooligan, and is washed in ale from Connecticut’s Willimantic Brewing Company. Made in the style of Belgian monk’s cheese, it is fruity, with yeasty flavors from the ale.

Drunken Goat made by Montesinos (Murcia Region, Spain) – Semi-firm goat’s milk cheese bathed in red Montrastrell wine. The rind is a muted purple color; the pâte is bright white. The flavor begins as mild and creamy, but finishes with a wonderful tangy sweetness and a fruity, lusciously, grapey aroma.

Dry Monterey Jack made by Charlie Malkassian of Vella Cheese Company (Sonoma, CA) – Hard cheese made from raw cow’s milk. It is aged for at least 18 months, during which time it develops a sweet, nutty flavor with sharp finish. The trademark coating is a mixture of cocoa, black pepper and vegetable oil. Pairs well with California Pinot Noir, Syrah or Zinfandel.

Durgali made by Cooperativa Dorgali Pastori (Sardinia, Italy) – Firm farmstead cheese made from full cream pasteurized sheep’s milk. The interior is white to straw yellow, with a compact texture and sparse small eyes. The rind is grooved and very brown in color. Aged for a minimum of nine months, the special maturing process gives this cheese its distinctive piquant taste, which sets it apart from other mature pecorino cheeses. This harks back to the traditional aromas of Sardinian cheeses made on the farm by the old master cheese-makers.

Durrus made by Eugene Burns (County Cork, Ireland) – Semi-soft washed-rind cheese made from raw cow’s milk. It is made in the style of Tomme de Savoie and has an ivory pâte that blushes coral pink as it ages. It is earthy, musty, and deep with a surprising mellowness that increases over time.

Echo Mountain made by Cary Bryant of Rogue Creamery (Willamette Valley, Oregon) – Semi-soft blue cheese made from raw cow’s and goat’s milk. This is another incredible blue cheese from the up and coming makers at Rogue Creamery. This is a fairly mild, dense blue that has a perfect balance of blue piquancy and sweet, saltiness of the cheese.

Edwin’s Munster made by Kaserei Edwin Berchtold (Schwarzenberg, Austria) – Youthful cheesemaker Edwin Berchtold chooses to specialize in soft cheeses even though it’s not traditional in his area. Although it goes by Munster, this is an original from Edwin which is why he puts his name on it. Small plump rounds made from pasteurized milk from one farmer’s cows. The crosshatched rind is washed with brine and stays rather mild in flavor. The chubby paste is surprisingly redolent of earth and game and often still boasting of the fresh sweet cream from which it’s made.

El Dorado Gold by La Clarine Farm (Somerset, CA) – Semi-soft cheese made from raw goat’s milk. During its 2 month aging, the rind is alternatively washed with whey and brine, and brushed, giving it a natural burnt gold color which, as the name of the cheese indicates, reminds El Dorado County’s Gold Rush history. The rind is edible and mild. The texture of this cheese is semi-soft with nutty, herbal and lingering flavors. La Clarine Farm is a farmstead cheese dairy – they hand-make cheese in very small batches with the milk from their own goats only. All of their cheeses are made with raw milk and aged 60 days minimum. The production is seasonal (8 – 9 months a year). The goats are pastured year round, and receive no chemicals or artificial treatments.

Emigrant made by Beehive Cheese Co. (Uintah, UT) – A tribute to the pioneers that settled in Utah, this cheese was actually a mistake that turned out great. A firm cheese made from pasteurized cow’s milk and based on a parmesan recipe, the texture is semi-firm and cream. The flavor is slightly sharp with a lingering nuttiness and pleasant pineapple aroma. An excellent beer cheese, it also pairs well with spicy red wines.

Emmenthal Jungfrau aged by Selection Gourmino (Langnau, Switzerland) – This is a modern approach on the traditional Emmentaler cheese: the wheels are formed in 75-pound Gruyere molds instead of the 200 pound Emmentaler molds. The cheese tends to ripen a bit faster and the wheels are easier to handle. Still it has all the great characteristics of traditional emmental. It’s a firm cheese made from raw cow’s milk and has a unique, nutty and fruity full-flavored taste. Pairs well with light, fruity reds and light fruity whites and, of course, is an essential ingredient in the best fondue.

Emmenthal made by EMMI (Central Cantons, Switzerland) – Firm cheese made from raw cow’s milk. This cheese has a unique, nutty and fruity full-flavored taste. It has been made since 1782 in massive 200-pound wheels and aged for at least 12 months. Pairs well with light, fruity reds and light fruity whites.

Epoisses made by Fromagerie Berthaut (France) – Soft cheese made from cow’s milk. This marc-washed cheese is soft, sticky, and very fragrant. The aroma of Marc is present, and it has a strong, earthy, barnyard smell. The edible rind is bright orange and the paste is light beige on the outer edge and white in the centre. The texture ranges from soft and unctuous to quite runny. This full-flavored cheese is creamy, sweet, milky and ever so slightly salty.

Estivo (Veneto, Italy) – Firm cheese made from cow’s milk. This cheese is aged in oak barrels with hay and herbs. Wrapped in verbena, chamomile, and mint, this cheese is at once aromatic, savory, and distinctive; the full and rich flavor strikes a balance with the herbs, which shine subtly through.

Etivaz (Etivaz, Switzerland) – Created in the 1930’s when a group of cheesemakers pulled out of the government’s Gruyere program to make their own cheese. Today they stick to the original principles of making alpine Gruyere. It’s made from raw cow’s milk in the mountain chalets during the summer using copper cauldrons and open fires. The flavor reflects the flora of the meadows where the cows graze. It’s herbal, fruity with a distinctive nutty smokiness.

Etude made by Andante Dairy (Petaluma, CA) – Hard cheese made from pasteurized goat’s milk. Artisan cheesemaker Soyoung Scanlan brings a background in science and classical music to her craft. Each cheese has a musical term for its name. The texture of this cheese is slightly grainy and crumbles easily. It is aged for 6 months. It has a mildly piquant, somewhat sweet flavor with goaty aromas and a clean, hay-filled finish.

Evangeline made by Bittersweet Plantation Dairy (Gonzales, LA) – A triple-cream cheese made from goat’s milk, this cheese is named for the Longfellow poem of the same title. Aged for 3-4 weeks, its springy, dense rind is set off by a tangy, almost runny pâte.

Ewe Jersey made by Peaked Mountain Farm (Townshend, VT) – Firm cheese made from raw sheep and cow’s milk. The flavors are smooth and creamy with an underlying earthiness. The sheep’s milk lends itself to a hint of sweet and nutty tones. Pairs well with Pinot Noir, Sauvignon Blanc, Riesling, and Chardonnay.

Ewe’s Blue made by Old Chatham Sheepherding Co. (Hudson, Valley, New York) – A pasteurized sheep’s milk blue cheese made in the style of Roquefort. It is creamy and rich with a prominent, but not overwhelming, tangy blue flavor and a long, lingering finish.

Ewe-Nique made by Central Coast Creamery (Willows, CA) – Soft cheese made from cow and sheep’s milk. Made in the spirit of cheeses from the Basque region, this cheese is aged for a minimum of 120 days. An everyday cheese, it is unpretentious and very enjoyable, with a smooth, closed texture. The flavor is sweet and mild, with faintly earthy undertones.

Ewephoria (The Netherlands) – Semi-hard cheese made from pasteurized sheep’s milk. Made in the style of the great Dutch Goudas and aged for a minimum of 12 months, this cheese is rather hard, with some crystalline structure to provide a pleasant textural contrast. The aroma is bold and nutty, with the faint traces of meatiness. The flavor is truly reminiscent of caramel, with soaring hazelnut notes and a hint of salt in the finish. Pairs well with dried and full-bodied whites, or light and aromatic reds.

Ewephoria, Young (The Netherlands) – Firm cheese made from sheep’s milk. This cheese comes from a small farm where the animals get plenty of sunshine, fresh grass and clean air. The local soil is reclaimed mineral rich ocean clay, providing for exceptionally creamy milk. This cheese is made with Gouda recipe and aged for 4 months. The texture is creamy with mellow but rich flavor and sweet and nutty finish.

Extra Aged Appenzeller made by Rutz Käse AG (Appenzell, Switzerland) – Firm cheese made from raw cow’s milk. Aged for at least 6 months, it has an elusively spicy aroma and delicately sharp flavor due to its continual washing with an herb-infused brine during the first part of the aging process.

Farmstead Cheddar made by Mariano Gonzalez of Fiscalini Cheese Co. (Modesto, CA) – Firm cheese made from cow’s milk. A traditional farmstead Cheddar, this cheese is bone-white in color, and is creamy, tangy and delicious.

Farmstead Cheese made by Yellow Branch Farm (Robbinsville, NC) – Firm cheese made with cow’s milk. This cheese is mild and buttery with grassy notes and hints of garlic. The texture is dense and satisfying.

Fenacho made by Tumalo Farms (Bend, Oregon) – Firm cheese made from pasteurized goat’s milk. Aged for three weeks, during which each wheel is turned and wiped daily. This cheese is riddled with amber fenugreek seeds, imparting a faint sweetness that hints of onion. Complex and aromatic, this farmstead goat cheese lingers on the palate with flavors of butterscotch and celery. Pairs well with a Pinot Noir or Merlot.

Feta made Haystack Mountain Goat Dairy (Niwot, CO) – Semi-soft cheese made from pasteurized goat’s milk. This cheeseis made by hand and brined in whey to maintain the characteristic flavor and crumbly consistency of traditional goat milk feta. Use in salads, as a topping for pizza or in any dish calling for a salty rustic cheese. As an appetizer, serve it at room temperature with a little warm honey drizzled over it. Pair with any dry, fruity white wine, such as Pinot Blanc or Sauvignon Blanc.

Fetiri With Greek Herbs made Mt. Vikos (Thessaly, Greece) – Mt. Vikos starts with there sheep/goat feta and dresses it up with this unique blend of greek herbs. Excellent as part of a cheese plate or on its own as an appetizer with crusty bread and olive oil.

Figaro made by Andante Dairy (Santa Rosa, CA) – Artisan cheesemaker Soyoung Scanlan brings a background in science and classical music to her craft. Each cheese has a musical term for its name. Figaro is a soft-ripened cheese made with pasteurized cow and goat milk wrapped in a wine-soaked fig leaf that Soyoung collects near her creamery. Mellow and creamy it makes an excellent addition to any cheese board.

Filibuster made by Laini Fondiller of Lazy Lady Farm (Westfield, VT) – Washed-curd cheese made from raw cow’s milk and vegetable rennet. The cheese is boldly aromatic and the texture is rich and firm for such a soft cheese. The flavor of this cheese is very earthy, with smoky, piquant and fresh notes, as well as a hint of freshly-turned soil in the finish. Lazy Lady Farm is a small organic goat dairy. They have 25 registered alpine goats on the premises, and this cheese is somewhat of a departure for cheesemaker Laini Fondiller, though no less delicious than her goat cheeses. At Lazy Lady Farm, cheese is made about every day in small batches. The cheese is ripened in their cave to impart a sense of the terroir.

Fiore Sardo (Sardinia, Italy) – Semi-hard cheese made from sheep’s milk. The Italian word fiore means flower. Thus this cheese is named the “Flower of Sardinia”. A bit more forceful than Pecorino Toscano, a famous sheep’s milk cheese from Tuscany, this Sardinian pecorino has a slightly salty flavor, salty tang and a hint of fruit; the finish is long, with a caramel sweetness.

Fiorito In Cherry Leaves (Puglia, Italy) – This wonderful Italian cheese is made with goat’s milk. It is aged for 25 days which allows it develops a supple texture with retaining a great deal of creaminess. With age, the interior becomes softer, eventually becoming runny and smooth. The exterior is wrapped in cherry leaves, lending a slight earthiness and bitterness to the cheese.

Fleur D’aunis (Saint Michel en L’Herm, France) – A soft cheese made from cow’s milk from the Charentes Maritime region of France. The orange rind, sticky and moist, provides a gorgeous visual contrast to the pale bone-colored pâte. During the maturation process, the surface of the cheese is brushed in brine and Pineau des Charentes, a fortified aperitif-style wine made with Cognac. This creates a cheese with a pungent aroma but creamy, fruity, rich flavor and a clean finish.

Fleur Du Maquis (Corsica, France) – Firm to semi-soft cheese made from pasteurized sheep’s milk. When young, its coating of rosemary needles is still green and the interior of the cheese is snow white with a fresh, milky flavor. As the cheese ages, the interior gets softer and develops a stronger flavor, while the rosemary dries and browns. It also displays the characteristic fuzzy blue edible mold coating in between the rosemary needle, peppers, and juniper berries that rest on top. It is also variously called Brindamour, Brin d’Amour, and Corse aux herbes. It pairs better with savory flavors than with sweet things like fruit.

… that’s A-F…. this is still under construction… call us to see what else we have: 626-795-9308