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Cheese NameCountryTypeFlavorDescription & Uses
AbondanceFranceHardButtery, fruity and sweet flavorPungent, earthy aroma. Pair with Malbec & Cabernet Sauvignon.
AffideliceFranceSoft, Soft RipenedOrange with fruity, mild, tangy flavorWashed rind, soft ripened. Pair with sweet acidic fruits.
Afuega’l PituSpainSoftTart tasteSmall, wrinkled cheese; shaped into a cone or pumpkin shape, molded by hand in a cloth. Excellent with jam or honey.
AppenzellerSwitzerlandHardMildy spicyMade with raw cows milk. The perfect companion to crisp, sharp fruit, such as apples. Serve in omelets with smoked salmon or salami sandwich.
Arpea de vacheFranceSemi SoftTangy & CreamySemi soft when young, firmer as it ages. Enjoy with light white wines.
AsiagoItalyFirmButtery, savory when young advancing to a rich and salty savoriness when agedServe with savory crusty artisan bread, crackers. Pair with Chianti, Sherry, Beaujolais or Porter.
Asiago d'AllevoItalyFirmFairly salty and slightly piquantHard texture and drier, more crumbly; produced from raw milk. Grate over risotto or pasta. Pair with robust red wine.
BeaufortFranceFirmSavory, nuttyPair with white wine, like Roussete de Savoie & light red wine such as Beaujolais
Beer CheeseEnglandSoftMild cheddar with sharp mustard and slightly hoppy notesCreamy smooth cheddar with a slight bite from the mustard seeds. Try Beer cheese in a burger with caramelized onions or onion rings.
Bleu D'AuvergneFranceSemi SoftButtery with spicy blue flavor and a nutty finishCreamy and smooth. Use in dressings. Serve with a robust red.
BlueDenmarkSemi FirmRustic and sharp tasteMarbled-vein, crumbly. Commonly used for salad dressing. Pair with Port/Stout/Scotch.
Blue CabralesSpainFirmSharp, tangy, acidic, slightly saltyBlue veiny, creamy and firm. Matured in damp, mold rich caves.
Blue StiltonEnglandFirmTangy and strongCreamy and smooth. Pair with Jurançon - Sauterne - Tokaji - port.
BrieFranceSoft, Soft RipenedSmooth creamy and buttery. Full flavored, earthyServe w/ crusty breads, fruit, cheese plate, charcuterie / crisp wines, Bordeaux, Champagne.
BrieGermanySoft, Soft RipenedCreamy and earthyCreamy-soft, packaged in a tin. Pair with Chardonnay or Chablis.
Brie de NangisFranceSoft, Soft RipenedFruit and tangy flavorCreamy and soft. Pair with Cotes du Rhone.
Brie, Triple CrèmeFranceSoft, Soft RipenedIntensely rich, butteryExtra creamy. Slather on bread with a little jam or marmalade. Pair with champagne or pale ales.
Brillat SavarinFranceSoft, Soft RipenedButtery and creamyGoes well with all light, fruity wines, especially Champagne. Pair with Chateauneuf du pape - Red wine.
ButterkaseGermanyFirmCreamy and mildPair with medium white wine, Chardonnay, Semillon or crisp German Riesling.
CaerphillyGreat BritainHardSalty, buttermilk flavorA mild cheese, pair with a white Burgundy.
CamembertFranceSoft, Soft RipenedFull flavored with earthy mushroom notes. Buttery, creamyPair with apples, hard cider. Top with sweet or savory spreads. Bake en croute. Serve with Normandy Cidre, Port or Cabernet.
CamembertGermanySoft, Soft RipenedMild flavor, creamy and softPackaged in a tin. Serve with honey or berries. Pair with Chardonnay or Prosecco.
CantalFranceSemi Hard, HardMilky and butteryGoes well with apples, grapes and nuts. Pairs well with Cabernet Sauvignon and Merlot.
ChaourceFranceSoft, Soft RipenedSalty and butteryCreamy and a little crumbly. Serve with Champagne, Cabernet Sauvignon.
CheddarEnglandHardSharp with overtones of nuts and dried fruitsCrumbly & dry when aged and supple & rubbery when young. Excellent snacking cheese. Pair with Pale Ale/Whiskey/Cabernet.
CheddarIrelandHardIntense nutty flavorServe with crackers, walnuts, strawberries.
Cheddar & GoudaEstoniaSemi FirmCreamy, tangy, smooth and deliciousFull-flavored cheese perfect for any time snacking, pair with crispy juicy apples.
Cheddar with Irish PorterIrelandSemi FirmClassic Irish cheddar with subtle notes of beerMarbled appearance with pale curds surrounded by dark brown veins.
Cheddar with Irish WhiskyIrelandSemi FirmClassic Irish cheddar with subtle notes of whiskyGolden yellow wheel with a slightly marbled appearance.
Cheddar with Red WineIrelandSemi FirmClassic Irish cheddar with subtle notes of red wineMarbled appearance with pale curds surrounded by reddish veins.
Cheddar, AgedAustraliaHardRich and creamyCreamy versatile cheese. Good for melting in dips or casseroles. Pair with Chardonnay or Pale Ale.
Cheddar, AgedEnglandHardCreamy and smoothA very versatile cheese, pairs with Moscato or Amber Ale.
Cheddar, AgedIrelandHardSavory flavour with slight acid, typical of a traditional Irish cheddarPale yellow. Great for snacking and cooking. Serve in omelets or shred over apple pie. Pair with Cabernet or a Dark Oatmeal Stout.
Cheddar, Extra SharpAustraliaHardFull, rich, robust flavorFirm & crumbly with a fine granular texture. Pair with dark/spicy Shiraz or a robust Brown Ale.
Cheddar, Oak SmokedIrelandFirmClassic Irish cheddar with a moderate smoked flavorSmooth texture with a golden brown exterior. Pair with craft beers, Zinfandel.
Cheddar, OrganicNew ZealandFirmMild and subtle flavorSmooth and creamy, 100% Organic. Serve with English Ale, Belgium Style Pale Ale, fruits and nuts, pickles & chutney crudités. Pair with Chardonnay, Sauvignon Blanc, Pinot Noir.
Cheddar, ReserveEnglandHardRich and sharpSmooth and mellow with visible salt crystallization. Great on a cheeseboard or for adding to casseroles or a melted dip. Pairs well with Cabernet Sauvignon or a Pale Ale.
Cheddar, SharpAustraliaFirmBold, sharp & a little nuttyCrumbly & creamy. Pair with honey-sweet Bosc pear slices, light water crackers, crisp Sauvignon Blanc or a bitter, semi-sweet Pale Ale.
Cheddar, SharpNew ZealandSemi HardRich and sharpSmooth and versatile. Great for cooking and melted on burgers.
Cheddar, Smoked AgedEnglandFirmRich, smoky and sharp flavorsSmoked over oak wood chips. Pairs well with Merlot or Stout.
Cheddar, Smoked SharpAustraliaFirmSavory flavor of naturally smoked wood from apple treesCrumbly and creamy cheese. Medium to full bodied Cabernet, Merlot or Red Zin, a dark ale or stout or smoked meat and toasted nuts.
Cheddar, SweetIrelandHardRich, tangy and sweet like butterscotchPale yellow; very strong savory vintage cheddar with definite sweet notes.
Cheddar, VintageNew ZealandHardFull, strong, piquantSlightly crumbly with naturally occurring salt crystals. Drizzle with honey. Pair with strong bodied red wines.
Cheddar, Vintage Smoked PDOEnglandHardSmokey with a dusting of paprikaCreamy and yellow. Pair with Shiraz - Carménère - Beer.
CheshireEnglandHardSlightly sharpSupple and crumbly. Pair with medium to full bodied wine: Côtes du Rhône or Rioja or Côtes du Gascogne for white wine.
ComtèFranceSemi HardFruity, flowery, mild, spicy flavorsMade with raw milk. Serve on a cheese platter, gratins, soufflés, sauces, frittatas, quiches, macaroni and cheese, pan inis. Pair with dry white wines, young reds.
CoulommiersFranceSoft, Soft RipenedFruity and tangyTastes best with apples, pears or fresh berries at the end of a meal.
Crem D'or Simply GourmetGermanySoft, Soft RipenedCreamy and softEdible white mold exterior. Produced using only pasteurized milk from regional farms in the Allgäu region of Bavaria, Germany. Pair with flowery white wine.
Der Scharfe MaxxSwitzerlandHardFruity, nutty & savory notes of sautéed onionsMade with raw cows milk. Serve in fondues or gratins. Pair with crisp whites.
Don OlivoSwitzerlandSemi SoftRich & creamy with black olivesGreat in an antipasto or melted on a grilled veggie sandwich.
Double GloucesterEnglandHardSharp, sweet aromaSatiny texture. Creamy, deep orange with annatto seeds. Serve with Gruner Veltliner or American Stout.
DunlopScotlandHardCreamy, nutty with a lingering finishPrimrose yellow rind, fragrant. Serve with Assam tea and hot scones, with oatcakes, mustard and whisky.
Dèlice pommardFranceSoft, Soft RipenedCreamy and freshCovered in mustard seed. Pair with light white wines.
Délice de BourgogneFranceSoft, Soft RipenedRich, creamy, buttery & tangyCream mushroomy aroma. Serve with Champagne, cidre and wheat beer.
EdamGermanyFirmMild, pure flavorGold to light yellow. Serve with pears, apples. Pair with Pinot Gris, dry Riesling, semi-dry Riesling, Champagne, Chardonnay.
EdamNetherlandsFirmMild with a smooth, sweet, nutty flavorNamed after the town of Edam in the province of North Holland. Pair with Pinot Gris, dry Riesling, Champagne, Chardonnay.
Edam with Chili PepperNetherlandsFirmSpicyMelt over seasonal vegetables or add to a fresh salad for an extra kick. Pairs well with Riesling or an IPA.
EgmontNew ZealandHardMild, slightly nutty cheddar flavorLight cream color, smooth. Excellent melt, best for cheesy dishes. Pairs well with Stout style beer.
Emmentaler AOPSwitzerlandFirmMild, sweet and slightly nutty flavorMade with raw cows milk. A great melting cheese. Serve on cheeseboards and sandwiches. Pair with Pale Ale or Pinot Noir.
Emmentaler, Cave Aged, AOPSwitzerlandHardIntense nuttiness with a hint of earthinessMade with raw cows milk. Try in panini sandwiches or on pizza
EpoissesFranceSoft, Soft RipenedRich saltiness & notable aromaPair with Burgundy, Chardonnay, Chateau of du Pape.
ExplorateurFranceSoft, Soft RipenedMild FlavorPair with red wine.
Farmer CheeseSwedenSoft, Semi SoftMild, creamy flavorA natural cow’s milk cheese. Pair with a medium-bodied Pinot Noir or Chardonnay.
FetaGreeceSemi FirmRobust and salty flavorPair with Sauvignon Blanc, Muscato, Blush wine.
FondueSwitzerlandSoftCreamy & rich traditional swiss cheese flavorSmooth, creamy texture. Heat and enjoy with bread, fruit and vegetables.
FontalBelgiumSemi FirmLight and mild & creamy flavorOutside is hard with a semi-soft, smooth, creamy inside. Pair with Chardonnay, Rose .
FontalItalySemi FirmMild and nuttyMelts well, smooth and creamy. A great cooking cheese. Add to any Italian dish.
FontinaDenmarkSemi FirmMild, milky, buttery flavorPair with light wine. Also a good sandwich cheese.
FontinaGermanySemi FirmMildPair with light wine. Also a good sandwich cheese.
FontinaSwedenSemi FirmMild, slightly tangy flavorA smooth, natural cow’s milk cheese. Pair with a fruity wine or glass of lager.
Fontina Val d' AostaItalySemi SoftNutty and savoryA smooth, creamy cheese, perfect in fondues or gratins.  Pair with a robust Italian red wine.
Fourme D'AmbertFranceSemi SoftRich and saltyNatural rind with a generous blue vein. serve with white wine, fruity sweet red, aromatic & supple beer, such as Stout.
Fromage de MeauxFranceSoft, Soft RipenedMushroomy, savoryA buttery cheese. Pair with a fruity Burgundy or a glass of Champagne.
GorgonzolaItalySemi Soft, Semi FirmRich, creamy, strong flavorSoft and crumbly. An Italian blue cheese. Pair with Port, Amarone, Scotch.
Gorgonzola DolceItalySoft, Semi SoftCreamy when young and salty when agedCreamy and spreadable. Pair with Tuscan Vin Santo & Champagne.
GoudaBelgiumSemi HardStrong, mature flavorPair with Merlot, apricots, cherries, pears.
GoudaEstoniaSemi HardRich, butterscotch notesPair with caramelized pecans or walnuts and medium bodied reds.
GoudaFinlandSemi HardMild and milkyYoung and creamy perfect for slicing and everyday meals. Sliced on your favorite sandwich or chunk and pair with sweet crisp apples.
GoudaGermanyFirmMildGreat in fondues, gratin, or sauces. Pair with Riesling or a light Beaujolais.
GoudaNetherlandsFirmDevelops a caramel sweetness and salty crunch as it agesPair with Merlot, Cabernet or Shiraz.
Gouda with PeppercornsNetherlandsFirmSavory, smoky yet sweet flavorLight brown color with black peppercorn and spices spread throughout. Perfect on salads, sandwiches, omelets.
Gouda with TrufflesNetherlandsFirmFull of earthy Italian black trufflesLight brown color with flex of black truffles. Creamy smooth. Serve with red grapes, Cabernet Sauvignon, Prosciutto.
Gouda, 18 Month AgedNetherlandsHardUniquely smooth and spicyLight caramel color; unique smooth & spicy with a flaky texture. Pair with Red Zin, grapes, wine flavored salami.
Gouda, 3 Year AgedNetherlandsHardButterscotch with a hint of saltinessCaramel color with white spots and flaky texture. Pair with Syrah wine, Prosciutto, caramel sauce.
Gouda, 5 Year AgedNetherlandsHardSweet notes of butterscotch & crunchy, salty protein crystalsDark caramel color with white spots, flaky texture. Pair with Belgian Pale Ale, honey, dark chocolate.
Gouda, AgedNetherlandsHardNotes of toasted walnuts, and a brown-butter finishGolden, deep ochre interior, some crystallization. Serve with smoked almonds, dates or fig spread.
Gouda, Double Crème NetherlandsSemi FirmCreamy, buttery tasteLight caramel color. Pair with Lager beer, apples, Sopressata.
Gouda, Extra AgedNetherlandsHardRich flavors of butterscotch, whiskey, and pecanA Golden cheese with crunchy crystals. Great table cheese.
Gouda, FlavoredNetherlandsFirmFlavors of sweet basil, sun dried tomatoes, and spicy garlicPerfect for snacking or adding some Mediterranean flare to pasta dishes and salads. Pairs well with Cabernet Sauvignon or Pilsner.
Gouda, MildIrelandHardCreamy cheese with little sweet notesMade in only one location in North Cork to a special recipe using only milk from the Spring & Summer.
Gouda, Raw MilkNetherlandsFirmHazelnut, rich sweet cream taste with hints of brazil nuts & dried apricotsFirm and flaky. Serve with fennel sausage, dried cherries, Sopressata.
Grana PadanoItalyHardTangy, fruity and saltyCrunchy crystal formation throughout. Pair with Barolo, Zinfandel, or Gavi white wine.
GrevéSwedenSemi HardNutty with distinct sweetnessIntense, rich, boasts a creamy buttery aroma. Pair with beer and white wine.
GruyèreFinlandSemi HardNutty and fruityPerfect for the cheese plate or cooking. Shred for traditional french onion soup or fondue. Pair with full flavored red wines and dark beers.
GruyèreFranceSemi HardCreamy and pungentServe with Lingonberry jam, marmalades.
GruyèreGermanyFirm, HardRich and nuttyAged over 100 days. Rich and creamy texture. Pair with Riesling, Sparkling Cider and Beer.
GruyèreSwitzerlandFirm, HardSweet, nutty and slightly saltyFirm and creamy. Great for melting in mac and cheese, grilled cheese.
HavartiDenmarkSemi FirmButtery, sweetSmooth and creamy. Melt perfectly in paninis, grilled cheese. Pair with Chianti or Stout beer.
HavartiGermanySemi FirmCreamy and mildSmooth creamy texture. Pair with Stout beer, Weiss beer, Cabernet, Riesling.
Havarti LightDenmarkSemi FirmButtery, sweetSmooth and creamy. Pair with Chianti or Stout.
Havarti with CarawayDenmarkSemi FirmButtery with caraway seedsA creamy cheese. Serve with bread, crackers, vegetables.
Havarti with DillDenmarkSemi FirmButtery with dillPair with Sauvignon Blanc, Pinot Noir or Merlot.
Havarti with HerbsDenmarkSemi FirmButtery, mild flavor from herbs and spicesMelt on pizza or on burgers. Pair with Beaujolais, Cabernet.
Havarti with JalapenoDenmarkSemi FirmButtery and spicy from Jalapenos.Creamy and smooth. Melt on nachos, burgers.
Havarti, CreamyDenmarkSemi FirmCreamy and mildShred it on a pizza, melts beautifully over burgers and in casseroles. Pair wit a red wine like Beaujolais, Cabernet Sauvignon, Pinot Noir and Merlot.
Havarti, SharpFinlandSemi HardPiquant and sharpA firmer Havarti. Perfect sliced thin with a cheese plane and served with your favorite cold cuts and a Pale Ale.
HerrgårdsostSwedenSemi HardMild, sweet, nutty flavorSmooth and subtle, this smooth supple cheese has a grassy aroma. Pair with Merlot or Pinot Noir.
JuustoleipäFinlandSemi HardSalty and toastyTraditionally served as side dish with a cup of coffee.
KeisarinnaFinlandSemi HardSweet and sharpFinnish Original, Gouda type cheese. Pair with lingonberry or cloudberry jam with a Pinot Noir or Amber Ale.
L'Etivaz AOPSwitzerlandFirm, HardFruity with a slight hazelnut flavorSmooth, raw milk cheese. Pair with Chablis, Riesling, Chardonnay, Syrah wines, medium-bodied ales and hard cider.
Lacey SwissEstoniaSemi FirmMild and nuttyLight in fat and salt but not on flavor. Sliced on your favorite sandwich.
LangresFranceSemi SoftSaltyRich creamy. Serve with Champagne, pour Champagne over top of cheese.
Le Gruyère AOPSwitzerlandFirm, HardThe flavor of dried fruit and spiceA firm cheese made from raw cows milk. Serve on French onion soup, fondue, mac & cheese.
Le Gruyère Alpage AOPSwitzerlandFirm, HardFruity with a lightly salty undertoneA firm cheese made from raw cows milk. Serve on French onion soup, fondue, mac & cheese.
Le Gruyère Reserve AOPSwitzerlandFirm, HardEarthy flavor with undertone of fruit and nutsA firm cheese made from raw cows milk. Serve on French onion soup, fondue, mac & cheese.
Le Gruyère, Cave Aged, AOPSwitzerlandHardSpicy with earthy depthHas pronounced crystals. Made with raw cows milk. Pair with toasted pecans, cherry jam & rustic bread
Le MarechalSwitzerlandFirm, HardHerbaceous, mildly spicy and nuttyA firm cheese made from raw cows milk. A perfect table and party cheese.
LeydenNetherlandsSemi HardButtery and tangy flavorYellow cumin spiced cheese. Pair with Zinfandel, Chianti, Syrah.
LimburgerGermanySoft, Soft RipenedTangy when young and becomes more brothy with ageTastes best severed between rye bread and slice of onion. Pair with Belgian style ales & icy cold Bock beer.
MaasdamNetherlandsSemi HardSweet, nutty flavorSlices and melts well. Pair with Merlot or Hefeweizen.
Maasdam, Smoked Czech RepublicFirmSmokyCreamy smoky cheese. Serve on burgers, sandwiches and paired with vegetables. Pairs well with Merlot or stout.
Maasdam, Smoked NetherlandsFirmMild, smoky flavorCreamy, sausage shaped cheese. Serve on sandwich or as a snack; melt on casseroles, soups or fondues; pair with White Zinfandel, Pale Ale.
MahónSpainSemi SoftComplex, buttery and fruityCreamy texture with a rich and complex flavor. Wonderful table cheese serve with breads and fruit. Pair with crisp white wine, full bodied white wine or fruity red wine.
MascarponeItalySoftThe flavor of sweet creamSoft, creamy and spreadable. Serve with Tiramisu, cantaloupe and prosciutto, strawberries.
Maître MoutardierSwitzerlandSemi SoftCreamy with zesty mustard seedsVelvety texture, peppered with mustard seeds that pop in your mouth, much like caviar. Serve on cheese platters or on sandwiches.
MimoletteFranceHardMild, but becomes stronger with ageBrittle, creamy and firm. Eat as an appetizer; serve with all light and fruity wines.
MontasioItalyHardButtery when young, savory and aromatic when agedSuited to make tasty appetizers and snacks, great with large ravioli and asparagus. Pair with a glass of spicy Sasso di Felluga or the sweet Picolit del Collio.
MontboissieFranceSemi SoftThe flavor of nuts and fruitSoft and creamy with an aroma of hay. Serve with soft, warm bread, preserves, nuts & grapes. Pair with Chardonnay or Pinot Noir.
MorbierFranceFirmMild and savoryPungent barnyard aroma. Pair with Vin Jaune or a white from the Haute Savoie.
MozzarellaItalySoft, Semi SoftDelicately salted fresh milk flavorUse in recipes to make salads, meats, seafood and vegetables.
MuensterFinlandSemi FirmMild and butteryPerfect for everyday sandwich and deli platters. Melt on your favorite sandwich.
MunsterFranceSoft, Soft RipenedSavory and tangyCreamy, smooth and almost sticky texture. Pair with Riesling, full-bodied reds.
Munster GeromeFranceSoftTangy when young and becomes more savory with ageBarnyard aroma. Pair with Alsatian Pinot Gris.
NazarethBelgiumHardSweet, walnut flavorA hard, full-bodied cheese. Grate or shred over fish or gratins.
Parmigiano ReggianoItalyHardRich and nuttyGranular texture, grates and shreds well. Pair with Zinfandel, Merlot, Madeira.
Pierre RobertFranceSoft, Soft RipenedSmooth, mild and spreadableSnow white rind, buttery smooth. Pair with Champagne, muscat or heavy stout.
Pleinvent FermierSwitzerlandFirmBalanced, toasted nutty flavor with floral notesFirm, yet smooth texture. Melts well. A wonderful snacking cheese, pair with full bodied reds.
Pont l'EvequeFranceSoftMildly richEarthy aroma, creamy cheese. Pair with cider or a sweet white wine.
Port SalutFranceSemi SoftMild and savorySmooth a creamy texture. Pair with Sauvignon Blanc, Champagne, Chablis.
Priest XO CheeseSwedenHardSimilar to Parmesan cheese...salty but with sweeter notesCrumbly and grainy. Pair with a full-bodied red wine or a white Burgundy to match the nuttiness and sourness of the cheese.
ProvoloneItalySemi HardSharp, piquant flavorIt's characteristic flavor and texture are the result of production and curing in Northern Italy. Serve with a spicy sopressata, olives, roasted red peppers.
Provolone PiccanteItalySemi HardVaries from sweet to sharpCan be grilled when aged for a short amount of time. Enjoy in rissotto. Pair with Gutturnio di Poggiarello or Collio Rosso di Russiz.
PråstostSwedenSemi FirmButtery, salty sweetnessCreamy and smooth. Pair with sparkling wines from dry to sweet.
RacletteFranceSemi HardSweet taste that is brought out when meltedName is derived from the French verb racler meaning to scrape; traditionally scraped over open fire and served over pasta.
Red LeicesterEnglandHardMellow and mildRich Orange/Red color. Use on a cheeseboard, in sauces or as a salad addition. Pair with beer, English strong ale or ESB.
ReggianitoArgentinaHardSlightly saltyHard and granular. Perfect for grating over pastas or as an ingredient in Italian dishes or soups. Pairs well with Chianti or Pilsner.
Sage DerbyEnglandSemi HardButtery taste, with subtle herb flavor from the sageSofter than cheddar; one of England's oldest and most famous cheeses. Serve on a cheeseboard.
SamsoeDenmarkFirmNutty, varies with sweet and sour notesEasy to shred, slice, cut, and melt. Pairs well with Riesling and Lager.
San SimónSpainSemi SoftSmoky taste blended with a buttery aromaUnique large teardrop shape. Serve on a simple panino with slices of Serrano ham, topped with olive tapenade. Pair with a lovely Blaufrankisch wine or an American IPA .
Shropshire BlueEnglandSemi SoftSharp and strongCreamy, crumbly and smooth. Cabernet Sauvignon or Côtes du Rhône.
St NectaireFranceSemi SoftNutty and mushroomyMade from the milk of Salers cows that feed on rich, volcanic pastures. Goes well with fruits, raw vegetables, olives, bread and Salami.
SwissFinlandSemi HardNutty and full flavoredPair with our gruyere in cooking to make a Finnish Fondue, or slice with cornichons and a mild salami.
SwissFranceSemi HardMild and nuttyServe with salami's and ham in sandwiches.  A great snacking cheese.  Pair with Light reds like Pinot Noir.
SwissGermanySemi HardMildly aromatic, nutty and sweetPair with bold reds. Great for melting on sandwiches and panini's.
SwissHungarySemi HardSweet and nuttyExcellent for gratins, and fondues. Pairs well with Chardonnay or a Dark Lager.
Swiss, Lacey FinlandSemi FirmMild and nuttyLight in fat and salt but not on flavor. Sliced on your favorite sandwich.
Swiss, LightFinlandSemi HardNutty, full flavor50% Less Fat than Regular Swiss. Sliced on your favorite sandwich.
Switzerland SwissSwitzerlandSemi HardMild and nuttySmooth and creamy. A great cooking cheese, shred it or melt it.
TaleggioItalySoft, Soft RipenedPiquant, full flavoredMarbled crumbly texture. Spread on crusty bread, serve with fruit. Complements Italian dishes.
TetillaSpainFirmMellow, buttery sweetSmooth and mellow, enjoy on crackers and bread.
TilsitFinlandSemi HardTangy and complexCreamy. Pair with crisp lager, strong rye bread and smoked salmon.
TommeFranceSemi SoftButteryEnjoy with dried fruit and good glass of red wine.
Tomme de SavoieFranceSemi FirmMildly sweet, tangyFarmstead cheese. Medium red wines and fruits and bread.
Tomme with Elderflower FranceSemi FirmBalanced floral flavor, hints of honey and vanillaElderflower blossoms and elderflower liqueur are blended in. Pair with crackers and white wine.
Tête de MoineSwitzerlandSemi FirmSharp and tangyMade with raw cows milk. Light cream color. Shave into pretty/delicate rosettes to garnish salads or antipasto. Pair with Pinot Grigio
Vacherin Fribourgois AOPSwitzerlandSemi FirmMild and slightly spicyMade with raw cows milk. Excellent table cheese and tasty addition to fondue.
Vacherin le PlisseSwitzerlandFirmSavory and intenseFarmstead cheese. Pair with medium red wines and fruits and bread.
Vieux ChimayBelgiumSoftButtery with hint of hazelnutsSatiny texture. Melt in a lobster risotto. Pair with a glass of Chimay Tripel beer.
ViolaFinlandSoftButtery and richSpread on your favorite bread or get some pretzels and dip right in.
Vully RougeSwitzerlandFirmSweet and spicy finishPair with bold reds, Burgundy or Cabernet.
WensleydaleEnglandFirmSubtle wild honey flavorFlaky texture. Serve with crackers or a slice of apple pie. Pair with Sauvignon Blanc.
White StiltonEnglandFirmCreamy and tangyMilky and creamy. Pair with Sauvignon Blanc, Chardonnay.
1924FranceSemi SoftSweet, blue flavorNatural rind, dense paste with blue vein throughout; sweet and rich with a balanced blue flavor.