Bayley Hazen Blue is a natural rinded blue cheese. It is made with whole raw milk every other day, primarily with morning milk, which is lower in fat.  The paste of a Bayley Hazen is drier than most blues and the penicillium roqueforti takes 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 between 4 and 6 months. 

Two wonderful cheeses matched together in Huntsman; Double Gloucester and Blue Stilton. Three layers of a rich creamy flavor of the Double Gloucester hold two layers of a strong, richly veined Blue Stilton, resulting in a delicious and beautiful cheese - you will love this combination as it offers a little bit of both worlds. The two traditional cheeses are married together in a modern version of cheesemaking.

Cheese developed by small Amish Farms in Iowa.  In the category of Mature Cheddar but made produced similar to an Aged Gouda.  Nutty, buttery with a soft finish and crunch from the natural Enzymes from the aging process.

Beneath the bright orange wax lies a mature creamy cheddar speckled with fresh horseradish and parsley.  It's very tangy and zesty with a nice edge of heat that really tingles on your tongue.

Harlech takes it name from the Welsh warriors of the Middle ages and is one of the deliciously different flavoured cheeses coming out of Wales. It's an intriguing mouthful with a wonderful mellow cheddary smoothness.

Pairing- The horseradish in Harlech makes it the perfect partner for beef. Try it melted on a steak or in a cold roast beef sandwich with good fresh white bread.  Wine Pairing- Harlech certainly needs a strong red partner like our Beronia Crianza Rioja or our Riseccoli Chianti and some plain crackers.

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet.  It is a semi-soft cheese.

Manchego is a delicious hard cheese made of sheep's milk.  Manchego cheese is only made in the La Mancha Region of Spain,  it’s the only place in the world where real Manchego can be made.  The milk used in Manchego cheese has to come from Manchega Sheep, an ancient breed which is used to thriving up on the high plains of La Mancha.  Once made, the cheese has to be aged in natural caves for at least two months.

This delicately-laced Blue Cheese is created from raw milk for the creamiest taste and texture. Tangy yet mellow. Bold yet restrained. Perfect for cooking, crumbling or eating out of hand. Cellar-aged for at least 2 months.

Le Délice de Bourgogne, also known as Delice cheese, is a French cow's milk cheese from the Burgundy region of France.  The cheese is rich and creamy due to the cheese making process where cream is added twice to the milk during the making of the cheese. This cheese also has a strong pungent aroma due to its ripening process.

Aged Parmesan is aged longer than other hard grating-cheese, and is known for its complex flavor and granular texture.

Red Dragon is an English Cheddar with Whole Grain Mustard and Ale

Characterful but not strong.  It is pleasant, firm and creamy edged with an established blue character which is offset by a mouth-watering tanginess. By 3 months of maturation Cashel Blue will have broken down to a richer, fuller and rounder flavour developing greater creaminess as it matures up to 6 months.  Cashel Blue has a white paste when young turning increasingly towards a buttery yellow as it matures. Throughout this paste there is a blueing often referred to as having marble-like pattern. The rind, which with time can develop a film of surface mould is untreated and is therefore edible. It is intrinsic to the cheese and contributes to the breaking down of the paste, adding further flavour and complexity. The rind can taste saltier than the inner paste.

Creamy Gorgonzola is a veined Italian Blue Cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.  Gorgonzola may be eaten in many ways. It may be melted into a risotto in the final stage of cooking, or served alongside polenta.

Bleu d'Auvergne is produced in the "Massif Central" between Puy-de-Dôme and Cantal. The area is characterized by volcanic and granitic soil, which is rich in oligo-elements. Although sheep are mostly raised there, producers use cow's milk for Bleu d'Auvergne, which gives it a creamier taste than Roquefort, made with ewe's milk.  The smell of Bleu d'Auvergne is strong. The taste is spicy with flavors of grasses and wild flowers. Bleu d'Auvergne is best served at room temperature. Bleu d'Auvergne is perfect in salad dressings. It goes very well with nuts and raw mushrooms. Bleu d'Auvergne is a good choice as an aperitif, when added to buttered canapés served as cocktail snacks. You may also try a small piece of Bleu d'Auvergne on a slice of apple!

Port Salut is a semi-soft pasteurized cow's milk cheese from Pays de la Loire, France with a distinctive orange crust and mild flavor. 

Aged Gouda is a Dutch cheese made from pasteurized cow's milk.   A well aged Gouda complements wines that are deeply flavored such as a rich Merlot or Shiraz. Gouda cheese may be grated, sliced, cubed or melted. It may be used as a table cheese or dessert cheese.

Medium Provolone is made with whole cow's milk and aged at least 60 days. Never smoked and never bleached, it is an excellent melting cheese and slices without crumbling or sticking to the slicer.