This is what you would call an excellent melter for your fondue. Washed with an herbal brine for flavor, it is a butter-colored cheese that gets darker with age. This classic version is 3-4 months in age. Note: Can you believe this style of Swiss mountain-cheese has been around for over 700 years? It started out as a cheese made in monasteries stored in cool caves to age.

Aged about 5 months, this cheese has an attractive nuttiness and as it matures gains a slightly tangy, lemony aftertaste. Grate on pasta, melt on bread and a try adding to a vegetable pizza for a little zip in the evening.

Made of fresh whole cow's milk, this is a simple cheese that can be used in many dishes. Try it melted on carrots or as a winter substitute for mozzarella in a lasagna or chopped up with olive oil in a tomato basil salad. Invite your friends!

Wrapped up and ready to eat, these delicious rustic cows milk cheeses are as tasty as they are beautiful. Cocooned in chestnut leaves they get the chance to acquire the tangy, yet woodsy flavor that is so wonderful to eat.

Aged a minimum of 26 months, this is a new addition to our cheese selection. You will taste the butterscotch, pecan and whiskey flavors that are so pronounced in this treat of a cheese. Try it, you'll like it, we do! 

The amber color helps to show its age, and leaves a sweet, nutty flavor on your tongue, which makes it so easy to eat as a dessert cheese. Also try it grated over a side dish of steamed asparagus or potatoes.

This is a unique but traditional cheese which is handmade, free of preservatives and has cumin and cloves added to it. We liked it on a grilled chicken sandwich. Sorry, but this cheese is currently not shipping into the U.S. Keep your fingers crossed, blind cow lovers!

Similar to but slightly different from Alpine mountain cheeses, this one has a pronounced buttermilk flavor that intensifies as it ages, probably due to the grass fed cows. Aged about 6 months. 

These are artisan handcrafted Bries that are just so easy to eat and a pleasure to melt on a toasted baguette and a glass of wine.

When this cheese is young it's mild, buttery and with a chalky center and as it ages it becomes runny and it takes on a slight earthy flavor. A customer favorite in our shop.

We love this cheese, but how can you not once you've tried the decadent creamy flavor it has to offer. Invite friends to join you and purchase a great loaf of crusty bread to spread it on. We like it spread on Croccantini Crackers, the rosemary ones in particular.

Rich and delicate is the flavor of this fresh mozzarella. It is a mixture of both cream and mozzarella curds inside and knotted at the end. Have this seasonal treat with Heirloom tomatoes and a fresh Ciabatta bread. My favorite way is on a bed of mixed baby greens with a peppered piece of seared Ahi Tuna, add a drizzle of your best olive oils and sea salt and dinner is served

To start off with, this is a very appealing cheddar sliced on a cheese board. It's made with a tangy Irish cheddar cheese and the addition of elderberry wine gives it a slightly sweet taste.

A triple cream brie with just a hint of blue. For those who haven't made the leap over to blue cheese because of their sometimes strong flavors, this is a great transition cheese to try. Excellent to spread on apples or on a nice crusty French baguette.

Many times you will hear us refer to this cheese as a "vuluptuous blue". By that we mean it's well rounded in just about every area. Not too salty, not too sweet, not too strong, but just right! Just like Baby Bear's pourage.