This cheese sometimes goes by the name of Wenslydale with cranberries, however it is the same cheese. This cheese displays an innovative combination of flavors and dramatic visual impact. The natural wholesome goodness, rich in vitamins, of this delicious creamy-white cheese, with its flaky open texture, fresh clean flavor and honeyed-after taste is only enhanced by the delicate fruity succulence of pure sweet Cranberries.

Welsh Cheddar with wholegrain mustard seed & Welsh ale. Taking its name from the dragon on the Welsh flag, Red Dragon combines the subtle sharpness and depth of the natural mustard seed with the mild, piquant notes of Welsh ale and Cheddar.

Welsh Cheddar with fresh horseradish & parsley. Harlech takes its name from the famous Welsh warriors of the 14th and 15th century Medieval Ages. Harlech has a unique character with a smooth texture that successfully blends the intense flavor of the fresh horseradish and parsley.

Tintern is a blend of Welsh matured Cheddar with fresh chives and shallots, coated with a bright green wax. It has a smooth, creamy texture that is accentuated by the taste of chives and shallots; an interesting combination of flavors. The name comes from the Abbey where the 'White Monks of Tintern' farmed the shallots for the cheese.

Black Mountain is a mature Welsh Cheddar that is creamy and flavorful. The complex taste comes from the addition of white wine, garlic, and herbs, and is quite striking.

The unique mosaic pattern of this cheese is created when Guinness Stout is blended with tangy Irish Cheddar. Each cheese, made from the milk of a Friesian herd, is individually made using no artificial ingredients.

Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel.

Parmigiano-Reggiano is a medium-fat cheese made partly from skimmed, unpasteurized cow's milk and is produced in a zone limited to the Provinces of Parma, Reggio-Emilia and Modena, and parts of the Provinces of Mantua and Bolgona in the Italian Region of Emlia-Romagna. No chemical preservatives or artificial additives are used in its preparation. As it ages the cheese becomes deeper in color and forms white calcium and amino acid deposits, and its sugars concentrate and caramelize, creating an aftertaste of dried fruit and nuts.

Similar to a Spanish Manchego (yet crafted with cow’s milk), Gran Queso is shelf cured for at least six months to create a distinctive bite and lingering sweet finish unlike any other. 

A hard cheese with a delicately brittle consistency. After being coated in oil, black pepper, and cocoa, the wheels are aged for eighteen to twenty-four months, and during that time, the cheese develops a sweet flavor, reminiscent of butterscotch.

A full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company's "Beehive Blend". The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavendar buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese.

Named after the founder of Singleton’s Dairy; Grandma Singleton's is the strongest traditional Lancashire available and is aged for a minimum of ten months. It is semi-soft in consistency and slightly crumbly with rich yellow color and a strong, tangy flavor. A favorite for lovers of strong cheese.

The youngest, freshest gouda released to the market. All natural sweet-curd cheese with a nut-like flavor, an open body and semi-soft to hard in texture. Aging intensifies its taste and complexity.

Vintage Canadian Cheddar aged over four years! The cheese begins life with a flexible texture and slightly acidic, buttery sweet taste. The fat, protein, minerals and ashes gradually break down during the fermentation and aging process, which intensifies the flavors and firms and dries the texture. Made in Quebec, this cheddar does not contain food coloring. Instead, it showcases a lovely, off-white color.

Chimay comes from a Cistercian Abbey in Belgium where Trappist monks produce a cow's milk cheese that is then washed with their famous Chimay beer. This mild, semi-soft cheese has a nutty flavor with a slight hint of hops and malt , and a strong aroma.

Mildly flavored, this semi-soft, cow's milk cheese wears a deep orange, washed rind around its yellow satin interior. Despite the mild flavor, this cheese boasts a strong pungent aroma which grows with age.

An aromatic and surprisingly mild French cow's milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche-Comté. Morbier, which is aged for at least 60 days, pleasantly confounds expectations. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste.

One of the most popular cheeses in France, produced by the "Fromageries des Chaumes", one of the most famous and the biggest cheesemaking company. The soft rind is bright tangerine-orange and the interior is smooth, supple and quite rubbery. The nutty, almost meaty taste and aroma are mild. Affinage takes four weeks. It is used as a table cheese and also for grilling.

This raw milk D.O.C. Fontina is exceptional. Subtle, complex flavors and a smooth, semi-firm texture make it the best! Dense, smooth and slightly elastic with a delicate nuttiness and a hint of wild honey.

This 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. It also has a strong pungent aroma due to its ripening process.

Doux de Montagne is ripened in the tradition of the Monts du Velay region and is recognized by its cottage loaf form. This cheese is creamy, fruity and has a distinctive buttery flavor.

This aromatic cheese from Belgium is a very popular dessert cheese in Northern Europe. Its flavor is reminiscent of a good German Limburger, with a less strong but still pungent odor.

Humboldt Fog is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance.

The flavor of truffle comes through in this velvety goat milk cheese. The earthiness of the truffles combined with a creamery texture makes for another distinctive cheese from Cypress Grove.

Drunken Goat is a semi-soft artisan goat cheese with a smooth violet rind which has been soaked in Doble Pasta wine for 48-72 hrs. Aged about 75 days, it has a sweet, smooth flavor.

Bucheron has an ivory-colored pate surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese provides a somewhat mild flavor that becomes sharper as it matures. As it ages, its texture becomes drier: the mouthfeel of the center is dense and claylike, with the crumb dissolving on the tongue, while the section near the rind is almost creamy and can be gooey at room temperature.

Ibores is a zesty goat's milk cheese from the rugged province of Extremadura in Spain. It is firm, with a pleasant, lingering tangy finish. Rubbed with paprika and olive oil during the two month aging process, the wheels are visually striking and offer a great alternative to fresh goat cheeses.

This special Manchego is aged for over 12 months, giving it a sharper, nuttier flavor and a firmer, more brittle texture than its younger namesake. It is produced in Central Spain's La Mancha region; a territory known for its fierce winds, violent temperature swings, and desert-like aridity. Manchego Reserve is made using traditional methods under strict quality guidelines.

Idiazabal is a pressed cheese made from unpasteurized milk that can only come from the latxa breed of sheep in the Basque region of Spain. It has a somewhat smokey flavor, but is usually unsmoked. The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavor. If aged longer, it becomes firm, dry and sharp.

Unlike typical French blue cheeses made from ewe's milk, Roaring Forties Blue Cheese is made from cow's milk which gives it a milder taste. Roaring Forties is a full bodied blue with a honeyed, slightly nutty quality and great aftertaste. It is a rindless cheese, matured in wax, which helps it retain moisture and creates a smooth and creamy texture.

Maytag blue cheese is a cow's milk cheese produced in small volumes in Newton, Iowa. It has a crumbly texture and a very spicy flavor. Nestled in among the rolling hills of central Iowa is the Maytag appliance factory. Down the road and around the corner is the Maytag Dairy, which produces Maytag Blue cheese, among other, lesser-known cheeses. Yes, the two are related.

Point Reyes is a farmhouse blue cheese. It is very creamy and not crumbly, with no rind. The cheese body is white, with sparse bluish-grey mould, veining it. The taste has a bit of a tang because the starter cultures, give it a tang like buttermilk, but otherwise the taste is very mild. Consequently some say this is a good introduction to blue cheese for those who are unsure of it.

Blue d'Auvernge is a full bodied, salty and slightly piquant cheese with a pale creamy paste and dark blue veining. It is matured in cool cellars for one to two months before being wrapped in foil and matured for another month or so.

Bleu de Basque is an artisan sheep’s milk blue cheese made in the Pyrénées mountains, a region of the French Basque country. These hills are full of the wildflowers and fresh grass that give the milk its complexity, subtlety, and lightness. Bleu de Basque has a wonderful combination of earthy spiciness and hints of apricot.

St. Agur is made in the village of Monts du Velay in the Auvergne region of France. Made from cow's milk and ripened for at least two months, this is a rich, creamy blue with a spicy blue flavor. Mild in flavor and not too salty in comparison to more traditional blues, St. Agur appeals to many palettes.

Blue Castello is a distant derivative of Italian Gorgonzola but has a higher fat content and a milder flavor. It is a perfect blue for those who like a little blue flavor without being blown away. Blue Castello has a Brie-like texture, with the blue in fairly thick, horizontal lines. The taste is delectably rich and buttery, with mild spicy accents of blue veins and the aroma is of mushrooms. The mild flavor develops steadily as long as it keeps, but it never becomes too strong.