cheese

Soft Cheeses

Brebirousse d’argental: pasteurized sheep’s milk, Auvergne, France  

Brillat Savarin: pasteurized cow’s milk, Île-de-France, France        

Camembert Fermier jouvence: pasteurized cow’s milk, La Boissière-École, France        

Chabichou du Poitou: pasteurized goat’s milk, Poitou Charentes, France        

Cremont: pasteurized goat’s milk, Websterville, Vermont        

D’affinois: pasteurized cow’s milk, Rhône-Alpes, France            

Fleur Verte: pasteurized goat’s milk, Aquitaine, France        

Gemma di Langa: pasteurized goat, sheep, and cow’s milk, Piedmont, Italy

Jasper Hill Moses Sleeper: pasteurized cow’s milk, Greensboro, Vermont       

Langres: pasteurized cow’s milk, Langres, France        

Leonora: pasteurized goat’s milk, Castile-León, Spain        

Marin Petite Truffle Brie: pasteurized cow’s milk, Petaluma, California        

Marinated Meredith: pasteurized sheep and goat’s milk, Victoria, Australia        

Melinda Mae: pasteurized cow’s milk, Lebanon, Connecticut        

Mozzarella di Bufala: pasteurized water buffalo’s milk, Campania, Italy        

Point Reyes Quinta: pasteurized cow’s milk, Point Reyes, California        

Pont L’eveque: pasteurized cow’s milk, Normandy, France        

Sofia: pasteurized goat’s milk, Greenville, Indiana        

Valençay: pasteurized goat’s milk, Berry, France        

Woodside Monet: pasteurized goat’s milk, Adelaide Hills, South Australia        

Semi-Soft & Semi-Hard Cheeses

4 Alarm Cheddar: pasteurized cow’s milk, Milton, Iowa

8 Blumen: raw cow’s milk, Appenzell, Switzerland        

Brebis du Lavort: raw sheep's milk, Auvergne, France        

Cabra la Mancha: pasteurized goat’s milk, Accident, Maryland        

Cabra Romero: pasteurized goat’s milk, Murcia, Spain        

Caciotta di Capra: pasteurized goat’s milk, Veneto, Italy        

Campo de Montalban: pasteurized goat, sheep, and cow’s milk, La Mancha, Spain

Chebris: pasteurized sheep and goat’s milk, Basque, France        

Coppinger: raw cow’s milk, Sequatchie, Tennessee        

Fleur du Maquis: pasteurized sheep’s milk, Corsica, France        

Garrotxa: pasteurized goat’s milk, Catalonia, Spain    

Hook’s 7 Year Cheddar: pasteurized cow’s milk, Mineral Point, Wisconsin    

Lou Bergier: raw cow’s milk, Piedmont, Italy        

Martell Double Gloucester: pasteurized cow’s milk, Gloucestershire, England

Moliterno al Tartufo: pasteurized sheep’s milk, Sardinia, Italy        

Moliterno al Vino: pasteurized sheep’s milk, Sardinia, Italy        

Montgomery’s Cheddar: raw cow’s milk, Somerset, England        

Morbier: raw cow’s milk, Franche-Comté, France        

Ossau Iraty: pasteurized sheep’s milk, Pyrenees, France        

Pecorino Toscano (Young): pasteurized cow’s milk, Tuscany, Italy        

Quadrello di Bufala: pasteurized water buffalo’s milk, Lombardy, Italy        

Quadrupel: raw cow’s milk, Belgium            

Queso Majorero: pasteurized goat’s milk, Canary Islands, Spain        

Raclette: raw cow’s milk, Haute-Savoie, France        

Red Casanova: pasteurized cow’s milk, Bavaria, Germany        

Sottocenere: pasteurized cow’s milk, Veneto, Italy        

St. Nectaire: pasteurized cow’s milk, Auvergne, France        

Stelvio: pasteurized cow’s milk, Alto Adige, Italy        

Taleggio: pasteurized cow’s milk, Lombardy, Italy        

The Smokin’ Goat: pasteurized goat’s milk, Canary Islands, Spain        

Tomme de Savoie: raw cow’s milk, Savoie, France        

Ubriaco Pinot Rosé: pasteurized cow’s milk, Veneto, Italy        

Zimbro: raw sheep’s milk, Centro, Portugal        

Hard Cheeses

Canestrato: raw sheep’s milk, Salerno, Italy

Comté: raw cow’s milk, Jura, France

Ewephoria: pasteurized sheep’s milk, Holland    

Fiore Sardo: pasteurized sheep’s milk, Sardinia, Italy

Hafod: raw cow’s milk, Wales, England

Honey Bee Goat Gouda: pasteurized goat’s milk, Holland    

Manchego el Trigal: pasteurized sheep’s milk, La Mancha, Spain

Mimolette: pasteurized cow’s milk, Lille, France

Naked Goat: pasteurized goat’s milk, Murcia, Spain

Pantaleo: pasteurized goat’s milk, Sardinia, Italy

Parmesan Reggiano (2 yr): raw cow’s milk, Emilia-Romagna, Italy

Parmesan Reggiano Vacche Rosse: raw cow’s milk, Emilia-Romagna, Italy

Pecorino Romano: pasteurized sheep’s milk, Lazio, Italy

Pecorino Toscano (Aged): raw sheep’s milk, Tuscany, Italy

Prairie Breeze: pasteurized cow’s milk, Milton, Iowa

Romao: pasteurized sheep’s milk, La Mancha, Spain

Roomano Pradera: pasteurized cow’s milk, Holland    

Vat 17: pasteurized cow’s milk, Sheboygan, Wisconsin

Blue Cheeses

Persille de Rambouillet: pasteurized goat’s milk, Île-de-France, France

Bay Blue: pasteurized cow’s milk, Point Reyes, California

Blue d’Auvergne: raw cow’s milk, Auvergne, France

Buffalo Blue: pasteurized water buffalo’s milk, Bergamo, Italy

Colston Bassett Stilton: pasteurized cow’s milk,     Nottinghamshire, England

Fior d’Arancio: pasteurized cow’s milk, Veneto, Italy

Gorgonzola Piccante: pasteurized cow’s milk, Lombardy, Italy

Great Hill Blue: raw cow’s milk, Marion, Massachusetts

MitiBleu: pasteurized sheep’s milk, La Mancha, Spain

Papillon Roquefort Black: raw sheep’s milk, Roquefort, France

Point Reyes Original Blue: pasteurized cow’s milk, Point Reyes, California

Rogue Smokey Blue: pasteurized cow’s milk, Central Point, Oregon

Tosi Gorgonzola Dolce: pasteurized cow’s milk, Piedmont, Italy