Brie a la Truffe | France, Cow’s Milk$24.99/ half poundThe Brie a la Truffe is a showcase for the Maison se la Truffe, a Parisian restaurant that makes the City of Light a destination for any truffle lover. Located in the heart of Paris’ Ile-de-France, the Maison de la Truffe produces truffles of the highest quality ad studs this cheese with generous pieces of earthy black gold. The cheese itself, done in the Brie de Meaux style, has a rich, central, earthy truffle flavor, and this cheese pairs excellently with champagnes, rosé wines, and crisp whites like Riesling.Gourmandise | France, Cow’s Milk$8.99/ half poundThe word “Gourmandise” comes from France much like its eponymous cheese, and translates as “the unrestrained enjoyment of fine foods, wine, and the like.” The Gourmandise cheese, with its alternating layers of texture encrusted with crushed walnuts, fully lives up to its name. One of there few processed cheeses produced in France, the Gourmandise is actually a blend of cheddar, Gruyere, and cream. Despite the strong flavors of its constituents cheeses, the additions of walnuts actually lightens the cheese and balances the nuttiness instead of adding to it as one would expect. Pairs excellently with sweet fruits and honey, sweets reds like a light port, or stout beers.Comtè Cyclamen Meule | Switzerland, Cow’s Milk$15.99/ half poundThis cheese is a typical example of small farm production. It is made with alpine cow’s milk, the cow are fed just with mountain fresh herbs. The texture of the cheese is firm and buttery, the rind is orange-brown, due to the brushing process with salt and water. The taste is aromatic and intense with hints of nuts, melted butter and cooked fruit.Bleu de Termignon | France, Cow’s Milk$18.99/ half poundMade with unpasteurized milk, in the high mountain pastures,– 2000m or more above sea level – during the summer months and ripened in maturing caves in the mountainsides. The blue is introduced naturally after the freshly made cheeses have been kept in a room at a certain temperature to encourage the growth of moulds. It is then taken to the cool cellar for several months before being released for sale. A very rare cheese to be enjoyed with Chignin Bergeron white wine or perhaps a chilled Jurançon.Gutshofer Ziegenkäse | Netherlands, Goat’s Milk$13.99/ half poundMade with unpasteurized goat’s milk by the Gutshofer family on a farm in the Twente area of the Netherlands, near the border with Germany. This is a hard cheese which is ripened in warm cellars; towards the end of the ripening period the cheeses are rubbed with caramel. This version was ripened for 8 months, and has a firm but creamy paste with a unique moreish slightly salty taste with a definite caramel note.