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Chaubier
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From the region of Poitou in the south of the Loire Valley, Chaubier is a soft, goat and cow's milk cheese, mild but slightly aromatic. It has a washed rind and goes well as an appetizer or with sandwiches.
Wine pairing: Muscadet.
Size: 1 lb
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Iberico Spanish Cheese
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This hard, oily cheese from central Spain is made from a mixture of cow, sheep and goat's milk, which is reflected in its mild yet tasty flavor. Sometimes Queso Iberico is mistaken for Manchego. The affinage usually takes from one to six months. It...
Size: 1 lb
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Kefalograviera
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Kefalograviera is a toned down version of the well-flavored sheep's milk gourmet cheese Kefalotiri. This cheese has a close-textured creamy white paste with a scattering of little holes and a definite aroma of milky nuts and salt. It is often used i...
Size: 1 lb
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Mount Vikos Halloumi
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Goat and sheep milk blend from Cyprus. Combining the texture of mozzarella with the briny moisture of feta, Halloumi is easily one of the world's most versatile cheeses. Instead of melting when cooked, Halloumi browns beautifully, especially when gr...
Size: 8 oz
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Rabiola Bosina Due Latti
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From the Langhe region of northern Italy, is a perfect, creamy blend of cow's and sheep's milk. Robiolas come in many shapes and sizes; this flat, square little pillow contains a luxurious, silky paste with smooth, well-balanced flavors. Bosina's r...
Size: 1 lb
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