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Abbaye Pyrenees Belloc
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Made in the traditional manner by Benedictine Monks at the abbey of Notre-Dame de Belloc. A French Pyrenees sheep's milk cheese, Abbaye has a fine, dense texture and is high in fat. The milk comes from the red-nosed Manech ewes (an old local breed) ...
Size: 1 lb
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Abondance de Savoie
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This is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France. Its name comes from a small commune also called Abondance. Abondance is made exclusively from milk produced by the Abondance breed of cattle.
Size: 1 lb
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Antique Gruyère
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Antique Gruyère or "Cave Aged" Gruyère as it is sometimes called is aged for over a year, which at least six months longer than a standard Gruyère. In Switzerland, this is a prized cheese. It has floral qualities of its mountain terroir, and the to...
Size: 1 lb
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Appalachian Meadow Creek
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They have been making Appalachian from our their original recipe for over twelve years. A buttery, slightly sweet cheese fruity lemon notes which shade into toasted as the cheese ages. The texture of this cheese is very distinctive-- flexible, suppl...
Size: 1 lb
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Appenzeller
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This is one of Switzerland's oldest cheeses and is at its best when made in mountain chalets from the milk of the summer pastures. The pale yellow rind is washed with a mix of spices, wine and salt. The aroma hints at spicy, fermenting fruit and the...
Size: 1 lb
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