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Hard
Appenzeller is a semi-hard cheese that can be identified by its yellowish to reddish-brown rind and its regular, medium-sized holes. Its unique flavoring is achieved with loving care using a secret blend of herbal ingredients.
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A versatile goats milk cheese. As close as you are going to get to an "AOC crotting de Chavignol" in the U.S. Pascal Jacquin put a lot of effort into this cheese so that it can be enjoyed from young, for salads and crostini, to old, for grating
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Idiazabal, a smoked sheep's milk cheese aged 8 months. It gets a deep but subtle flavor from being smoked with hawthorne & cherry wood. Full flavored with a pronounced sheep finish.
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