This smooth, firm cheese comes from Savoie in the French Alps. Produced only in the summer months, at high elevation and from the raw milk of a single herd, this cheese is made in huts – chalets – that often don’t... Read More
Belletoile is a triple crème cheese produced in the Lorraine region of northeast France. This delicious cheese has brie-like qualities with its bloomy rind and creamy, buttery, smooth and mellow flavors.
This is a pasteurized goat's milk made in the Loire Valley of France. The small wheels are aged for two months, developing a hard, but completely edible rind with a soft, almost gooey, and lemony interior. This is a wonderful... Read More
Named for the mountains in Auvergne, France where it’s produced, Cantal is one of the oldest European cheeses. It is a semi-hard cow’s milk cheese that is aged for several months, giving it a strong, tangy, buttery... Read More
This is a soft-ripened cheese made in the South West of France, in the foothills of the Pyrénées Mountains. Based on the Trappist style of making cheese, it is made with pasteurized cow's milk and is aged about... Read More
Etorki is a pasteurised sheep’s milk cheese made in French Basque region of the Pyrénées. The smooth, supple and velvety interior is consistent with occasional slits. It has a sweet and earthy aroma suggestive... Read More
There are many kinds of Fontina, but this one’s the real deal! This semi-soft cow’s milk cheese has a rich, creamy consistency and an intense, earthy, mushroomy, slightly nutty flavor. Great for fondue or a simple... Read More
This rich and creamy cow’s milk cheese comes from the Rhône-Alpes region in France. It’s a milder version of its lookalike, Brie, and has all the richness of a triple-crème, with less fat. It’s one... Read More
As one of the best triple-crème cheeses in the world, this one is known for its luscious, creamy texture and flavors of butter, nuts, and salt with hints of savory mushroom and sourness. Brillat-Savarin has a fat content... Read More
This young goat's milk gouda is semi-firm and has mild, vaguely sweet, and refreshingly straightforward flavors. It has hints of butterscotch and caramel with only the mildest tanginess that shines beautifully.
This two-time champion hard cheese is made from unpasteurized milk with an elegant, structured and balanced taste profile. It has notes of stone fruits, honey baked ham, cashew milk and vanilla cream,... Read More
Meadow Creek Grayson is a wonderful artisanal cow’s milk cheese that hails from the mountains of South West Virginia, where the soil is rich in minerals and the air and water are pristine. Grayson’s texture is rich... Read More
Humboldt Fog is a soft-ripened goat cheese from California, boasting floral and herbal notes with a bright and tangy citrus finish. In a nod to the French classic Morbier, there is a line of edible vegetable ash that runs through... Read More
This is an interesting sheep’s milk cheese made in the Basque region of Spain. It has a slight smokiness to it, brought about by 7-10 days of smoking over a variety of woods during production. It is a firm cheese with rich... Read More
Midnight Moon is a matured, gouda-style cheese produced in the Netherlands and sold under the Cypress Grove label. Aged for six months or more, Midnight Moon is a blushing, ivory-colored goat cheese that’s nutty and brown... Read More
Made in the Franche-Comté region of eastern France, this semi-soft cow’s milk cheese has a fairly pungent aroma but a surprisingly mild, creamy flavor with a pleasant nuttiness on the finish. The dark vein in the... Read More
This cow’s milk Gouda has the traditional golden color of aged Gouda, with a slightly salty yet sweet flavor. The salt-like crystallization that makes aged Goudas so famous gives it an intense flavor that lingers in your... Read More
Said to be one of the first cheeses ever made, Ossau-Iraty is a beloved gem with a rich history. This semi-firm cheese, made from sheep’s milk in the French Pyrénées, has notes of toasted wheat, roasted nuts,... Read More
Similar in look and texture to Parmigiano Reggiano, Piave has fruity notes upfront with a bright and buttery finish, which makes it an extremely versatile cheese. To amp up the flavor of any dish in which you’d normally... Read More
The World Champion Cheese of 2019: Handmade in Oregon from organic cow’s milk, this champion pasteurized cheese is wrapped in organic grape leaves soaked in peach liquor. It’s complex, with notes of pear brandy, vanilla,... Read More
This American original is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding, and candied bacon. You’ll taste spicy-sweet flavors... Read More
Saint Albray was first created in the 1970s to shine like a smooth Camembert, with a milder flavor. Soft-ripened for two weeks in the mountainous Pyrénées, the rich aroma and rustic rind are backed by light orange... Read More
Made in the Auvergne region of central France, this semi-firm cow’s milk cheese is one of the more popular cheeses at CW. It has nice aromas of mushrooms, and is creamy and slightly nutty on the palate.
Taleggio is a semi-soft cow’s milk cheese from Italy with a strong aroma, but its flavor is quite mild. It has a wonderful creaminess that’s perfect for spreading on a crusty piece of French bread.... Read More