THE CHEESE

SOFT-SEMI COWS MILK

Brie- France, Soft, creamy texture, mild

Camembert- France, semi-soft, slightly salty and bitter

St Andre- France, Triple-cream, soft, buttery

Port Salut- France, semi-soft, Orange rind, mild

Havarti- Denmark, semi-soft mild and buttery

Chaumes- France, semi-soft, hearty, robust flavor, rich aroma

SEMI-HARD-HARD COWS MILK

Fol Epi- Loire, France, slightly sweet and nutty, Swiss-Style

Pepperoncino Asiago- Italy, semi- hard, spicy red chili flakes

Gouda- Holland, semi- hard, mild, creamy and smooth

Apricot Cheddar- United Kingdom, crumbly, slightly sweet

Cranberry Cheddar- United Kingdom, crumbly, slightly tart

English Cheddar- England, semi hard, slightly nutty and sharp

Irish Cheddar- United Kingdom, semi hard, sharp buttery

Old Dutch Aged Gouda- Denmark, Hard, nutty and robust

Parmesan- Italy, hard, Fruity aroma, crystallized with a caramelized flavor

BLUE COWS MILK

Borgonzolla- Canada, soft texture, triple-cream brie infused

Gorgonzola Piccante- Italy, rich and intense, salty

Danish Blue- Denmark, Slightly salty and sharply piquant

GOATS MILK

Chevrolle- France, soft, creamy, slightly salty

Honey- Canada, soft, creamy, slightly sweet

Don Wine Cabra - Spain, semi-soft, fruity, soaked in wine

Rosey Goat- Spain, semi-hard, covered in fresh Rosemary, creamy texture

SHEEPS MILK

Manchego- Spain, Firm and Buttery texture, sweet and nutty