A 25 year history and a slow, authentic process make this chevre stand out.

A 25 year history and a slow, authentic process make this chevre stand out.

Sweet, soft, young, and slightly acidic. My teenage years? No, an Italian pasteurized cow milk cheese aged for less than a month. D.O. protected.

Big wheels from small batches. These artisan Gruyères are aged in Swiss caves, where at twelve months they achieve that lingering toasted flavor and a tight elastic paste. Snack it, bake it, melt it on ANYTHING – just don't forget the Sauvignon Blanc.

Soon after it's made, this goat's milk cheese from Murcia, Spain is dunked in a barrel of Paso Doble red wine for a full 48 hours. The rind turns an appetizing shade of purple, while the interior remains a bright shade of white and gains a mild fruity flavor.

The 'eyes' have it – this is the raw milk original 'swiss' cheese. No vapid slices here – the sturdy elastic paste is pleasantly sweet, sharp and nutty. Imagine: one giant 200 pound wheel could blanket your entire studio with melty goodness. Better stock up on Riesling.

We call it the PB&J effect – Sweet and salty, crunchy and creamy: there’s harmony in contrast. Plus, this authentic gouda is great with beer – snack time for grown-ups!

The King of Italian cheese, not even vaguely related to that powdery stuff in the green can. It’s nutty, spicy, and salty, with a satisfying crunch and distinctive caramel finish. Made from the raw, part-skimmed milk of cows munching fresh dried hay. Perfetto.