ROBIOLA BOSINA / cow and sheep’s milk, Italy
A wonderfully rich two-milk cheese from the Piedmont region. The texture is silky and smooth, while the flavor is soft, sweet and buttery.
SEASCAPE / cow and goat’s milk, California
The blend of cow’s and goat’s milk in this small-batch Central Coast Creamery cheese gives it both a creamier texture and complex tanginess. Perfect for hors d’oeuvres or a picnic!
ZAMORANO / raw sheep’s milk, Spain
Similar to Manchego, but made in the region of Zamora in Spain. It’s a little more buttery than Manchego with a dry, yet creamy flavor with hints of browned butter.
BARBER’S RESERVE / cow’s milk, England
This classic English cheddar is matured at least 24 months in the Somerset countryside. It’s dense and creamy with a lasting sharpness.
MT. TAM / cow’s milk, California
As triple crèmes go, this is an all-time favorite! Made in California by Cowgirl Creamery, it’s deliciously rich and buttery, with a salty yet tangy finish.
