An Italian style Farmhouse Cheese made by Ferndale Farmstead right here in Washington. This tangy, creamy cheese is extremely versatile and pairs well with a variety of wines. Caciotta is sure to impress on any cheese board.

Bay Blue is a sharp, punchy blue cheese from Point Reyes Farmstead Cheese Co on the central California coast. With a natural rind and a fudgy texture, Bay Blue delivers bold flavors that complement decadent foods like steak, mushroom risotto, and grilled pears. Pair Bay Blue with a Vintage Port or a Barrel-Aged Scotch.

This Cheddar-Parmesan frankenstein cheese hails from Wisconsin, but this wheel is washed in Tennessee Whiskey. And unlike many spirit-infused cheeses, you can definitely taste it! The peatiness of the whiskey is balanced by the extreme sharpness of this cheese. Try it with strawberry wine!

This Manchego is made only from the milk of Manchega sheep from the La Mancha region of Spain. This buttery and slightly sweet cheese has been aged for 6 months–giving way to more nutty and savory flavors. Try Manchego with a drizzle of honey and a sprinkle of sea salt for a truly life changing experience.

“The king of cheese.” This cheese is a French Gruyere that’s been aged for 10-12 months. Made from the milk of Montbeliard cows in Jura, France, this cheese features nutty and complex flavors that are sure to delight. 

This French cows’s milk cheese is characterized by its brilliant tangerine color and its pockmarked natural rind that has been eaten away by cheese mites. Mimolette has a rich, caramelized flavor that intensifies with age. This wheel has been aged for 12 months–the perfect amount to be flavorful without developing an overly waxy texture.

This triple-cream French Brie has a luscious texture and a rich, buttery flavor. The rind is mild in taste with a slight earthiness. Enjoy Saint Angel with fresh berries, jams, and sparkling wines.

This natural cheddar is pressed with Murphy’s Irish Stout to give it a malty, chocolatey flavor. We love this cheese with stouts, chocolate, and cherry jam.

This Dutch Gouda is aged for 8 months and has a creamy but crumbly texture with plenty of delicious, salty calcium deposits. Apple butter or fig jam or stone ground mustard will enhance its savory flavors. Try Old Amsterdam with a full-bodied Cabernet or a Stout or Porter.

This classic English Derby has been infused with sage to impart a fresh and herbal flavor. Enjoy Sage Derby melted over poultry dishes or alongside a Sauvignon Blanc or a Lager.

Huntsman is a hearty English cheese that features a double layer of creamy Gloucester with a tangy layer of Blue Stilton between. Huntsman is best enjoyed with pickles, fresh bread, and a bold ale.

This triple cream Bavarian brie is smooth and buttery. The rind is lightly spiced with paprika, lending to its distinct red and white appearance. Try it with fresh fruit, jams, or use it to upgrade a flatbread.

This French Raclette is mild yet aromatic with a slight grassy sweetness. Enjoy with a Riesling and try it melted over potatoes, steak, asparagus, and more!

This Swiss-style cheese hails from Bavaria and features a mild, nutty taste with a slightly sweet finish. This is our favorite base for any fondue!

Cana De Oveja is a soft-ripened sheep milk cheese hailing from Murcia, Spain. Inside its bloomy rind is a crumbly and delectable center that tastes like tangy butter. This cheese pairs well with white wine, fig jam, and almonds.

The one and only Parmesan Reggiano. This famous Italian cheese is often imitated but never duplicated. Crumbly, sharp, and the ideal companion to pasta, salad, meat, seafood, and more. You should always keep some on hand.