Name: Loma Alta
Style: Bloomy Rind
Milk: Cow
Producer: Nicasio Valley Cheese Co.
Country of Origin: United States – California
Fun Fact: Gold medal winner at the California State Fair. Two-time national award winner at the American Cheese Society annual competition in the soft ripened cow’s milk category.
Tasting Notes: Rich browned butter with hints of roasted nuts.
If you like it, also try: Camembert, Walden, Maia

Name: Robiola Bosina
Style: Bloomy Rind
Milk: Cow + Sheep
Producer: Caseificio dell’Alta Langa
Country of Origin: Italy
Fun Fact: Produced in the Piedmont region of Italy; Historically, milks were blended for home cheesemaking, when a household owned a small number of animals – maybe a cow and a few goats and sheep. With less than a herd and very little milk, a family might mix all their household’s milk together to cook up small cheeses that were easy to make and enjoyed soon after production. 
Tasting Notes: Button mushrooms, sea salt, fresh cream
If you like it, also try: Double Creme Brie

Name: Maia
Style: Washed Rind
Milk: Cow
Producer: Briar Rose Creamery
Country of Origin: United States – Oregon
Fun Fact: Made with organic Ayrshire cow’s milk. Early Scottish dairymen prized this breed of cow for its quality of milk well-suited for the production of butter and cheese.
Tasting Notes: Custardy and fudgy texture.  Hints of clotted cream, sweet corn, straw.  Ham and melon aromatics, too!
If you like it, also try: Taleggio, Willoughby

Name: Red Hawk
Style: Washed Rind Triple Creme
Milk: Cow
Producer: Cowgirl Creamery
Country of Origin: United States – California
Fun Fact: Cowgirl Creamery was started by Sue Conley and Peggy Smith, both graduates of the University of Tennessee
Tasting Notes: Rich and meaty flavor with balanced notes of cured meats, wild sage, and a kiss of ocean air
If you like it, also try: Marin Golden Gate

Name: Brebis
Style: Fresh
Milk: Sheep
Producer: Blackberry Farm
Country of Origin: United States – Tennessee
Fun Fact: Brebis, which is similar to a fresh chevre, has won many awards:
– Two-time Good Food Award winner
– Three-time Good Food Award finalist
– Four-time winner at American Cheese Society
– World Cheese Awards winner 2021
– World Cheese Championship winner in 2020
– US Cheese Championship winner in 2019
Tasting Notes: Rich but light and milky
If you like it, also try: Fresh chevre

Name: Coppinger
Style: Morbier-Style
Milk: Cow
Producer: Sequatchie Cove Creamery
Country of Origin: United States – Tennessee
Fun Fact: Coppinger is a washed rind cheese (washed with a saltwater brine) with a vegetable ash line through the middle. The ash doesn’t change the flavor of the cheese, but is an homage to an ancient way of protecting and preserving cheese.
Tasting Notes: Sweet cream, toasted almonds, rising bread
If you like it, also try: Morbier, Ashbrook

Name: Asher Blue
Style: Blue
Milk: Cow
Producer: Sweet Grass Dairy
Country of Origin: United States – Georgia
Fun Fact: Asher Blue is pierced exactly fifty times on each side to inoculate the cheese with blue mold and is a beautifully creamy-crumbly blue;
World Cheese Award Winner: Bronze Medal 2009,
Bronze Medal 2015
Tasting Notes: Mushroomy, earthy, mild
Allergens: Blue mold
If you like it, also try: Rogue Creamery Oregon Blue

Name: Julianna
Style: Bloomy rind
Milk: Goat
Producer: Capriole Goat Cheese
Country of Origin: United States – Indiana
Fun Fact: Julianna began as an experimental variation on another cheese made by Capriole and has become a success story of its own
Tasting Notes: Herbaceous (Herbs de Provence), floral (safflower and calendula petals), nutty and buttery
Allergens: Safflowers, calendula petals, Herbs de Provence
If you like it, also try: Old Kentucky Tomme, Florette

Name: Fontina Fontal
Style: Semi-firm
Milk: Cow
Producer: Daneko
Country of Origin: Denmark
Fun Fact: Danish Fontina was inspired by the original DOP Fontina from Italy, but was made to be milder and less aged than the Italian Fontina; it makes a fantastic grilled cheese or fondue!
Tasting Notes: Creamy, buttery, tangy
If you like it, also try: Kentucky Moon, Havarti, Italian Fontina

Name: Cotswold
Style: Double Gloucester
Milk: Cow
Producer: Clawson
Country of Origin: United Kingdom
Fun Fact: One of the first blends created by Clawson Cheesemakers in the 1970s; makes a stellar grilled cheese or omelet!
Tasting Notes: Salty, herbacious, onion-y
Allergens: Onion, chive
If you like it, also try: Caramelized onion cheddar

Name: Gorgonzola Piccante
Style: Blue
Milk: Cow
Producer: Formaggi Ciresa
Country of Origin: Italy
Fun Fact: While many people are familiar with Gorgonzola Dolce, fewer know about this more aged Gorgonzola Piccante (AKA Mountain Gorgonzola or Gorgonzola Stagionato), which has a natural spicy finish due to the aging process, which is at least 80 days
Tasting Notes: Sharp, spicy, bold
Allergens: Blue mold
If you like it, also try: Stilton, Valdeon

Name: Ashbrook
Style: Morbier-style
Milk: Cow
Producer: Spring Brook Farm
Country of Origin: United States – Vermont
Fun Fact: Made with the milk of Jersey cows, which produce milk with higher butterfat content and rich flavor; features a vegetable ash line — an homage to Morbier, the original ash-line cheese from France — and a washed rind
Tasting Notes: Mushroom, sour cream
If you like it, also try: Morbier, Coppinger

Name: Sottocenere al Tartufo
Style: Semi-firm
Milk: Cow
Producer: Mitica
Country of Origin: Italy
Fun Fact: It’s not often you see a cheese with a grey rind, so this one is a stand-out on a charcuterie board with its dusting of ash and spices such as cloves, licorice, fennel and others; black summer truffle can be found throughout the paste; originated in Venice.
Tasting Notes: Mushroom, earth
Allergens: Truffle mushrooms, nutmeg, coriander, cinnamon, cloves, fennel, licorice, anise
If you like it, also try: Truffle Gouda, Truffle Tremor

Name: San Joaquin Gold
Style: Hard Italian-style
Milk: Cow
Producer: Fiscalini Farmstead
Country of Origin: United States – California
Fun Fact: In the tradition of Italian-made cheeses, this cheese has been named after the region in which it is produced; it is made with raw milk and aged for a minimum of 12 months. A farmstead cheese, all milk used in its production comes from Fiscalini’s own herd of 1400 Holstein cows.
Tasting Notes: Buttery, sweet, nutty
If you like it, also try: Asiago, Piave Vecchio, Prima Donna Maturo, Rosalina

Name: Sleeping Beauty
Style: Tomme-style
Milk: Cow
Producer: Cascadia Creamery
Country of Origin: United States – Washington
Fun Fact: Cave-aged 75-100 days with air from ancient lava tubes, which imparts the terroir of the Cascade Mountain region into the final taste of the cheese; natural rind.
Tasting Notes: Buttery, sharp
If you like it, also try: Tomme de Savoie

Name: Widmer’s 10-Year
Style: Cheddar
Milk: Cow
Producer: Widmer’s Cheese Cellars
Country of Origin: United States – Wisconsin
Fun Fact: Widmer’s has been making cheese since 1913, contributing to Wisconsin’s status as the top cheddar producer in the U.S.; this cheese (as with all cheeses orange-y in color) gets its color from a natural colorant called annatto, which doesn’t change the flavor, but creates a vibrant yellow-orange hue that looks great on a cheese board.
Tasting Notes: Sharp, rich, creamy, tangy
If you like it, also try: Meister 5-Year Cheddar, Widmer’s 6-Year Cheddar

Name: Ibores
Style: Semi-firm
Milk: Goat
Producer: Quesaria de las Villuercas
Country of Origin: Spain
Fun Fact: Made from the milk of Serrana, Verata and Retinta goats, this raw milk cheese is aged 3 months and rubbed with olive oil and paprika
Tasting Notes: Acidic, salty, piquant
Allergens: Paprika (derived from peppers), olive oil
If you like it, also try: Alisios

Name: Highway One
Style: Alpine
Milk: Cow
Producer: Valley Ford Creamery
Country of Origin: U.S. – California
Fun Fact: This is Valley Ford’s version of an old style Fontina cheese and is made with raw milk from Jersey cows. These happy cows have access to pasture 365 days a year.
Tasting Notes: Mildly fruity, nutty
If you like it, also try: Fontina Val d’Aosta, Gruyere

Name: Golden Child
Style: Alpine
Milk: Cow
Producer: Hofkaserei Kraus
Country of Origin: Germany
Fun Fact: The milk for all of Hofkaserei Kraus cheeses comes from just two farms located less than 4 miles from the creamery.
Tasting Notes: Bold, umami flavors on the rind, including notes of bone broth and ramen, with a tangy, nutty paste
Allergens: Sesame, turmeric, other herbs and spices (unspecified by the producer)
If you like it, also try: Alp Blossom, Juliana, Cotswold

Name: Triple Play Extra Innings
Style: Cheddar
Milk: Cow, Sheep, Goat
Producer: Hook’s Cheese Company
Country of Origin: U.S. – Wisconsin
Fun Fact: This cheddar is not only made with three types of milk, but it also is created using three different cheese cultures (Gouda, Baby Swiss, Havarti) and then aged for at least 12 months.
Tasting Notes: Sweet, tangy, rich
If you like it, also try: Prairie Breeze, 1833 Cheddar

Name: Red Butte Hatch Chile
Style: Cheddar
Milk: Cow
Producer: Beehive Cheese Company
Country of Origin: U.S. – Utah
Fun Fact: This cheese, according to its maker, is “an expression of love for the landscape of the American Southwest; the rind is almost as stunning as a Canyonlands vista.”
Tasting Notes: Creamy, smoky, spicy, lemony
Allergens: Peppers (hatch chile), coriander
If you like it, also try: Cypress Grove Hatch Chile Goat Cheese, Smoked Chili Cheddar, Smoked Sriracha Cheddar

Name: Montgomery’s Cheddar
Style: Clothbound Cheddar
Milk: Cow
Producer: Neal’s Yard Dairy
Country of Origin: U.K.
Fun Fact: This cheese is made from the raw milk of Friesian (Holstein) cows, wrapped in muslin and matured on wooden shelves for a minimum of 12 months. The cheesemaker is unique in his use of a peg mill to break up the curd, resulting in a brittle, broken texture. The cheese is made in a tall, cylindrical shape called a “truckle.”
Tasting Notes: Rich, nutty, earthy, musty
Allergens: Blue mold (from the cheesemaker: “Sometimes you may find a bit of blue in these ultra traditional cheddars. This is quite normal, and the cheese may even be tastier because of it.”)
If you like it, also try: Cabot Clothbound Cheddar, Rutland Red, Red Leicester, Beecher’s Flagship

Name: Rispens
Style: Gouda
Milk: Sheep
Producer: Kaasklust / L’Amuse
Country of Origin: Netherlands
Fun Fact: One of the Netherlands’ only farmstead sheep milk goudas, this cheese is named after the Rispens family, which provides the milk from their herd of 300 Lacaune sheep. The cheese is aged 5-7 months.
Tasting Notes: Toasted hazelnut, brown butter, brioche, caramel
If you like it, also try: Lamb Chopper, Ewephoria

Name: Karst
Style: Cheddar-Gruyere
Milk: Cow
Producer: Jasper Hill Farm (Affineur)
Country of Origin: U.S. – Vermont
Fun Fact: This cheese is made in Northeast Vermont and aged in the Cellars at Jasper Hill Farm. The aging process is called “affinage” and those who tend to the cheese during its 7-month maturation period are called “affineurs.”
Tasting Notes: Nutty, sharp
If you like it, also try: 1833 Cheddar, Gruyere

Name: OG Kristal
Style: Gouda
Milk: Cow
Producer: Johan Deweer, Kaasboerderij ‘T Groendal
Country of Origin: Belgium
Fun Fact: This cheese was taken to the International Space Station! It is aged for a minimum of 18 months and develops the crunchy tyrosine crystals for which the cheese is named. (The “OG” stands for Old Groendal.)
Tasting Notes: Sweet, rich, caramelized
If you like it, also try: Beemster XO, Isabella Gouda, Rosalina Gouda