Camembert Chatelain
(France) Soft and buttery

Cheddar
(Vermont) Hard and nutty

Epoisses
(France) Stinky, silky paste

Morbier
(France) Semi-Hard, nutty taste

Comte
(France) Hard, strong taste

Brillat savarin
(France) Soft and creamy

Blue ledge farm Crotina
(Vermont) Soft, mild flavor

Crotin, aged
(Italy) Hard, Semi-firm, tangy flavor

Chabichou
(France) Rustic, Semi firm

Manchego
(Spain) Semi-firm, nutty flavor

La Serena
(Spain) Soft, Sweet & earthy flavor

Abbaye de Belloc
(France) Semi-firm, caramelized finish