Camembert Chatelain
(France) Soft and buttery

Epoisses
(France) Stinky, silky paste

Morbier
(France) Semi-Hard, nutty taste

Stilton, Colston Basset
(Great Britain) Blue, strong taste

Pierre Robert
(France) Soft and creamy

Valencay
(France) Soft, mild flavor

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

Bouc Emissaire
(Canada) Fresh, Mild taste

Manchego
(Spain) Semi-firm, nutty flavor

Bianco sardo di Moliterno
(Italie) Hard, Sweet & earthy flavor

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