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Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...