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Cheese by Family or Cheese Kind.  In this section you will find a listing of all the cheeses by family and cheese kinds that we offer. Consisting of soft to very hard cheese, and particular cheese families. The cheese families are  Blue, Bloomy [cheese like Camembert and Brie], Cheddar, Aged, Grating and Sharp cheeses.  This page references the 'FAMILIES' and 'KINDS' of cheese only. Click on kind for more information about and the firmness and characteristics of the cheese.

                                            AGED CHEESE

Agour Ossau-Iraty | Buche de Cheve Caprifrais | Biuche Maitre Seguin | Bucherondin | Cabriflore Chevrot w/Ash | Cabri-gourmet | Caprifeuille Saint Maure | Celles Sur Cher w/Ash | Chabichou du Poitou | Chevre d'Or | Crottin de Chavignol | Crottin du Perigord | Crottin Maitre | Le Chevrot | Le Crottin | Le Sarlet Chevrefeuille | Sainte Maure de Tourraine
 

                                     BLUE [BLEU] CHEESE

Blleu d'Auvergne | Bleuet | Cabrales | Cambozola | Danish Blue [Kosher} | Explorateur | Fourme d'Ambert | Gorgonzola Dolce DOP | La Roche | Mirableu | Monje Blue | Rocbleu | Roquefort | Roquefort Fondue | Roquefort [Kosher]



   BRIE and CAMEMBERT [BLOOMY RINDS] & SOFT CHEESE
Brebricet | Brie | Brie Chevre Four Feuille | Brie Ermitage [Kosher] | Brie Mon Sire | Brie de Meaux | Brie de Nangis | Brillat Savarin | Buchette Jacquin Plain | Buchette Jacquin | Buffalo Mozzarella | Cabecou Perigord | Camembert Chevalier | Camembert Le Bocage | Camembert Royal Ermitage [Kosher] | Camembert Rustique | Camembert Saint Loup | Camembert d'Isigny | Camembert le Chatelaine | Carre du Pere Antoine | Chabis Feuille | Chevre du Poitou Coulommiers | Couer de Berry w/Ash | Couer de Bray | Cones w/Truffles | Coulommiers | Delice de Bourgogne | Delice de Bourgogne w/Black Currant | Delice de Bourgogne w/Mustard Seeds | Edel de Cleron | Edel de Cleron Courpe | Epoisses AOC | Epoisses affidelice w/Chablish |
Explorateur | Florette | Fougerus | Fromage de Savoie | Fromager d'Affinois | Fromager du Pays | Gourmandise w/Kirsch | Gourmandise w/Walnuts L'Orotlan | Langres Chalancey | Le Brin | Le Plaisir | Le Roussot | Livarot | Livarot Grain d'Orge | Merlemont Reblochon | Pave d'Affinois | Petit Pont L'Eveque | Pico Chevre au Lait Cru | Pierre Robert | Pont L'Eveque | Pont L'Eveque Marie Harel | Regal de Bourgogne w/Grapes | Regal de Bourgogne w/Herbs | Regal de Bourgogne |  Ricotta Salat Fescolina | Rocbleu Roucoulons | Saint Andre | Sainte Felicien | Saint Loup Buche | Saint Marcellin |  Vacherin Bois Blonds | Vacherin Clarine



                                         FONDUE CHEESE

                      Emmentaler | Fontina Val d'Aosta | Roquefort Fondue



                                           FRESH CHEESE
Fresh cheese is exactly that, a fresh cheese that is very soft to soft, moist, and
normally has a shorter shelf life than most of the soft cheese family. It typically is
somewhat tart, because fresh cheese does not goe through any type of cooking or ripening ripening process and it's consistency varies from thick and creamy like a mascarpone or cream cheese, to a rather more curdly and moister type such as cottage and farmer curd cheese.

Cabecou Perigord | Cabri w/Herbs & Spices | Chabis Feuille | Couer du Berry | Le Petit Massais | Le Sarlet Chevrefeuille | Pave Sauvage | Picandou Nature Frais | Pointe de Bique Fresh | Pyramide w/Ash | Valencay White - Pyramide w/Ash



                                          GRATING CHEESE

    Cassicocavello Silano | Mahon | Manchego 'Gran Maestre' | Pecorino Romano



                               HARD to VERY HARD CHEESE

Agour Ossau-Iraty | Beaufort Winter | Brebis Agour | Cacciocavallo Silano DOP | Castelrosso Piemente | Comte AOC | Edam Kosher | Fol Epi | Ginestrino | Gruyere | Manchego | 'Gran Maestre' | Mimolette | Parmegiano Reggiano | Parmesan Parmegiano Reggiano | Pecorino |  Ginepro [Romagna] | Pecorino Romano | Pecorino Toscano Staginoatio DOP | Petit Agour | Petit Basque | Pimentino | Ribafria w/Peppercorn | Tete de Moine | Zamorano



                           ORIGINAL - ONE of a KIND CHEESE

Chaource | Explorateur | Serena | Bandaged Wrapped |

 

                                               SEMI-HARD

Abbaye de Belloc | Abondance |



                                                SEMI-SOFT

Affidelicé | Agour | Bleu d'Auvergne | Caciotta al Tartufo | Cambozola | Chaumes | Doux de Montagne | Emmentaler | Exquilor | Gouda [Kosher] | Gouda Red | Gouda Smoked | Havarti | Ibore | Idiazabal | Extramadura | Idiazabal | Jarlsberg | Lappi | Mahon | Mimolette | Mobier | Munster le Prefere d'Alsace | Murcia Al Vino | Petit Agour | Raclette | Romao | Saint Nectaire | Latier | San Simon | Sottocenere al Tartufo | Shahat [Kosher] | Taleggio | Tavor [Kosher] Tiltan | Kosher] | Tetilla Campobello | Toldeo w/Paprika | Torta la Serena-Extramuadura | White Stilton w/Apricot | White Stilton with Cranberries



                         RAW MILK UNPASTEURIZED CHEESE

Abbaye de Belloc | Abondance |
 

                                             SOFT CHEESE
The  many cheeses fall into this category, from all milk types and family kinds such as blue or cheddar. This category also includes all the Brie and Camembert [the bloomy rind type] cheeses. Because of mold [the good kind] that has been applied to the exterior, a process of ripening occurs from the outside in for this family of cheese. The most noted of course are brie and camembert, and St. Andre are popular.  The have a lovely soft bloomy white mold on the rind that is completely edible, that covers the special soft creamy butter type interior.  View all Soft Cheeses


                                    SHARP [STINKY] CHEESE
                                  Livarot | Monje Blue | Pont L'Eveque
 

       WASHED RIND CHEESE both SEMI-SOFT  & SEMI-HARD

Softs: Aisy Cendré, Bel Paese, Edam, Fontina, Harvarti, Monterey Jack, Morbier, Oka, Port Salut, and Raclette

Hards: Theses cheeses are divided into the 3 categories of:  [1] Washed-rind Cheeses, [2]  Interior-ripened Cheese and [2] Blue Cheeses: