Cheese

Pressed/ Semi-Firm to Hard Cheeses
    Dubliner/ Ireland/ Cows Milk/ Sharp and Tangy
    Aged Gouda/ Netherlands/ Cows Milk/ Sharp and Sweet
    Horseradish Cheddar/ Wisconsin/ Cows Milk/ Zesty and Spicy
    Dry Aged Monterey Jack/ California/ Cows Milk/ Dense and Sharp
    Manchego/ Spain/ Sheep Milk/ Mild and Dry
    Ossau-Iraty/ France/ Sheep Milk/ Buttery and Nutty
    Sage Derby/ England/ Cows Milk/ Mild and Marbled with Sage
    
Washed/ Cheeses with rinds washed in brine, wine or spirits
    Drunken Goat/ Spain/ Goat Milk/ Soaked in Red Wine/ Smooth and Tangy
    Epoisses de Bourgogne/ France/ Cows Milk/ Brined/ Creamy, Salty and Pungent

Bloomy and Soft-Ripened/ Semi-Soft to Creamy
    Camembert/ Hudson Valley/ Sheep and Cows Milk/ Mild and Creamy
    Cypress Grove Humboldt Fog/ California/ Goat Milk/ Creamy and Tangy
    Sweetgrass Green Hill/ Georgia/ Goat Milk/ Soft, Creamy and Buttery
    Cowgirl Creamery Mt. Tam/ California/ Cows Milk/ Earthy and Creamy

Blues/ Veined Cheeses with cultures added during the cheese making process
    Point Reyes/ California/ Cows Milk/ Slightly Salty, Rich and Creamy
    Clawson Blue Stilton/ England/ Cows Milk/ Semi-Firm, Sharp and Tangy
    Windser Blue/ New Zealand/ Cows Milk/ Soft, Creamy and Buttery