200g Origin: Ontario, Canada (traditional long-aged cheddar style) Milk / Pasteurization: Cow’s milk; pasteurized Age: 5 years (

200g Shredded Mix ***Suggested Serving Per Person Composition: 40% Gruyere + 40% Emmentaler + 20% Appenzeller Origin: Switzerlan

200g Origin: Ontario, Canada (ultra-aged cheddar) Milk / Pasteurization: Cow’s milk; pasteurized Age: 10 years Taste notes: Very

200g Origin: England A traditional farmhouse Cheddar from Ilchester, England. Although not naturally smoked, it is infused with

200 Origin: Netherland Made from Pasteurized cow's milk. Complex flavors develop slowly as it matures for a year and a half in o

200g Origin: Netherlands Milk / Pasteurization: Cow’s milk; pasteurized Age: 5 years Taste notes: Dense and crumbly with crunchy

200g Origin: P.EI Canada Made from unpasteurized cow's milk. The cloth, which is applied to the exterior of the wheels, allows t

200g Origin: Savoie, French Alps (high-altitude “Alpage” production; traditional mountain cheese) Milk / Pasteurization: Cow’s m

Origin: Isigny-sur-Mer, Normandy (AOP) Milk / Pasteurization: Cow’s milk cream; pasteurized Taste notes: Ultra-creamy, clean dai

Origin: Isigny-sur-Mer, Normandy (AOP) Milk / Pasteurization: Cow’s milk cream; pasteurized Taste notes: Same deep cream richnes

Origin: Isigny-sur-Mer, Normandy (AOP) Milk / Pasteurization: Cow’s milk cream; pasteurized Taste notes: Ultra-creamy, clean dai

Produced only in a small area in Normandy, France FLAVOR: With a golden buttercup colour the Isigny butter is warm and enticing.

Organic The Isigny butter is produced only in a small area of Normandy. The sweetest of Isigny butters, barely salted at all. Th

200g Origin: France A creamy blue cheese made from pasteurized cow milk. Creamy ivory colour, dotted with blue-green mould due t

Buffalo Butter 454g Origin: Ontario, Canada Water buffalo milk provides a higher fat and protein content than conventional cows

200 g Origin: Ontario, Canada Made from unpasteurized Buffalo Milk, Salt, Microbiological Enzyme (Coagulant), Bacterial Culture

250 g Origin: France A soft, creamy, surface-ripened pasteurized cow's milk cheese from Normandy, France. Rich, buttery, earthy,

150g Origin: France An authentic goat's cheese crafted exclusively from pure goat's milk. A soft French cheese packed interestin

200 g Origin: England Made from pasteurized cow's milk. Matured for 15-18 months in the salty sea air of the Jurassic Coast. Fir

200g Origin: Nottinghamshire, England (traditional PDO Stilton) Milk / Pasteurization: Cow’s milk; pasteurized Age: Typically ~1

200g France : Franche-Comté et Rhône-Alpes A firm cheese with few small openings made from raw cow's milk harvested from the Mon

200g Origin: PEI, Canada A rich, butter-like flavour. It's a creamy, savoury blue that a blue lover will enjoy. Blue Moo's super

200mL Origin: Isigny-sur-Mer, Normandy (AOP) Milk / Pasteurization: Cow’s milk cream; typically pasteurized Taste notes: Thick a

200g Origin: Burgundy region of France Made by blending full fat cow's milk with crème fraiche to create an incredibly delicious

200g Origin: Switzerland (AOP Emmentaler) Milk / Pasteurization: Cow’s milk; raw / unpasteurized Age: Commonly ~4–8 months Taste

200g Origin: Basque Country, France Pasteurized sheep’s milk cheese made in French Basque region of the Pyrénées. Made by follow

200g Origin: Ontario, Canada (Artisan cow’s milk cheese) Milk / Pasteurization: Cow’s milk; pasteurized Age: Typically ~3–6 mont

200 g Origin: England Made from Alternating layers of white (Cheddar, Cheshire, Derby) and orange (Double Gloucester, Red Leices

200 g Origin: France Made from the pasteurized cow's milk Creamy with a subtle, lightly salted flavor. A delicate flavor, fragra

France : Normandy Milk : Cow, pasteurized Producer: Isigny Ste-Mère A firm texture and combines the flavour of a great refreshin

200 g (in brine or wrapped) Origin: Greece This top of the line PDO cheese acquires its rich and distinct peppery taste through

200 g (kept in brine or wrapped) Origin: Greece Primarily produced in the Epirus region using traditional methods, utilizing hig

200 g Origin: Switzerland Made from raw cow's milk cheese Aromatic, smooth, and creamy. Full-bodied, firm, and slightly crumbly.

200g Origin: Denmark Milk / Pasteurization: Cow’s milk; pasteurized Age: Typically ~3–6 months Taste notes: Smooth, buttery, and

200 g Origin: Scotland Made with raw cow's milk and using animal rennet. Clothbound and matured for 10-16 months to create this

200g Origin: Vestfold region, Norway (traditional Norwegian cheese developed in mid-20th century) Milk / Pasteurization: Cow’s m

200g Origin: Vestfold region, Norway (traditional Norwegian cheese developed in mid-20th century) Milk / Pasteurization: Cow’s m

200g Origin: Switzerland (AOP Gruyère) Milk / Pasteurization: Cow’s milk; raw / unpasteurized Age: Typically ~10–14+ months Tast

200g Origin: Switzerland KALTBACH Goat cheese: cave-aged, Swiss semi-hard cheese, made from pasteurized goat's milk, at least 45

200 g Origin: Greece Made from pasteurized sheep's milk Texture & Taste: Smooth yet firm, with a slightly waxy texture that beco

200g Origin: Greece Made from sheep's pasteurized milk. Aged for at least 3 months Sharp, tangy flavor and firm texture, making

200g Origin: Switzerland Made from raw cow's milk Aging & Rind: Aged for a minimum of 4–5 months, with the rind rubbed with orga

200g Origin: Switzerland A traditional hard cheese made from unpasteurized, grass-fed cow’s milk, produced exclusively in the Va

200g Origin: England Made from unpasteurized cow’s milk on a family dairy farm in England Known for its depth of flavour and tra

200g Origin: Amsterdam, Netherlands Milk : Cow, raw This old Gouda is made from raw cow's milk. It is a unique treasure that sta

200 g Original: Spain Made from pasteurized sheep's milk and aged for 12 months with a salty, sharp flavour, crumble texture and

200g Country: Netherlands and USA Milk Pasteurized Goat Milk Cheese Made Exclusively For Cypress Grove in Holland. Aged six mont