| Arcata, California | Soft, Bloomed Rind, Goat Milk | Mild, creamy cheese with a light goat milk flavor, an interior and exterior layer of ash, served with apricot chutney
PONT L'EVEQUE
| Normandy, France | Semi-soft, Washed Rind, Cow Milk | Ligth sweetness and robust tang on the finish, paired with candied walnuts
MONTBRIAC
| Auvergne, France | Soft, Blue, Cow Milk | Delicately flavored Bries style blue, paired with sauternes jelly
PITXUN
Hautes Pyrenees, France | Hard, Sheep Milk | Firm, nutty and a little salty, paired with granny smith apples and peppered cranberries
IBORES
| Extremadura, Spain | Hard, Rubbed Rind, Goat Milk | Rind rubbed with pimentón and olive oil, dry crumbly cheese, served with barhi dates
VALDEON
| Castile-Leon, Spain | Semi-soft, Blue, Cow and Goat Milk | Tangy blue cheese wrapped in maple leaves, drizzled with honey
WENSLEYDALE
| Yorkshire, England | Semi-soft, Cow Milk | Buttery with a tangy finish, served with herbed lavash