Produced in the Po Valley near Treviso, Asiago Pressato is a milder, sweeter Asiago with a springy, pale interior. It is classified as an Italian DOC (Denominiazione di Origine Controllata) cheese, meaning that it is protected by governmental standards regarding the cheese's origin and techniques. Made from pasteurized whole milk and aged for 20 to 40 days, this young cheese has a full, creamy flavor. We suggest enjoying Pressato with crusty Italian bread and a glass of Pinot Grigio!

Price: $6.99

Portugal encompasses the Azores Islands of the Archipelago, one of which is the Flores Island. Flores lies nearly 1,000 miles to the west of Lisbon in the middle of the Atlantic Ocean. The Portuguese colonized the islands in the mid-15th century. Often invaded by pirates, the islands eventually became an important part of Atlantic trade, serving as a stopping point for planes and cruise ships. They are known for their fishing industry, tropical fruit, wine, and cheeses. Azores Flores, far out in the sea, is an unlikely home to dairy cows, but the Portuguese saw the lush fields and forests and realized the potential for cattle rearing. The farmers now promote Azores Flores, a pasteurized cow's milk cheese, aged for three months, with a strong, clean, spicy taste and aroma. While this cheese is not overly aged, its history dates back to seafaring times. The islands were known for their high quality, fragrant milk. The farmers made fresh cheeses meant to be eaten straightaway in the port, but for those on a long journey, they made firmer cheeses that could travel the distance.

Price: $9.99

A small, soft round palet of goat's cheese from the Perigord region of France. It is a creamy mild cheese with a delightful hazelnut taste.The name comes from the ancient Occitan language of Southern France. Cabre means goat and cou means little one. So literally Cabécou translates as little goat. They are made from pure raw goats milk. A fresh batch of morning milk is mixed with an older batch and left to ferment for between 6 and 12 days. If left to mature for a couple of weeks it develops a thin blue mold ring and a stronger goat taste.

Price: $2.50

This specialty hails from the Southern Italian provinces of Abbruzo, Calabria, Campania and Sicilia. The meaning of its name has been debated for centuries, but its Latin roots are Cacio - cheese and Cavallo - horse. Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback. The origins of the name notwithstanding, caciocavallo is a traditional stretched curd cheese made from cow's milk. They are gourd-shaped and come in pairs, tied together by a rope that loops around the "neck" of each cheese. After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds.

Price: $9.99

An elegant table cheese made from scarce Roman sheep's milk and rare black truffle shavings, is made by the highly regarded Lopez Company, a family owned and operated business that has been making cheese in the Roman countryside for several generations. Caciotta is a name used all over Central Italy that denotes a farmhouse sheep's milk cheese. This caciotta is quite tangy and sharp, as are all sheep's milk cheeses, and highly aromatic with a distinctive, lingering aftertaste, thanks to the truffles. Caciotta Dei Boschi also contains bits of Porcini mushrooms, which serve to further augment the earthy character of this Italian masterpiece.

Price: $11.99

Known as the "Parmesan of Mexico", this cheese is strongly flavored, firm, and perfect for grating. It is used in Hispanic cooking in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes. Simply sprinkle on top of refried beans, salads, quesadillas or enchiladas. In Mexico it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. See for yourself how much zestier any pasta or even simple macaroni and cheese will taste with a sprinkle of Cotija!

Price: $5.99

A staple of the Mediterranean diet. Combining the texture of mozzarella with the briny moisture of feta. It browns beautifully instead of melting. A SHEEPS CHEESE THAT GRILLS!

Price: $14.00

Hirtenkäse is a traditionally handmade product of the Allgäu mountain region in the south of Germany. This majestic cheese is rustic, savory and firm textured. It is an authentic mountain cheese with an earthy aroma. The rich cow's milk comes from mountain farmers. Their cows graze in elevations of at least 2600 feet.The farmers have only about 12 to 15 cows per farm, and each one is well cared for. These pampered cows enjoy the fragrant grasses on alpine meadows in the summer and spend the winters in their cozy barn, eating aromatic hay. This humane, loving treatment results in wonderful, rich milk that makes a spectacular cheese. In mid-September there is a big festival in the Allgäu called the "Viehscheid". A "lead cow" is decorated with flowers and all the region's cows are herded down from the mountains to their barns. That's where the name Hirtenkäse comes from. It is German for "cow shepherd's cheese".

Price: $10.99

Made from the milk left over from producing gruyere de comte. The cheesemaker presses the curd from the evening into a mold, covering it with a layer of ash to prevent it from drying out. The next day the morning curd is added to the top. Complex fruity, bold flavor that melts beautifully on crusty bread.

Price: $12.00

Made by a family-run dairy farm in southwestern Wisconsin, they use the milk from grass-fed cows to make this artisan farmstead cheese. It is made only during the summer months, while the cows are grazing on fresh pasture. This milk is full of flavor - and nutritional qualities - not found in the milk of cows kept inside and fed stored feed. They use only fresh milk that is never pasteurized, and age the cheese in ripening rooms on the farm to ensure that the cheese expresses all of the flavor complexity possible in a grass-fed, raw-milk cheese.

Price: $15.99

Ancient blue cheese from the Rouerque region in southern France. It ranks with stilton and gorgonzola as the 3 musketeers of the blues, setting the standards for all other blue cheeses. Made from raw sheeps milk, then matured in the natural caves of Cambalou for a minimum of 3 months

Price: $13.00