Camembert selected by Herve Mons, Normandy, France
Forme d’Ambert Raw Cow Blue, Auvergne, France
Mimolette, Aged French Cheese
Local Midwest Ricotta
Widmer’s Eight Year Cheddar Theresa, Wisconsin
Cave Aged Emmenthaler Switzerland
Bucheron Goat’s Milk Cheese Loire Valley, France
Bianco Sottobosco Cow and Goat’s Milk Cheese Cuneo, Italy
Rogue Creamery Caveman Blue
Herve Mons Blue de Gex
