This hardy cheese from France couldn't be more different from its neighbor Camembert more. Looking like a cratered, dusty cannonball, Mimolette is infamously difficult to open for its super-hard, craggy countenance. Inspired by Dutch Edam, it has since gone in a unique direction; the appearance and floral aroma of the rind is the work of tiny mites, specially evolved to cheese. The French call them tiny affineurs for their important role in the aging process. Its electric-orange paste has sweet, caramelized depth and smooth, fudgy finish, maybe a little Calvados will help you forget about the bugs.

Mimolette

Isigny Ste Mère

This new unique cheese is gently hickory-smoked, and infused with bourbon. Although semi-firm in texture, each bite has a super creamy mouthfeel and tastes of a mild smoked Gouda at the start but finishes with a punch of rich bourbon flavor.

Hickory Smoked Bourbon Gouda

Red Apple

This Wisconsin Cheddar has been aged for over 5 years, giving it a rich flavor and slightly tangy bite. As cheddar ages it loses its smooth, firm texture and becomes more granular and crumbly. This is a traditional Wisconsin golden colored cheddar.

5 Year Aged Cheddar

Wisconsin Cheese Mart

Wensleydale is a firm, crumbly, slightly tart cow milk cheese that has been made in England since 1150. Its delicate sharpness is an ideal flavor balance to sweet-tart cranberries which are mixed into the cheese before the wheels are encased in wax.

The fruity flavor makes Wensleydale with Cranberry an ideal dessert cheese although you can just as easily incorporate it into spinach or arugula salad. Wensleydale with Cranberry is made with vegetarin rennet and is gluten-free.

Gail T

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