Bufarolo is an Italian fresh cheese made with full-fat pasteurized buffalo milk by Quattro Portoni in Bergamo, Italy.
It has a white pearly colour, and is very friable, chalkish and lumpy without a rind. It is perfect for salads, served in pieces on its own or accompanied with honey and fresh or dried fruit.

Bufarolo

Azienda Agricola Gritti Bruno E Alfio S.s. Societa Agricola

Echo Mountain Blue is a seasonal blue cheese made from a blend of sustainable & rBST/rBGH free raw cow and goat's milk. It is cave aged a minimum of 180 days in rogue creamery’s historic caves. This results in a semi-soft dense texture with a silky smooth mouth feel & a tangy finish. The flavours are bold, earthy and complex with a subtle hint of goat's milk. The cheese is vegetarian friendly and gluten free.

Echo Mountain Blue

Rogue Creamery

Chiriboga Blue is a Bavarian (German) artisanal cheese produced by an Ecuadorian cheesemaker, Arturo Chiriboga. His cow's milk blue was modelled on Roquefort but tastes more creamy and buttery than the peppery, assertive French classic. The smooth, spreadable texture is dense, evocative of frozen custard. The ivory interior with very few blue-gray streaks of veining produces a very subtle flavour of sweet cream and grass perfect for cheese mongers who have just started with their journey of blue cheeses.

Chiriboga Blue

Käserei Champignon

A complex raw cow’s milk cheese made in the Swiss Alps and named after the tallest mountain in the region, Schnebelhorn has plenty of deliciously pungent sharpness, wrapped up in a creamy and firm bite.

Schnebelhorn

Reto Güntensperger

Red Hawk is a washed-rind, triple-cream cheese made with pasteurized cow's milk, produced by Cowgirl Creamery, based in Marin County, California, United States. The cheese is a combination of organic milk and cream. During four weeks of aging the cheese is washed with a brine solution that develops red-orange rind that gives the cheese its name. This complex cheese is rich in taste with hints of chalk and hay. It was awarded "Best in Show" at the American Cheese Society in 2003 and a Gold Ribbon in 2009.

Red Hawk

Cowgirl Creamery

Harbison is a Jasper Hill Creamery cheese named after Anne Harbison, the original contributor to the making of this cheese.

It is a soft-ripened cow's milk cheese with a bloomy rind, wrapped in strips of spruce cambium, which are harvested from the woodlands of Jasper Hill.  When ripe, Harbison has a very spoonable texture that continues to soften until consumed. It’s woodsy and sweet with lemony, mustardy, and vegetal flavours.

Oaked white wine or barrel-aged sour beers make great accompaniments. Also, don’t forget some fruit mostarda and crusty bread. The cheese is held together by the bark, which can be peeled off when it is a bit younger. However, with loosened cheese, it is better that the bark is kept as is and the portions are spooned out separately.

Harvey Haney

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