Zimbro is a Portuguese artisanal cheese produced from raw sheep's milk in the Serra da Estrela Mountains, centre north of Portugal. This thistle-rennet cheese is creamy in texture with a washed, thin, pale straw-coloured rind. The cheese is aged for 60 days to produce a thick, pudding-like interior highlighted by a clean, perfumed aroma with a sweet, piquant, and herbaceous finish. Enjoy the cheese with a glass of Crianza Rioja.

Zimbro

Murray’s Cheese

Ossau Iraty

Romano Pradera

Tomme fermière aux fleurs est un produit typiquement alsacien. Enrobé de fleurs de mauve, bleuet, soucis, foin, saflor, fraise, rose et trèflece produit à un goût incomparable

Tomme fermière aux fleurs

The great French alpine cheese, and the best selling AOC cheese in France, Comte is a marvel. The cheese itself is a marvel of centuries of development in cheese making, made high in the Jura mountains. The cheese has notes of butter, nuts, earth, dried apricots, and cream, with a slight funky note and a saliva-inducing savory-ness. Comte has a faint piquancy, like other alpine cheeses, but it is more subdued than Gruyere. Excellent on a cheese board or grated over vegetables au gratin.

Kellsie Kody

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