Great addition as a New Hampshire Wedding or Party Cake! This is NOT your everyday cheese cake... This cake is made of wheels of cheese! Popular in England, you might see this at a Royal Wedding. This style of wedding cake is a new trend in the US market.

This is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind.

Bianco Sardo, also known as Canestrato (after the basket in which it's made). The texture is hard. The sheep graze on the green grasses of Apulian. Earthy and sweet, sometimes crumbly.

Bucherondin De Chevre comes from the French word "buche" meaning "log". When young, the cheese is mild and tangy and perfect for crumbling into salads. When older, it is creamy and perfect for spreading.

Cashel Blue is a semi-soft blue cows’ milk cheese. It is unique, as it is Ireland’s first farmhouse blue cheese. It is all made on the dairy farm of Jane and Louis Grubb nr Cashel in Co. Tipperary Ireland.

The Vermont Butter & Cheese Creamery story begins with this mild goats’ milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room and board, learned the time-honored traditions of European artisanal cheesemaking.

4oz

Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. The rind is usually a dusty-brown; the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible. The taste is strong and slightly sweet.

Fourme d'Ambert is a rich and creamy cow's milk blue from the Auvergne region of France. Its interior is bone white with distinctive bluing. Although its scent is very earthy, Fourme d'Ambert has a creamy and mild flavor with a slightly nutty finish.

Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged it tends to have small holes and cracks which impart a slightly grainy mouthfeel.

Idiazabal wheels are smoked over beechwood, cherry, and hawthorn for 10 days, which delivers a nutty and slightly smoky flavor. The texture of this cheese is firm.

Made from high quality raw cow's milk, Landaff Cheese is a mild, semi-firm cheese with a delicious combination of flavors, tangy with a clean finish. The open and buttery texture comes with a natural, cave-aged rind. It melts beautifully for cooking. A must for any cheese plate.

Manchego has a firm and compact consistency and a buttery texture.  The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.

Aged six months or more, this pale, ivory cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The flavor is nutty and brown-buttery, with prominent caramel notes. The wheel is finished in a beautiful black wax.

Mozzarella cheese is a sliceable curd cheese. This cheese is not aged like most cheeses. It's best fresh. The process of making mozzarella is called pasta filata, which means the curds are heated in water or whey until they form strings and become elastic in texture.

Piave is a cow's milk cheese made in the Piave Region of Italy. The texture without holes that is straw-yellow in hue. It has a slightly sweet tasting flavor. Once fully aged, it becomes hard developing an intense, full-bodied flavor.

Prima Donna is Dutch Gouda's younger counterpart. It's made from cow's milk cheese that is aged for one year. As compared an older Gouda, Prima Donna has a distinctly softer texture and a more subtle flavor. It has a sweet, nutty flavor with a caramel aftertaste.

Raclette is a semi-firm, cow's milk cheese - most commonly used for melting. It is usually fashioned into a round of about 6 kg (13 lb). Traditionally, it is accompanied by small firm potatoes gherkins, pickled onions, and dried meat, and prosciutto.

Robiola Bosina is a perfect, creamy blend of sheep's milk and cow's milk. The paste itself is mild, sweet, milky, and well worth trying with a wide range of wines.

Shelburne Farms cheddar comes in a variety of ages. It has a crumbly texture that turns creamy on the palate and has fruity flavors with a full, sharp finish. The cheese is made from the raw milk of their grass-fed Brown Swiss cows.

Full-flavoured Camembert type cheese. Hand-crafted with a bloomy white rind. Made of pasteurised cow's milk entirely from the farm's own herd. Mild when young, the cheese develops an aromatic, clean flavor and softens as it matures. Slow Boat Series. 8oz

Swaledale is a cheddar type cheese, but should not be confused with the cheddars commonly found in the supermarket. It is a clothbound English farmhouse cheese that truly stands on its own. With a semi-dry texture and a long, deep finish, your taste buds will pop.

25th Annual Conference, American Cheese Society's Winner.  This is an aged, raw milk, farmstead organic cheese which is handmade by John and Janine Putnam on their family farm in North Pomfret, Vermont from the certified organic milk of their grass fed Jersey cows.

Toma is a traditional Italian Alpine-style table cheese. Aged three to five months, it has an elastic body and a confident, but gentle nuttiness. Also available smoked.

Gouda is a beautiful favorite produced in Holland. It has a fine balance of salty and sweet like butterscotch. Deep caramel in color, crunchy, flaky, and oh so meltingly smooth when it hits the tongue!