Asiago: creamy, unpasteurized, hard cheese

Cabrales: Spanish cheese with a blend of sheep and cow's milk, creamy in texture.

Gorgonzola: aged Wisconsin cheese (for 90 days), slightly firm blue-veined cheese.

Cambozola: German soft triple cream with mild aromatic taste.

Camemboert de Normandie: French soft, creamy cheese made of cow’s milk.

Saint Andre: French creamy texture cheese that melts like butter.

Fontina Val d'Aosta: Italian cows' milk, firm in texture with tastes of nut and honey.

Manchego: Spain's most famous sheeps' milk cheese, rustic flavor.

Saga: Very mild blue-veined Danish cheese.

Dutch Smoked Gouda: Made from cows' milk, soft textured cheese has a spicey smoked taste.

Fromager d’Affinois: French super creamy, soft cheese.

Brie de Meaux: French, creamy texture with a subtle nutty flavor.

Boursin: A soft double-creme cheese enhanced with garlic and herbs from Normandie.