Cow

It's good to be the King. DOP status means it's the real deal for snacking, grating, shaving and then saving the rind for sauces and soups. Aged 24 months. Raw...

Milky, stringy, briny Renaissance cheese. 8oz. ball from Lioni Latticini in Brooklyn. Pasteurized cow's milk, USA.

Can't be a cheese shop without it! A standard in kitchens across the world. Fruity, salty, nutty. Perfect for snacking and essential for quiche, French onion soup, and croques monsieur....

Tastes like the REAL brie that the French eat. Sticky with notes of sauteed mushrooms, broccoli, and butter. Pasteurized cow's milk; France.

A Vermont cheddar that is creamy, balanced, and mellow. Raw cow's milk; USA.

Aged 24-30 months and tastier by the day. During the aging process, the bold, grassy flavors intensify as moisture evaporates, leaving a spectacular Alpine favorite. Raw cow's milk; France.

Enjoy at room temperature for maximum flavor. This is a buttery, mild, all-purpose brie. Pasteurized cow's milk; France.

Gruyere-like Alpine beauty whose rind is adorned with edible herbs and flowers such as cornflower, marigold, rose petals, lavender, marjoram, lovage, and chervil.Pasteurized cow's milk; Austria.

The golden hue on this English classic from Neil Yard is unmistakable. Rich mouth coating flavor with a earthy punch at the end. Taste what I'm saying?

We can't believe it's not butter. Mild triple crème named after famed gastronome Brillat Savarin. Pasteurized cow's milk; France.

What is France's most widely produced cheese? This mild, slightly fruity standard from the French Jura region is made only in the traditional methods. Raw cow's milk; France.

Packed into 1/2 lb. containers. This fluffy, versatile triple-threat is ready to star in your appetizers, entrees, and desserts. Pasteurized cow's milk, USA.

Mild cheddar with lots of heat from four types of peppers: chili, ghost, jalapeno, and chipotle. From Milton Creamery in Iowa. Pasteurized cow's milk; USA.

Nutty 'n' creamy. Rind is washed with pristine spring water from the Aare River, lending this cheese its name. Versatile for pairing and leaves people asking, "What's THAT cheese?" Pasteurized...

The one with holes. Pasteurized cow's milk; Switzerland.

Oozes decadence. A supple sphere of mozzarella encase creamy stracciatella waiting to bathe your bread, pasta, stonefruit, anything you can imagine. Best eaten within a few days of purchase. 8 ounces. Pasteurized...

Mighty, brittle, and striking in every way. Well-aged for extensive flavor and brittle texture is the way you want your Mimolette. Dirty on the outside, bright, bold and orange on...

Plain. Pasteurized cow's milk; Denmark.

Triple crème, brie-like blue. Pasteurized cow's milk, Germany.

Your new favorite cheese but your doctor's least favorite. This triple crème is rich, buttery, and tart almost like crème fraiche. Pasteurized cow's milk; France.