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One option of Roquefort - Bleu d'Auvergne AOC

Bleu d'Auvergne AOC Blue d'Auvergne is produced from milk from the area of Auvergne, where the cheese has been made for a very long time. The milk is inoculated with Penicillin Roquefort, and later as the cheese develops, it is pierced with needles with the strain on them. This cheese has an intense pattern of bluing with a moist, crumbly texture. The flavor is a balanced spicy and salty combination.

Product Metrics:
Region: Auvergne
Milk: Cow
Rind: Natural rind, wrapped in foil
Aging: A minimum of 4 weeks
Consistency: Moist, crumbly
Taste: Spicy, salty

Vintage Irish Cheddar

Vintage Irish Cheddar Like the cheddar of the monks, Vintage Irish Cheddar and Reduced Fat Vintage Irish Cheese are made with strict attention to detail. Both cheeses are carefully matured for at least 12 months. During this process they are continuously graded so that only the very best cheeses finally bear the "Vintage" label. The results of such attention to detail is a connoisseurs' cheddar, with a rich, rounded flavor and firm, smooth body.

Product Metrics:
Milk: Cow
Consistency: Semi-hard and crumbly
Taste: Sharp and strong
Rennet: Enzymes

One option of Feta - 8 lb Tub Of Barrel Aged Greek Feta

8 lb Tub Of Barrel Aged Greek Feta Authentic Barrel-Aged Feta from Greece is very rare in the USA, and this may be the best feta in the world. Mt. Vikos Barrel Aged Feta is made in a traditional manner by a small family dairy in central Greece. The feta is molded into large round forms, which is then stacked into 120 lb barrels. The cheese ages in these wood barrels for four months allowing the cheese to become complex and rich in flavor. Made from fresh milk of free-ranging sheep and goats, this feta cheese is made during months when grasses are green for a sweet flavor. No antibiotics are given the animals. Mt. Vikos contains no preservatives, additives, or calcium chloride.

Product Metrics:
Region: Thessaly
Milk: Goat and Sheep
Rind: No rind
Aging: 4 months in a birch barrel
Consistency: Firm, slightly crumbly and creamy
Taste: Complex, creamy, slightly tangy, clean, "sweet milk" flavor


This delicious Cypriot cheese, has been around for hundreds of years but is just now catching on in the United States. Halloumi is made by hand from a mix of sheep's and goat's milk. The soft, springy, oval-shaped curd resembles a fresh mozzarella and has a mild yet tangy flavor. The best part is that it's so versatile. It can be grilled, grated, marinated, fried or eaten plain. An unopened packaged will keep refrigerated for a year and also can be frozen.

Product Metrics:
Grillable and semi-soft
Slightly salty

Manchego Cheese

Manchego A cheese from the plains where Don Quixote of legend tilted at windmills, Manchego has been made in La Mancha since the time of the Romans. This true aged raw milk Manchego is made only from the mild of the Manchega sheep from the La Mancha Plateau region, more than 600 meters above sea level. The flavor is slightly acidic and piquant, the persistent taste of the sheep’s milk gives it a nutty finish.

Product Metrics:
Region: La Mancha
Milk: Sheep
Rind: Black, gray or buff colored rind with cross-hatch pattern
Aging: 60 days to more than 3 years
Consistency: Slightly yellowish, with an even distribution of holes.
Taste: Mild, slightly briny, nutty flavor. When well aged, takes on a strong peppery bite.
Rennet: Enzymes

One option of Parmaesan - Pecorino Toscano DOP

Pecorino Toscano DOP This traditional Pecorino Toscano is firm and dense in texture with complex nutty flavor. Traditionally, this cheese is made in Tuscany, which has a long, rich cheesemaking history. Pecorino Toscano comes in a small, dense round, looking much like a small Parmesan wheel. The natural rind is dark brown, hard, and dry. The cheese is hard in texture, with a pronounced sheep flavor, and a mild finish.

Product Metrics:
Region: Tuscany
Milk: Sheep
Rind: Natural rind
Aging: 4 months
Consistency: Hard and dry