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These 80 lb. wheels of cheese are made using only milk from the Parma, Reggio Emilia, and Modena regions.   Heated in copper kettles and aged for at least 2 years, high quality Reggiano is...

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This semi-hard cheese is made from the milk of sheep that roam the mountains of the southwestern Pyrenees mountains.  Aged for 2 months with a rind that has a basket weave pattern normally associated...

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One of the oldest cheeses ever made, this Basque mountain cheese is one of the few AOC sheep's milk cheeses in France.  The local shepherds still take their flock of sheep to the upper...

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This semi-soft cheese is made in the town after which it's named.  It's pale yellow, has a slightly elastic texture and creamy flavor.  Back in the day farmers would milk their cows once in...

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With a beautiful grey mold, this natural rind cheese is aged for roughly 3 weeks.  It's unique in that it uses the same Penicilium Roqueforti that's injected into blue cheeses however in the case...

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This pecorino is a Sardinian cheese aged for about 6 months.   Made using the same pasta filata ("spun paste") technique that makes Caciocavallo and Provolone.   This stretching of the curds gives the...

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This Sardinian cheese is aged for about 6 months is stunning with black, marble streaks of truffle branching throughout its pale, white paste.  The golden-hued natural rind is repeatedly rubbed and cured with extra...

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For thousands of years this classic recipe has been made in Greece.  Particularly popular on the island of Crete, it has a sweet and milky taste to it.  White tablecloth chefs often grate Mizithra...

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This orange, cannonball-shaped cheese was briefly banned by the FDA for a completely illogical argument.  Today a version is imported into the States from Normandy that is close to the real...

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This Dutch goat's milk gouda-style cheese is aged for 6 to 12 months.  While this cheese is sold under the California cheese maker's label, it is actual produced in the Netherlands.  With a buttery,...