Take a culinary tour of Europe with this collection of premium cheeses from four of the continent's most significant cheese-producing regions – France, England, Italy, and Spain.
Cremeux de Citeaux: A triple-crème cow's milk cheese from France featuring an incredibly creamy, thick consistency. This buttery beauty has a bouquet of toasted nuts, mushrooms and truffles and is delightful paired with fruity white wines or Champagne. 8 oz.
Pearls of Pure Goats' Cheese: A 2013 Fancy Food New York Sofi Awards Winner, Anne-Marie Dyas, a cheese maker hailing from the British Isles, developed a method of preserving "pearls" of pure goat cheese in an herb, garlic and pink peppercorn marinade. The result is a fresh, clean, lemony flavor, and because the pearls are preserved young, the texture is soft and spreadable. 4.5 oz. jar.
Taleggio: A soft washed-rind cow's milk cheese from Lombardy, Italy. Taleggio has an earthy aroma and a smooth, buttery paste with a hint of truffle on the finish. Great on its own, this cheese is superb melted on bread or in a Panini. 8.8 oz.
Mahon: Aged six months, this cow's milk cheese from the Balearic island of Menorca is firm and crumbly, with a sharp flavor akin to an aged cheddar. Pair it with honey or preserves, such as quince paste. 8 oz.