From French Comtés to Dutch-style Goudas, our premium cheeses showcase the absolute best in flavor, texture, and craftsmanship. Handpicked by our expert Cheese Specialist Nidia Magana, this curated collection features a mix of her top picks and customer favorites. Some are bold and nutty, others mild and earthy, but every wheel, wedge, and slice maintains the highest level of quality. Whether you’re building a showstopping charcuterie board or hosting an at-home wine pairing, these cheeses bring a sense of sophistication to everyday entertaining.
1. Kris Lloyd Marinated Buffalo Persian Feta Cheese first row, left
Made on a dairy farm in South Australia, this buffalo’s milk cheese boasts a luxuriously rich and velvety texture. Infusions from a native pepperberry offer a mild kick of heat that balances out its creamy profile.
Pair With: A full-bodied, low-tannin red like Merlot.
2. Fromager d'Affinois first row, middle
Buttery, smooth, and easy to enjoy, Fromager d'Affinois is a double-cream, cow’s milk cheese crafted in the Rhône-Alps region of France. Ultrafiltration gives it a gooey center that’s great for spreading, while a bloomy rind creates an enticing textural contrast.
Pair With: Champagne or a crisp sparkling wine.
3. Pecorino Toscano (3-Month) first row, right
After three months of aging, this firm Pecorino develops an aromatic edge, but its flavor remains mild and approachable. Expect a palate that is nutty, earthy, and subtly sweet.
Pair With: A dry white like Vermentino or a light Beaujolais Rouge.
4. Comté (12-Month AOC) second row, left
Celebrated for its pronounced aromas of hazelnut and caramel, this AOC-certified Comté is produced in the Jura Mountains of France. Aged for 12 months, it showcases a firm yet supple structure.
Pair With: A classic Brut Champagne or a dry Chardonnay.
5. Mimolette second row, middle
Originally created in Lille, France, Mimolette is a dense, cow’s milk cheese known for its intense nutty and savory notes. It is most easily recognized by its bright orange hue, rough rind, and fudge-like texture.
Pair With: An earthy Chianti or a sweet Port.
6. Saint Agur second row, right
Perfectly balanced between buttery and sharp, this French blue cheese is ripened for 60 days to achieve its distinct flavor. Deep blue veining lends a spicy kick that complements the otherwise rich and creamy palate.
Pair With: A sweet dessert wine or a bold Syrah.
7. Midnight Moon third row, left
Aged for a minimum of six months, Midnight Moon is a Dutch-style Gouda made from premium goat's milk. In addition to a long caramel finish, expect a delicate protein-crystal crunch in every bite.
Pair With: Sauvignon Blanc or a French-style Chardonnay.
8. La Tur third row, middle
Also known as the "ice cream of cheese," La Tur is a soft-ripened masterpiece from Piedmont. It is uniquely crafted from an equal blend of cow, sheep, and goat's milk, offering a complex, earthy, and ultra-indulgent profile.
Pair With: A sparkling Demi-Sec or a fresh white blend.
9. Raw Manchego (6-Month) third row, right
Made from raw sheep’s milk, Manchego is a quintessential Spanish cheese from the La Mancha region. Six months of aging gives it a semi-cured texture with notable aromatics and light floral undertones.
Pair With: A Spanish Verdejo or a chilled Rosé.
10. Gorgonzola Dolce fourth row, left
Mildly tangy and irresistibly soft, Gorgonzola Doce is a sweet, Italian blue made from cow’s milk. A shorter aging period allows this cheese to maintain its natural moisture, resulting in a soft, spreadable cheese that is mildly tangy.
Pair With: Riesling or a silky Pinot Noir.
11. Smokin’ Goat fourth row, middle
Smokin’ Goat is a fun and approachable cheese crafted by a family-run dairy farm in the Canary Islands. On the palate, a light smokiness complements the natural tang of goat’s milk without overpowering it.
Pair With: A smoky mezcal or a rustic Spanish Garnacha.
12. Parmigiano Reggiano (24-Month) fourth row, right
Say hello to the King of Cheeses. This decadent Parmigiano Reggiano undergoes two years of aging to develop its crystalline texture and complex flavor profile. Its umami-rich palate bursts with unexpected hints of dried pineapple, melted butter, and toasted nuts.
Pair With: Lambrusco or a bold Sangiovese.
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