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Moser Chardonnay ( style) Similar to a baby Camembert, Moser Chardonnay is a small wheel made from organic , then washed in organic chardonnay wine. The wine helps the tiny wheel develop a thin, soft rind of white . Due to the expense of organic certification, and the fact that the cheese needs to be flown in by air, it is extremely rare and only available for a short time. Rich and creamy with a slight sharpness in the finish, it is much like , another Swiss made cheese, which has the same thin, felt like rind.

Beeler Appenzeller

Rolf Beeler is a reknowned affineur, supporting high-quality, artisanal and selecting each cheese accordingly. Appenzeller is a nutty, dense, and sweet, this Swiss alpine classic is made from cow’s milk. It pairs well with your favorite northern Italian red wine, a porter or stout, and a select number of dry Basque farmhouse ciders. Appenzeller is an ancient Swiss mountain cheese whch some say may date back to the days of Charlemagne. IN fact, the cheese was used as currency in the 8th and 9th century.

l’ Edel de Cleron

L'Edel de Cleron is a pasteurized version of the famous French cheese Mont D’or, which is illegal in the United States due to the laws regarding pasteurized cheese. Produced in the Franche-Comte region of , l'Edel de Cleron is a cow's milk cheese that is bound by a strip of spruce bark that not only helps the cheese retain its shape, but also gives it a rustic aroma. Sometimes this cheese is referred to as “faux Vacherin”. It has a bloomy rind with a creamy interior that becomes more woodsy and mushroomy in flavor and aroma as you get closer to the rind. The cheese is best eaten when it’s ripe and the interior is runny and needs to be eaten with a spoon.

Secret de Scey (Morbier style)

A semi-firm washed- rind cheese in the style of Morbier from the Franche-Comté region of France. Made from pasteurized cow’s milk and aged 2-4 months, Secret de Scey has a creamy semi-soft paste with the signature Morbier streak of vegetable ash across the center. Since Morbier is not allowed to be imported into the U.S., this is noted as the replacement or “Faux Morbier” to cheese-mongers.