Emmi Appenzeller, hailing from Switzerland''s Appenzell region, is a semi-hard cheese made from cow''s milk. Typically aged for three to twelve months, it undergoes regular washing with a brine solution enhanced with wine, cider, and herbs. This process imparts a distinctive flavor and aroma to the cheese, making it a celebrated choice among cheese lovers.

Roth Butterkase, a semi-soft cheese from Wisconsin, USA, is made with pasteurized cow''s milk and aged for about one month. Known for its creamy texture and mild, buttery flavor, this cheese is versatile for both snacking and cooking. Produced by the Roth Cheese company, established in 1991, it combines traditional German cheese-making practices with modern techniques, ensuring premium quality. The cheese''s approachable flavor and smooth texture make it popular among both cheese enthusiasts and newcomers.

Emmi Cave Aged Emmentaler is a Swiss cheese made from raw cow’s milk, aged for at least one year in Kaltbach''s mineral-rich sandstone caves. It carries the AOP designation, ensuring authenticity and adherence to traditional recipes. The cheese features a natural black rind and offers a complex flavor profile with earthy and nutty notes. It is characterized by its creamy yet firm texture and iconic holes. This cheese is a testament to Swiss heritage and craftsmanship, ideal for gourmet occasions.

Chällerhocker is a Swiss cheese made from raw cow''s milk in the Toggenburg region. Crafted by Walter Rass, it is aged for 10 months with its rind brushed with brine and herbs. The cheese offers a nutty, sweet flavor with hints of caramel and onions, making it a versatile choice for various culinary uses. Its connection to traditional practices and sustainable agriculture adds to its allure.

Murray''s Comte is a raw cow''s milk cheese from the Jura and Bourgogne-Franche-Comté regions of France, aged for 18 months. With its deep flavors of butter, nuts, and caramel, it reflects centuries-old cheese-making traditions and the unique terroir of the region.

Emmi Emmentaler, a quintessential Swiss cheese, is made from raw cow''s milk and aged for 4 to 18 months. This unpasteurized cheese, known for its characteristic holes, follows strict AOP guidelines. Produced by Emmi, it retains traditional methods, offering rich flavors that vary with age. Nutritionally dense, it pairs well in dishes like fondue and Raclette, and complements a variety of wines.

Ciresa Fontal Varrone is an Italian cheese made exclusively from cow''s milk, aged for 2-3 months. It has a soft, straw-colored texture with small eyes and offers a mild, buttery flavor. Sold in large 12.5 kg wheels, it''s often divided into quarters for easy sharing. The cheese''s roots in traditional Italian cheesemaking make it a versatile choice for both cheese boards and cooking, pairing well with wines and suited for melting in various dishes.

Jarlsberg, a mild cow''s milk cheese from Norway, is celebrated for its sweet and nutty flavor and large, characteristic holes. Developed in the 1950s by Professor Ole Martin Ystgaard, this cheese is made from pasteurized milk and aged for 12-18 months. Renowned for its versatility in cooking, Jarlsberg is also a nutritional source of protein and calcium. Its international popularity highlights Norwegian dairy expertise and rich cheese-making traditions.

Murray''s Raclette is a traditional Swiss cheese made from pasteurized cow''s milk and aged for 4-6 months. Originating from the Valais region of Switzerland, it is known for its nutty, fruity, and slightly tangy flavor profile. Murray''s, an American retailer, sources this cheese from Switzerland, staying true to its authentic roots. Often used in melted form over potatoes, meats, and vegetables, Raclette has a rich history in Alpine cuisine. Its creamy consistency and robust aroma make it perfect for various culinary applications, from traditional dishes to modern recipes.

Beemster Swiss, a cheese crafted in Holland''s Beemster region, utilizes pasteurized cow''s milk to create an alpine-style cheese with characteristic eyes. Aged for about four months, it boasts a mildly tangy, nutty flavor with fruity undertones, making it ideal for fondues and sandwiches. Its unique blend of Dutch and Swiss traditions ensures a rich, satisfying culinary experience.

Jasper Hill Farm Whitney cheese is an artisanal, semi-firm mountain cheese from Vermont, made from raw cow''s milk. Named in honor of a key farm team member, it embodies the ''Taste of Place'' with its robust flavors. The raw milk used adds a rich, local flavor profile, maturing over several months at Jasper Hill''s carefully controlled aging facility. This cheese is a celebration of tradition, community, and innovative cheese-making techniques, offering a taste experience filled with depth and history.