We represent 24 countries in our Gourmet Cheese Shoppe.

“Raw milk” is milk from cows, sheep or goat that has not been pasteurized to kill harmful bacteria.

We have 4 types of milk that our cheese is made from: Cow, Goat, Sheep and Buffalo milk.

The aging process—the more aged the sharper the taste will be.

“Cave-aged” is a process in which the temperature is in a controlled environment.

The rind on brie is generally edible. The rinds are simply dried, hardened outer layers of cheese that have come in contact with mold.

Generally sheep’s milk is the easiest on the stomach, followed by goat and cow.

Start out with three cheeses to not overwhelm your guests with too many choices. Even though it may seem intimidating, just remember there are no “wrongs” when it comes to cheese! Cheese served before dinner should be light; cheese after dinner either a soft triple-crème cheese, or go full flavored. Pick your cheeses according to what your guests will like, either use different milk types, or go for the color palette on your plate. Either way, just experiment and you will find out what your guests like or dislike.

Rennet contains enzymes that cause milk to become cheese by separating it into the solid curds and the liquid whey. Vegetable Rennet is made from certain vegetables that have coagulation properties as well.

Annatto is an orange-red condiment and food coloring derived from the seeds of the Achiote Tree.