Roncal
		Roncal is not only a name-protected cheese, but was the first cheese to be granted that honor by Spain in 1981. It's made in the Roncal valley, in the Navarre region, where some of the registered sheep herds which produce the milk date back to the thirteenth century! It has an olively and rich flavor that has been savoured in Spain for almost 3000 years, but is difficult to find in this country. It is traditionally enjoyed with Navarra red wines of the same region.
		Bourdin Goat Log
		This style of fresh goat log is a staple in French markets, and for very good reason. It has a soft and moist texture and a gentle but creamy flavor. While this wonderfully versatile cheese may be eaten by itself, it is the perfect backdrop to let your culinary imagination run wild! It can be paired with fruit, honey or preserves and is perfect to add depth into any salad. A traditional European way of serving fresh goat cheese is alongside olives and/or olive oils.
		Pont L’Eveque
		Pont L’Eveque is made on the bridge that gave it it's name in Normandy, France. It is similar to a camembert, but the rind is “washed” before aging with a brine solution. This gives the square-shaped cheese a much more pronounced flavor and a rustic, farmyard aroma. It is particularly well suited to full bodied red wines.