Gruyere
		The Gruyere featured this month has been aged for well over a year lending this rare Alpine Antique cheese an exceptionally full flavor. It's got an incredible nose, and a dry texture, yet it’s creamy on the tongue. We find it to be ten times more delicious and infinitely more interesting than what you will find at your market. And it’s smooth, with the spiciness of a great Rhine wine!
		St. Marcellin
		St. Marcellin is a small, round cheese produced in the South-Eastern French region of Dauphine. It has a nutty flavor and creamy texture, that pairs perfectly with any Rhone red wine. Originally this cheese was made using goat’s milk, although now almost all is made (as is ours) using cow’s milk. The rustic nature of St. Marcellin is echoed in the fact that it most often found wrapped in chestnut or grape leaves, which turn from fresh green to a dark brown as the cheese ripens. It’s wonderful served as an appetizer or snack with olives and a good, coarse salami.
		Raclette
		The Raclette we bring you is an artisanal cheese that is firm and pressed with a natural rind. Maturation takes at least two months, but the cheese is available all year round. The paste is usually smooth but may have small holes. It has a slightly spicy, but not overpowering, flavor.