1924
Natural rind, dense paste with blue vein throughout; sweet and rich with a balanced blue flavor.
Abondance
Pungent, earthy aroma. Pair with Malbec & Cabernet Sauvignon.
Affidelice
Washed rind, soft ripened. Pair with sweet acidic fruits.
Afuega’l Pitu
Small, wrinkled cheese; shaped into a cone or pumpkin shape, molded by hand in a cloth. Excellent with jam or honey.
Appenzeller
Made with raw cows milk. The perfect companion to crisp, sharp fruit, such as apples. Serve in omelets with smoked salmon or salami sandwich.
Arpea de vache
Semi soft when young, firmer as it ages. Enjoy with light white wines.
Asiago
Serve with savory crusty artisan bread, crackers. Pair with Chianti, Sherry, Beaujolais or Porter.
Asiago d’Allevo
Hard texture and drier, more crumbly; produced from raw milk. Grate over risotto or pasta. Pair with robust red wine.
Beaufort
Pair with white wine, like Roussete de Savoie & light red wine such as Beaujolais