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Mountain cheeses are often made in big wheels—and bigger wheels last longer. That was useful in the mountains where they provided a good source of food during a long winter in the mountains. The benefit for us flatlanders is that a long-lasting cheese develops a lot of flavor as it ages. These are some of my favorite cheeses. Sturdy enough to ship great, they make a stellar addition to any cheese plate, a radical improvement to your mac and cheese, and a superior snack.

Challerhocker

$21 - $40
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Piave Vecchie

$15.50 - $58
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Mountain Cheese Passport

$80
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Antique Gruyère

$15.50 - $58
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L'Etivaz

$20 - $76
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Comté from Fort St. Antoine

$20 - $72
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Antique Emmentaler

$13 - $48
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