The affineurs and cheesemakers who’ve matured these cheeses have aged them beyond what you’ll normally find stateside. Parmigiano-Reggiano with over two years under its belt. Antique Gruyère that’s been tended for over a year (here in the States, we’re lucky to find Gruyère aged for over six months). English Farmhouse Cheddar gets more than a year and a half to reach its peak ripeness. And Marieke Penterman's Gouda from Wisconsin ages for nearly a year. These cheeses are often the cheesemakers' favorites — and mine. We'll hand cut wedges from four of our most mature wheels and ship them with bread or crackers, just for you.

The cheese passport contains four cheeses weighing in at almost a pound and a half total. By caterer's rule of thumb — two ounces per person — it will serve up to twelve. They're hand cut to order and wrapped in our special cheese paper.