Cow's milk is the most versatile of the three, and the most varied — it makes everything from a fresh, milky young cheese to an Alpine wheel aged for three years.

This is the largest part of our counter. Irish farmhouse cheeses sit alongside French washed rinds, Alpine Comté and Gruyère, English and Irish cheddars, and blues from both traditions.

Narrow it down by raw cow's milk, cheddar or blue, or browse goat's and sheep's milk instead.