A selection of cheeses from the East Coast’s leading artisanal cheese-making state.

• St. Albans: gooey, pasteurized, cow milk cheese from Vermont Creamery, for instant fondue. (2.82 oz)
• Alpha Tolman: Alpine-style raw cow milk cheese from Jasper Hill Farm.
• Invierno: Spanish-style raw sheep & cow milk cheese from Vermont Shepherd.
• Danby: a firm, tangy, raw goat milk cheese from Consider Bardwell Farm.

(Includes 1/2 pound of each cheese unless otherwise noted.)