Manchego 1605 is made by Maria-Jose Gonzales on Finca Sierra de la Solana—a century and a quarter year old ranch in the heart of La Mancha. Selected by Jose-Luis Martin who helped design the cheesemaking rooms, each wheel has flavors of lush pineapple and warm, toasty brioche, instead of the fierce mouthburn present in so many other Manchegos.

Seignemartin’s cellars contain specialized conditions to bring out the best in each wheel of Comté. As an affineur, they select and age Comté from approximately 15 cheesemaking cooperatives spread throughout the AOC production area. Seignemartin collects freshly made “white” wheels of Comté from their origin in the mountains. At this stage, the cheese is very mild, without the characteristic rind or flavor. The wheels are brought into the cellar, placed on spruce planks, and the maturation begins. The affineurs carefully consider the place of origin and season of production, and use their experience to age every Comté to its full nuanced potential. Every wheel of Comté is unique, but careful selection and aging ensures a consistently amazing cheese.

St James is a raw milk, washed-rind ewe's milk made in Cumbria in Northern England. It is strongly influenced by seasonality, and the flavors found in the cheeses vary from deep and malty to milky fresh acidity. Employees at Neal's Yard Dairy visit cheesemaker Martin Gott at his dairy every month to taste and select the cheeses they sell. The seasonal variation, along with Martin's continual experimentation, makes the visits engaging and constructive.