Our original cheese club—and still our most popular. In this club we go country to country through six traditional cheese cultures. We taste cheeses subtle (like northern Italy's cave aged Fontina Val d'Aosta, the truffle of the cheese world), cheese emphatic (like Switzerland's mountain cheese called L'Etivaz, made in eighty pound wheels) and cheeses rare (like the only raw milk Stilton left in the world). Bonus: Copious notes, stories and serving suggestions included.