Combine a blue moon with an autumn moon and you’ve got Huntsman cheese. It’s a modern marriage of mellow, satiny Double Gloucester cheese and creamy blue Stilton, brought together through a complex layering process. The result is a flavor combination that is as delicious as the cheese is handsome.

Serve Huntsman with unsalted crackers—as Stilton contributes a bit of saltiness—sliced apples and walnuts.

You can also serve it shred on top of chili, soup or stew; and with a piece of apple pie.

Both Saxonshire and Huntsman cheeses are made from pasteurized cow’s milk and vegetarian rennet.

Mimolette is a cow’s milk cheese, fascinating for its round ball shape and vibrant, harvest moon color (which comes from annatto—depending on the amount used, the cheese can be light to deep orange). The balls of Mimolette are aged from 6 to 18 months, during which the cheese is kept in a damp environment. There, thousands of microscopic cheese mites feed on the rind. This natural process gives the cheese its unique appearance, and also its unique flavor. The younger varieties are comparable in taste and aroma to Parmesan and can be used in the same way. As the cheese ages, it takes on a chewier and harder texture and hints of butter and hazelnuts. The longer the cheese ages, the more we like it.

A sophisticated alternative to pepper jack and other spicy cheeses, Chili Pepper Pecorino is a sheep’s milk cheese dotted with red pepperoncini (most often seen in their less mature green state in Italian antipasti and Greek salads).

Aged for over three months, the cheese has a firm texture that makes it a good candidate for slicing or grating. The moderate spiciness tickles the back of the throat without setting one’s mouth on fire. The herbaceous flavor of sheep’s milk cheese pairs nicely with the spicy chile.

Serve with beer or a hearty, spicy wine like Zinfandel.

Learn more about Pecorino Romano cheese.