Mondseer - The taste of the cheese is close to Munster or Limburger despite its relative hardness. Each round of rich, buttery and creamy Mondseer weighs around twenty to thirty pounds. It is a very popular cheese in Austrian cuisine specially used in cheese salads, Brett´ljausen, heavy cheese platters and au gratin dishes.
Corleggy - Corleggy is an Irish raw goat’s milk cheese, produced by Corleggy Cheeses at the County Cavan, Ireland. It is a hard handmade cheese with natural rind. The maturation period varies from 8 weeks to 4 months depending on the season, weather. Corleggy cheese has a distinct nutty and mild flavor. With 40% fat, it is suitable for vegetarians. It is a rarely found hard goat's milk cheese which is served with Pinot Noir.