Similar to fine wine, artisan cheese makers lovingly age their handcrafted fromage in climate-controlled caves until these dairy delicacies reach an apex of flavor.  Expressing their terroir, quality cheese flavors can vary greatly depending upon the region they come from; the time of year their milk is gathered; and the type of milk that their makers use.

Here are three ripe and remarkable cheeses that are ready to eat now and for the next few months:

Purple Haze is a delicate, young goat's milk cheese from Cyprus Grove Chevre in Northern California.  Cyprus Grove seasons their diminutive discs of lemony goat cheese with dill pollen and lavender, giving them a decidedly Mediterranean flavor.  Purple Haze pairs well with toast and tea, or crackers and Zinfandel.

Queijo Serra Monte da Estrella emerges from the coldest and highest regions of Portugal.  Made with cardoon thistle and salt, this herbaceous, raw-sheep's milk cheese is gooey in texture.  Locals to its region scoop Serra da Estrella out of its leathery pouch and enjoy it with crusty bread and ruby Porto.

Montgomery's Cheddar is a cow's milk cheese from North Cadbury, Great Britain.  The Montgomery family has owned its farmland for more than 500 years and continues to make this cheese according to the highest Cheddar standards.  Aged 13 months or more, this traditional farmhouse cheddar has a golden interior and distinctive bite that works well on its own, melted in pasta, or with a glass of Tempranillo or Albariño. 

U.S.-based Cheese enthusiasts can indulge in these delectable dairy treats by ordering them by phone or online at Artisanal Cheese Center, (877) 797-1200, www.artisanalcheese.com; Murray's Cheese Shop, 1-888-My-Cheez (888-692-4339) www.murrayscheese.com; or The Cheese Store of Beverly Hills, (800) 547-1515 www.cheesestorebh.com.