Specialty Cheeses

The ash-rinded Persille de Chevre is a rich and hearty goat blue. The goat flavor is more pronounced here, with more aggressive salt and a nice peppery finish.

Campagnier has a washed rind tinted with annatto for extra color. It has the signature silky texture of d’Affinois with a subtle meaty flavor and pleasant fruitiness, the perfect washed rind for the funk-phobic customer.

Each wheel weighs only 2 kilograms (about 4.4 pounds) and is aged for a minimum of 20 days. The texture of the paste is fairly toothy considering its age, but melts nicely on the tongue upon warming. However, the thing that really stands out about the cheese is its lingering flavor. There is a fresh, milky flavor that evolves into notes of fresh hay, hazelnuts and faint minerality....

A soft white cheese, lightly smoked, with great meltability and flexibility. Great on pizza, fondue, soup or to eat.

This very unique combination of goat’s milk and blue mold is covered in an ashed bloomy rind. Despite how powerful this cheese may sound, it is actually quite mild, with notes of hay and earth, and a dense interior. Le Fleur Bleue is produced in Rambouillet, in the Île-de-France region.

This cheese comes to us from the Burgundy region. Made from cow’s milk, this washed-rind cheese is fruity, floral and woodsy with a lingering smoked meat finish. Its supple texture and small format make it an easy sell in your cheese case.

This goat’s milk gem shows a fudgy center with a softer paste developing beneath the wrinkly, bloomy rind. You will first notice its bright, tangy sour cream flavors, finishing with a hint of yeasty bread dough. Sarlet comes to us from the goat cheese experts at Chevrefeuille in the Aquitaine region of France.

Soumaintrain was created over 100 years ago in Burgundy, France. It is washed only in brine and displays a supple texture with a dense interior. This cow’s milk offering is initially vegetal, nutty and slightly floral. It has a restrained funk and finishes with flavors of mushrooms and beef gravy.

This is Nettle Meadow’s freshest cheese. Meant to be eaten very young, Fromage Frais showcases the clean, high quality milk that goes into all Nettle Meadow cheeses. With a light honey lavender flavoring, this cheese works well as a dessert, served with fruit, or even spread upon a bagel or toast.

Blue Earth is a soft-ripened cheese created by Alemar Cheese out of Mankato, Minnesota. A creamy brie with vegetal notes countered by a buttermilk tang. This is a very approachable cheese without being boring.