Specialty Cheeses

Livarot is a very strong smelling cheese, but its bark is far worse than its bite. It is considered one of the world’s great table cheeses with a smooth, ripe, slightly spicy flavor. As this cheese matures and comes to room temperature, the texture oozes and becomes nearly liquid. The intensity of flavor also increases at this point, becoming beefy and yeasty. The...

The chief characteristics of this french cheese are firstly the pungent smell, and secondly the soft, smooth paste, with the consistency of melting chocolate. The rind is brick-red, and the paste is fine textured and golden, slightly sticky, and sweet, with the flavor of rich milk, as long as the cheese has been properly matured.

So named because of its shape: a pavé is a small paving stone. This goat’s milk cheese from the Loire Valley is dusted with vegetable ash and has a fudge-like texture. The taste is very clean, mild, and lemony.

A smooth and creamy fresh cow’s milk cheese covered with golden raisins that are macerated in eau-de-vie of Mirabelle and Marc de Bourgogne. This cheese has been made by Fromagerie Delin in Burgundy since 1996. A wonderful dessert cheese.

These small pasteurized truncated logs, pyramids, cylinders and discs that are produced for export to America are received into the caves young, fresh, and wet. They emerge drier, denser and with a fine grey-blue coat of edible mold. Their flavors remain young and slightly acidic, but are buttery and smooth.

Trou du cru is a cheese from the Cote d’Or. For a period of three weeks, during its maturation, it is wiped with Marc de Bourgogne, a strong alcohol. By this method, one experiences an aroma of alcohol scented with straw. It’s strong flavor with a floral aftertaste will delight lovers of strong tasting cheeses.

Flask or pear shaped, with variable height and diameter. The rind is 50 millimeters thick, golden yellow colored. The paste is compact, soft, with lightly granular texture, cream white color, intense small, semi-hard flavor, with the characteristic smell due to rough grazing.

The Pecorino Dei Templari is produced from sheep’s milk. It is washed with whey every five days and left to dry in ventilated caves until the thirtieth day. Then anointed with seabed oil and balsamic vinegar and put inside vats, interspersed with layers of juniper. Each week, the Pecorino is removed from the racks to make it run better and dry, covered again with balsamic...

All natural spreadable whipped goat cheese from the Rhône Alpes region.

This cheese is the pasteurized version of Vacherin Mont d’Or.