Specialty Cheeses

Popluar Saga Classic Blue Brie is a triple-cream, soft-ripened blue-veined cheese. It’s the best of two cheeses, a mild and creamy taste with gentle blue veins.

Asiago is a hard cheese and described as a cross between Parmesan and sharp Cheddar.

One of the smallest family producers in Bourgogne perfected this modern twist on a classic French Triple Crème in 2005. Cremeux marries the silky texture of Brillat-Savarin with the useful format and durability of retail favorite Delice de Bourgogne. A true cheesemongers Triple-Crème.

A light fresh crottin with a dense, chalky, texture and a lightly herbal flavor. Simple and clean.

Lincet’s venerable Delice de Bourgogne has a thick, creamy paste with salt-balanced buttercream of its classic Burgundian forebears. Mild and delicious, a real crowd-pleaser.

This modern cheese is modeled after the traditional Vacherin Mont d’Or, a seasonally available cheese that currently can not be imported into the US. Though it resembles Vacherin in taste, texture, and form, l’Edel de Cleron is available year round. Each medium sized wheel comes packed in a wooden box, and bound by a rind of spruce which imparts a slight balsamic flavor...

This cheese is made in southwest France by the same firm that makes Roquefort Societe, using the sheep’s milk that is left over from its production.

This cheese is made in southwest France by the same firm that makes Roquefort Societe, using the sheep’s milk that is left over from its production.

The cylindrically-shaped Fourme d’Ambert is an AOC protected blue cheese that ranks as one of the oldest in France. The cylinder should be sliced in order to allow a round slice. Its texture is compact and fudgy, like a Stilton. Its flavor is mild and creamy, with even blueing.

The cylindrically shaped Fourme d’Ambert is an AOC protected blue cheese that ranks as one of the oldest cheeses of France. The cylinder should be sliced in order to allow a round slice. It has a creamy, complex piquant taste with light blue veining throughout.