Specialty Cheeses

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.

Unique, creamy goat milk brie in an octagonal shape. Made through ultrafiltration, which gives it its silky smooth texture.

If you want to sense the pure effect of sheep’s milk on cheese making, you need only taste this cheese. Though mild, this cheese displays the sweet flavor and slight lanolin bite that is typical of sheep’s milk cheeses. Ripened by its outer fleuri, Brebicet has a creamy texture.

This is a very consistent brie with a bloomy rind and a buttery flavor.

This brie has an edible, downy white rind and a buttery-soft interior that should “ooze” when at the peak of ripeness. The addition of chives would be a great complement melted into omelets or on a turkey sandwich.

This brie has an edible, downy white rind and a buttery-soft interior that should “ooze” when at the peak of ripeness. The addition of black pepper would make a tasty complement to roast beef sandwiches.

This is a very consistent brie with a bloomy rind and a buttery flavor.

This brie has a bloomy rind and a creamy interior. The interior becomes runny with age and the odor tends to be more pungent unlike other mass produced factory bries. It is buttery and creamy, and finishes with earthy, mushroomy tones.