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Tomme Saint Georges

This washed rind, sheep’s milk cheese has been one of our staff favorites this year. Named after the town where it is made in the Midi-Pyrenees region of France, Tomme Saint Georges strikes us as a cross between a traditional tomme and a sheep’s milk alpine. The paste is moist and creamy, and the flavor starts with toasty bread notes and finishes richly with notes of sweet...

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Petit Suisse

Technically a double-crème soft cheese, Petit Suisse is made with prized Normandy cow’s milk. The texture is firmer than most yogurts, but very rich with a silky texture. Available in a mixed three-flavor pack (peach-pear, strawberry and apricot-mango), Petit Suisse doesn’t contain high fructose corn syrup or artificial preservatives, colors or flavors. These adorably small...

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Tomme Chèvre de Grand Mère Truffle

Located in the Centre-Val de Loire, Fromagerie Pascal Jacquin et Fils has specialized in making and aging the region’s traditional and exemplary goat’s milk cheeses since 1947. This fairy tale region is a land known for its majestic castles, wildlife, fishing, Sauvignon and Chenin Blanc-rich vineyards and, of course, goat’s milk delicacies.   Fromagerie Jacquin is currently...

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Isigny AOP Butter Basket

This isn’t you’re ordinary butter, this decadent French Beurre d’Isigny is name protected; meaning there are specifications on how it’s made in order for it to be called Beurre d’Isigny.  Milk must come from the designated AOP (Appellation d’Origine Protégèe) zone – which is in Isigny sur Mer, Normandy. Milk collection must take place every 48 hours, the cows must...

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Isigny AOP Butter Basket Salted

This isn’t you’re ordinary butter, this decadent French Beurre d’Isigny is name protected; meaning there are specifications on how it’s made in order for it to be called Beurre d’Isigny.  Milk must come from the designated AOP (Appellation d’Origine Protégèe) zone – which is in Isigny sur Mer, Normandy. Milk collection must take place every 48 hours, the cows must...

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Tomme Chévre Grandmère Adrienne

Located in the Centre-Val de Loire, Fromagerie Pascal Jacquin et Fils has specialized in making and aging the region’s traditional and exemplary goat’s milk cheeses since 1947. This fairy tale region is a land known for its majestic castles, wildlife, fishing, Sauvignon and Chenin Blanc-rich vineyards and, of course, goat’s milk delicacies. Fromagerie Jacquin is currently...

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Emmental

A French Emmental cheese that’s nutty and sweet.

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Brie D’Irene

Brie d’Irène is produced in partnership with Isigny Sainte-Mère in Normandy, France. Normandy is considered France’s dairy heartland, known for its lush, green pastures. Its clay-rich soil, salty marine air from the English Channel and damp, temperate climate creates the desired terroir upon which the Normande cattle graze. Additionally, Normande milk has an exceptionally...

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Bleu des Causses

This cow’s milk blue cheese comes from a region in southern France where limestone caves are plentiful. It is in these same caves where the raw milk Bleu de Causses is aged for 2 ½ – 6 months. The texture is fairly firm, but creamy. The flavor is sweet and peppery with notes of grass and clover. This blue is firm enough to crumble on top of your favorite dish. Also, try a...

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Isigny Bio Butter

This organic butter is made with high quality cream from farms that are Agriculture Biologique certified, which is the French equivalent of being organically certified.

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