menu
Cornichons – BULK – BEAUFOR

These tiny French gherkins are the perfect accompaniment for any cheese board. Try melting some raclette over them and eat with a crusty baguette.

View More
Tarragon Vinegar – BULK – Beaufor

White wine vinegar produced from selected French wines, infused with fresh tarragon.

View More
Le Delice des Lys Ceramic (formerly St. Felicien)

The bigger brother to Le Secret de Lys, this soft ripened cow’s milk cheese is even more creamy and unctous. Throw it in the oven and serve it with a crusty baguette!

View More
Cantal AOC Entre Deux

Cantal AOC is one of the oldest cheeses in France dating to the times of the Gaul’s rule. It received an Appellation d’Origine (AOC) status from the administrative region of Cantal in the Auvergne region in 1956. This has ensured that the semi-hard, uncooked, pressed cheese has the features and characteristics attributable to the area of origin. Cantal Entre-deux, an aged...

View More
Green Olives Marinated with Lemon and Curry, Pitted – Divina

A celebration of bold flavor abounds in this unique “East meets Mediterranean” fusion featuring buttery green olives in an exotic curry and preserved lemon sauce. Try these olives in a stir-fry with brown rice or pair with goat cheese.

View More
Tunisian Olive Mix with Harissa and Lemon, Pitted – Divina

A warming and exotic olive medley that sings with traditional Tunisian spices like hot peppers, lemon, cinnamon and laurel (bay leaf). We love roasting this mix with chicken or lamb or serving it on a cheese plate with smoked Mozzarella and chorizo.

View More
isigny fromage frais vanilla

Isigny fromage frais is a tribute to the recipes of long ago. Fresh and authentic, they are made to be enjoyed on all occasions. They are also characteristically thick and rich in milk solids (meaning that there is less water). They are particularly silky and luxurious.

View More
Isigny Creme Fraiche

Isigny organic crème fraîche is made with the greatest respect for traditional values: it is seeded with carefully chosen lactic cultures before undergoing a  slow traditional ripening process. This famous crème fraîche contains 35% fat in dry matter, making it thicker, its taste more pronounced. It is more stable during cooking and it has excellent coating quality. Its...

View More
BUCHE DU VIVAROIS – GUILLOTEAU

Buche du Vivarois has an ivory-colored paste surrounded by a bloomy white rind. It is chalky and dense on the interior, and has a thin layer of creamy cheese just below the rind. The flavor is mildly goaty when it is young, and develops a sharper and more goaty flavor as it ages.

View More
Roquefort Papillon

Papillon Roquefort is made to strict A.O.C conditions. The mould harvested yearly from Rye bread gives the cheese its distinct texture unlike Roquefort made from liquid culture. Unpasteurised ewe’s milk is heated then the rennet is added before being cultured with penicillium roqueforti spores. After the mandatory draining in which the cheeses are turned five times a day, they...

View More
Search: