France

A luscious double creme named after the town of Meaux whose streets were reputed to be so narrow that the straw on the carts would scratch the roads. It has the characteristic bloomy rind that infuses the pate with earthy mushroom flavors. The texture is creamy, incredibly buttery, with a mildly acid after taste that balances the thickness of the flavor.

Buttery, rich and soft, with a little salty tang on the finish provided by the bloomy rind. Serve with the sweetest fruits you can find and have a delightful dessert.

When young, this cheese has a semi-firm pâte and a moist, creamy texture with tangy and faintly nutty notes. After a period of aging, it becomes soft and runny, its flavor becoming sharper and almost peppery.

Originating from French Burgundy Brillat-Savarin, a pasteurized cow’s milk cheese, is named after the French gastronome Jean Anthelme. Additional cream is added during the cheese making process creating a rich and a supple cheese with a velvety texture. This Brillat-Savarin is infused with the highest quality truffles to enhance even more the decadence of this superb cheese....

The French gourmet cheese Affine is washed with the French Chablis, hence the name Affine au Chablis. Chablis is a prestigious white wine of Burgundy to establish a very rich, aromatic profile. Slightly smaller than its popular sibling Epoisses, an Affine is washed in Chablis instead of marc. This distinction gives a slightly sweet, gentler punch to the finish of Affine than the...

A rare and delicious triple cream cheese peppered with mustard seeds, made in the little village of Pommard, Burgundy.

This soft, pressed-curd cow’s-milk cheese from France’s Auvergne region is studded with chunks of garlic and cracked peppercorns. The flavor is tart when the cheese is young and underripe, but turns buttery and brie-like, with nearly overwhelming garlic and pepper notes when ripened.

Langres is sticky on the outside, firm and supple on the inside. It is a relatively mild cheese that melts in the mouth. The paste is very creamy, with a pretty pale yellow color, a sweet aroma of lemons, and a touch of bacon. The flavor is strong and the texture is creamy. This is an AOC cheese that has been made for at least 300 years  – until recently, it could only be...

Epoisses is a soft, washed rind cheese made with full cream cows’ milk, it has a fat content of at least 50%. The natural pigmentation of the fermenting agents gives the rind an orangey red color. The cheese is a light beige color, with a soft, supple texture and a slightly crumbly center depending on its degree of ripeness.

The soft, uncooked, and un-pressed paste has a distinct pungent yet sweet and creamy flavor resulting from numerous washings with a solution of brine and Marc de Bourgogne. The quantity of Marc de Bourgogne is increased during the maturation period until the cheese develops an excellent orange colored, aromatic and sticky rind.