France

Trou du cru is a cheese from the Cote d’Or. For a period of three weeks, during its maturation, it is wiped with Marc de Bourgogne, a strong alcohol. By this method, one experiences an aroma of alcohol scented with straw. It’s strong flavor with a floral aftertaste will delight lovers of strong tasting cheeses.

All natural spreadable whipped goat cheese from the Rhône Alpes region.

This cheese is the pasteurized version of Vacherin Mont d’Or.

Brebis au piment d’Espelette is a firm sheep’s milk cheese, rubbed with pimento powder, made in the Basques region of southern France. The pimento taste comes through as lightly fruity rather than piquant.  A small amount of ground red pimento is mixed in with the milk. The cheese is brushed with crushed, smoked Espelette Chile Pepper powder, then aged for at least 3...

This brie is from the village of Tournan en Brie, just outside Paris. The cheese is selected by the local affineur- it matures on rye straw mats in local caves for two months. This natural maturing process develops a crusty, yeasty rind and an unctuous texture. In turn, these yeasts will also develop more flavor in the cheese. When ripe, the pâté of the cheese will bulge and have...

This is the pasteurized version of Brie de Meaux. Lightly pungent, it has intense mushroomy, grassy notes, and an almost eggy flavor, like you would find in ripe Vacherin Mont d’Or. Rich and luxurious in its oozing texture, but not cloyingly buttery or salty, it is a fine example of careful, expert cheesemaking.

One of the original cream-enriched cheeses from France, this small disc is ripened under a thick skin of fluffy white mould. When young, the cheese has a moist, chalky texture, similar to ice cream. When left to ripen further, the pâté breaks down to a sticky golden cream like texture and tastes rich and decadent.

Isigny Ste Mere’s Camembert unveils a pleasant, tangy aroma, a creamy, supple texture, and a subtle, but distinctive authentic flavor that is a sheer delight.

Camembert is a milky, mushroomy round – it has a mildly salty tang, and a chewy, bloomy rind.

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