France

The creamy, supple, silky textured paste melts in the mouth to reveal flavors of nuts, hay, cellars and mushroom.

Fougerus has a mild, sweet flavor and is slightly less salty than many traditional French bries. The paste is ivory in color, and soft and supple in texture – at its peak, it will reach an almost runny consistency.

The ideal entertaining cracker, perfect for cheeses and tapenades.

Made with whole wheat, this is the ideal entertaining cracker – perfect for cheeses and tapenades.

Cracked green olives from the Baux valley in Provence. A rare varietal that offers a soft flesh, with a rich, buttery flavor.

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

Ossau Iraty is probably the best known of the Pyrenees family of cheeses. Agour ages these semi-hard, pasteurized sheep’s milk wheels for at least 10 months—considerably longer than the 3-4 months at which most Ossau hits the market. This longer aging time gives time for the flavors to bloom and intensify, while the texture becomes denser, drier, and more robust. The flavor is...

This modern cheese is modeled after the traditional Vacherin Mont d’Or, a seasonally available cheese that is currently illegal in the U.S. Though it resembles Vacherin in taste, texture, and form, l’Edel de Cleron is available all year round. Each mini-wheel is bound by a rind of spruce, which imparts a slight balsamic flavor to this soft, rich, unctuous cheese.

Chevrefeuille Quatre is a goat brie from the Perigord region that is in the form of a clover. Its interior paste is soft and its flavor is mild.

Fromager de Clarines is made from mountain milk, and comes packed in a small wooden box. The golden-yellow top rind of this cheese gives way to a decadent, custard-like, scoop-able interior paste that is buttery and smooth.