France

Chaource is a tradtitional cheese that has been made since the 14th century, and named after its hometown, a soft ripened cheese with a bloomy rind. It smells of mushroom and soft earth, and its interior paste is buttery and lush tasting.

Produced in the Berry region in central France, Chevre Rond Cendre is made by a family who has been making goat’s milk cheese for three generations. This farmhouse cheese is coated with a very thin layer of wood ash. It has a fudge-like texture and a pleasing flavor.

Heart-shaped Coeur Neufchatel originated in Neufchatel, Normandie. Legend has it that in its early days, the women farmers who crafted this cheese would place the hearts onto the doorsteps of their lovers. It is quite similar in taste, texture, and appearance to Camembert.

Black olives marinated in herbs from Provence: basil, thyme, rosemary, sage, marjoram, and savory.

This preservative free french mayonnaise, the first of its kind, is made with fresh garlic.

Fresh Mayonnaise made with sunflower oil and a hint of lemon.

St. Angel is a triple cream specialty cheese. This cheese knows no season. Regardless of which batch you get your hands on, St. Angel will be consistent, extremely creamy, and very succulent. This very approachable cheese consists of a mild and buttery paste surrounded by a very thin and soft edible rind. Try this cheese on a cheese plate as a dessert course, or a light meal with...

A triple-creme bleu, Fromager d’Affinois Bleu has a soft, creamy taste that balances well with the sweet and tangy bleu flavors.

Although true Reblochon cheeses cannot be imported to the United States, this creamy yet subtley sharp pasteurized version is a rare find. It has a yellowish rind and a nutty aftertaste.

This triple-crème is enriched with crème fraiche, giving it a little extra tang on top of the creamy, buttery, rich base. It’s not as mushroomy as most in its category, even though it too is covered with a bloomy white rind. When it matures, it becomes quite runny and has a finish that can be best described as “a burn on the back of the tongue.”