France

Brillat Savarin is a soft triple-cream cheese with a natural rind, made with cow’s milk. It’s white rind is downy with hints of yellow. The very creamy cheese develops a mild, neutral flavor.

Fresh, rindless goat’s milk cheese, coated with flavorless vegetable ash, from the respected Fromagerie P. Jacquin in Berry, in the Poitou region of France. When it’s young, the color is bright white, the texture is moist, flaky and crumbly, and the flavor is clean and lactic. As it ages, some harmless blue or white molds may develop on the rind and the texture will dry...

Meant to be eaten when very young, it has no rind and is all stark-white, moist, compact paste. The flavor is bright and tangy, tasting of fresh, sweet-grass-y goat’s milk. While it’s a lovely, eye-catching addition to a cheese case or a cheese course, it can also be used as a filling for ravioli or sliced and broiled for an elegant salad topper.

This cheese is made ​​from pasteurized cow’s milk. It possesses a delicate fruit flavor. This cheese is smoked with beech wood which gives it a creamy texture and a brown-orange rind.

A fresh milk taste with a soft paste under a bloomy rind. It is a mellow brie with a round flavor that is ideal for pairing with wines and fruits.  

This cheese has a dry and rough natural rind, and a color marbled with red, orange, and golden spots. It is firm, supple, delicate, milky, fruity, and nutty.

Le Chevrot is a crottin- (krah-TAHN) style cheese, which describes a small, cylindrical cheese made from goat’s milk. Some say that the name, crottin, was derived from the small clay oil lamp used by goat herders to light their barns. Others claim that the name comes from the French word referring to a lump of dung, or the appearance the crottin takes on once it is very aged....

A perennial favorite, Munster is a washed rind cheese- it is intensely pungent, the inside hides a dense and rich texture and flavor.

Pont L’Evêque is a soft cheese with a washed rind. Once out of its mold, the cheese is turned manually every day. It is washed on the seventh day, which gives the rind its distinctive amber color. The cheeses are subsequently transferred to a cellar for one to four weeks to develop their full flavor as they ripen.

Fresh cream cheese with cranberries rolled into a Swiss roll/jelly roll form. It has a slightly sweet, tart flavor from the cranberries. An excellent cheese to serve for dessert, maybe on crisp chocolate wafers. Suitable for vegetarians.