France

Le Carre du Berry is a French pasteurized goat’s milk cheese that is covered with a blend of herbs, peppercorns, and juniper berries. It is creamy and rich with a tangy finish. The cheese produced is delicious with nuances of clover, herbs, pines, and walnuts.

Chevre D’Or – literally, the “Golden Goat Cheese”, is pungent, with a cheddar-like consistency. Very rich on the palate, it’s best eaten on a baguette.

Bleu des Basques Brebis is made in the Basque region of France. The sheep graze on fields filled with fresh grasses and wildflowers, infusing the cheese with a complex and light flavor of nuts, spices, and apricots. Bleu des Basques Brebis is firm and smooth, so it’s perfect to slice and serve.

Abondance de Savoie is pressed, brine-soaked & aged, during which time it is rubbed with salt. This cheese may replace or combine mountain cheeses such as Comte or Gruyere for melting purposes to add extra dimensions of flavor. The texture is firm with a tight paste & the flavor is full, buttery, and nutty with a fruity tang and a grassy finish.

Affidélice is a specialty cheese created by Fromagerie Berthaut in Bourgogne, France. Essentially an Epoisses washed with Chablis (white Burgundy wine), this cheese has a delectable fruity aroma and a rich full flavor. During its aging process, the cheese is repeatedly wiped with a chablis-soaked cloth. Over time, the flavors of the wine seep into the heart of the cheese.

The rind of Abbaye de Belloc is coated with sweet paprika that gives the cheese a reddish hue, overlain with brown and grey molds. The texture is firm and supple and the interior paste is dense, smooth and ivory in color. Flavors of Abbaye de Belloc are typically sweet and mild, with a pleasant brown-butter aroma and hints of nuts and caramel.

Époisses was born in the Burgundy region of France in the 16th century. Napoleon is said to have had a particular fondness for this cheese. It seemed to be at the height of its popularity at the beginning of the 20th century. However, French cheesemakers struggled to keep up their dairies throughout World War II, and Époisses was almost forgotten by 1954. At a point...

When young, Brin d’Amour is firm and moist with citrus flavors and a slightly sour tang. With age, the rind becomes dotted with a blue-grey mold. The texture of the cheese also becomes softer, absorbing the savory and herbaceous flavors of the rind. Flavors strike a delicate balance, with the herbs enhancing the warm, bright, sheepy quality of the interior paste. If allowed...

Livarot is a very strong smelling cheese, but its bark is far worse than its bite. It is considered one of the world’s great table cheeses with a smooth, ripe, slightly spicy flavor. As this cheese matures and comes to room temperature, the texture oozes and becomes nearly liquid. The intensity of flavor also increases at this point, becoming beefy and yeasty. The...

The flavor is complex, grassy, and nutty, with a great salty balance. The rind, except when young, should always have mottled blue, white, and gray mold. When serving, simply dust off the excess and then dig in.