France

A lightly salted butter from the butter region of France, Normandy. Lactic starters are added to the cream before churning, which enhances the flavor of the butter.

A natural rinded goat tomme from the producers of our very popular Ossau Iraty – Onetik. Similar in texture to Ossau Iraty, but the flavors are cleaner and brighter, with cool herbal tones in place of the nuttiness of the sheep tommes. A great addition to any cheese case.

This cheese is made in southwest France by the same firm that makes Roquefort Societe, using the sheep’s milk that is left over from its production.

This cow’s milk blue cheese comes from a region in southern France where limestone caves are plentiful. It is in these same caves where the raw milk Bleu des Causses is aged for 2 ½ – 6 months. The texture is fairly firm, but creamy. The flavor is sweet and peppery with notes of grass and clover. This blue is firm enough to crumble on top of your favorite dish. Also, try a...

This excellent Brie is made with 60% cream, resulting in a rich, smooth flavor.

These tiny French gherkins are the perfect accompaniment for any cheese board. Try melting some raclette over them and eat with a crusty baguette.

All-natural Dijon mustard is made with just four ingredients: water, mustard seeds, vinegar, and salt. Nothing but real mustard flavor in every spoonful.  Super creamy, this Dijon mustard is a Zuercher favorite!

Traditional French Dijon mustard produced with a high percentage of black mustard seeds.

Champagne wine vinegar from the city of Reims in the heart of the Champagne region.

Carefully aged using ancient, artisanal methods. Will enliven salads and sauces without overpowering them.