France

Classic, mellow cheese originally produced by Trappist monks in the early 19th century. Today it’s manufactured by the French industrial cheese giant S.A.F.R. The famous rind is dyed bright orange through the use of an Annato extract. Very similar to Danish Esrom and nearly identical to French St. Paulin.

A true AOC gem. Its signigficant fruity, nutty flavor is derived from milk from Manech and Basc Beanaise sheep – a perfect picnic cheese. Its texture is semi-firm and smooth with flavors reminiscent of hazelnut, butter, and herbs. Pairs well with nearly any fruit or vegetable, and salty meats such as Prosciutto di Parma.

Raclette’s name is derived from the French term “racler”, which means “to scrape”.  This cheese has a milky, fruity flavor which intensifies when heated and is a pasteurized version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.

Raclette’s name is derived from the French term “racler”, which means “to scrape”. This cheese has a milky, fruity flavor which intensifies when heated. Raw milk (unpasteurized) version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.

Name is derived from the French term “racler”, which means “to scrape”. Has a milky, fruity flavor which intensifies when heated. Brushed with white wine. Raw milk (unpasteurized) version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.

Aged in the caves of Cambalou (Abeille) to develop an intense flavor profile. This Roquefort has an ivory and greenish-blue paste with a creamy texture (yet sometimes crumbly), and a salty and spicy flavor. Roquefort was the first cheese to be protected by an AOC (1925).

Gabriel Coulet is a family business and a well regarded cellar which proudly preserves an age old tradition. Their Roquefort has a wonderful creamy paste with a buttery texture, a peppery bite from the veining, and a nice salt finish.

A fresh herb and garlic cheese created in 1980, Roule is made without rennet and is suitable for vegetarians. Roule is fresh cheese rolled with fresh herbs into a Swiss roll/jelly roll form. It is a very light and creamy spreadable cheese that seems to melt in your mouth. Always a crowd pleaser.

Created in 1988, Saint Agur is moist and creamy with a medium blue flavor and is very spreadable. Enriched with cream, St. Agur has 60% butterfat and is classified as a double cream. Great with Chardonnay, enjoy it with fresh fruit, in sauces, salads, or topping off a burger.

Invented in 1976, St Albray is similar to a mellow Camembert, not quite as intense. Due to the way it is aged, it develops a washed rind appearance which contrasts nicely with the creamy ivory paste. The rind can be eaten, which will intensify the flavor. Try it with medium red wines.