France

Fromager d’Affinois is made by ultra-filtration, a relatively modern process that claims a very high percentage of nutrients and butterfat from the milk during the making of the cheese. This ultra-filtration gives the cheese a silky/satin texture that many consumers really like. In addition, the cheese has a clean, rich, and creamy taste. The cheese is covered with shaved...

Prince La Fontaine is a rich and buttery French triple crème cheese with an edible bloomy crust. It pairs well with Champagne or a rich, dark berry over-toned Syrah.

One of the smallest family producers in Bourgogne perfected this modern twist on a classic French Triple Crème in 2005. Cremeux marries the silky texture of Brillat-Savarin with the useful format and durability of retail favorite Delice de Bourgogne. A true cheesemongers Triple-Crème.

Somewhat analogous to Prosciutto di Parma and Serrano, differing microclimates, feed, and aging processes produce similar yet distinct flavor profiles for the three. Bayonne ham is generally sweeter and less salty than its Italian and Spanish cousins

The goats of Ferme de Jouvance provide top-quality milk for a surprisingly clean tasting Chevre Brie. It has a nice tang up front and a smooth buttery finish, without any aggressive goatiness. The paste is uniform, soft but not runny, beneath a delicate bloomy rind.

Brie Fermier is assertive, complex and unforgettable. Our staff praised its buttery texture, oozy at the rind with a firmer center that softens and runs as it reaches peak ripeness. The sweet cream and button mushroom flavors characteristic of a well-made brie are deepened by a distinct vegetal note, with hints of asparagus, broccoli and tomato. The thin but toothy rind adds a...

This smaller-format Camembert Fermier echoes the mushroom and butter flavors of the Brie Fermier but with the vegetal notes toned down. Its aroma is mustier, with a suggestion of herbs. The texture is more uniform, on the springy side but still creamy.