France

Isigny crème fraîche is made with the greatest respect for traditional values: it is seeded with carefully chosen lactic cultures before undergoing a  slow traditional ripening process. This famous crème fraîche contains 35% fat in dry matter, making it thicker, its taste more pronounced. It is more stable during cooking and it has excellent coating quality. Its rounded mouth...

Buche du Vivarois has an ivory-colored paste surrounded by a bloomy white rind. It is chalky and dense on the interior, and has a thin layer of creamy cheese just below the rind. The flavor is mildly goaty when it is young, and develops a sharper and more goaty flavor as it ages.

Papillon Roquefort is made to strict A.O.C conditions. The mould harvested yearly from Rye bread gives the cheese its distinct texture unlike Roquefort made from liquid culture. Unpasteurised ewe’s milk is heated then the rennet is added before being cultured with penicillium roqueforti spores. After the mandatory draining in which the cheeses are turned five times a day, they...

If you thought snack bites only came in cheddar and hard cheeses, you’re wrong! These cute little brie bites are great for a quick snack or for party appetizers.

Sliced for simplicity in the kitchen, these bright preserved lemons are the perfect way to add floral, tart flavor to a host of salads, tagines, stews and even grilled fish.

Soumaintrain is a farmhouse French cheese made with cow’s milk in the Burgundy region of France. The soft paste has a distinct pungent yet sweet and creamy flavour resulting from numerous washings with a solution of brine and Marc de Bourgogne. The quantity of Marc de Bourgogne is increased during the maturation period until the cheese develops an excellent orange colored,...

Le Chablochon is made by Fruitères Chabert, a third generation family owned creamery founded in 1936. They use milk from neighboring dairies in the Savoie region, ensuring freshness and quality. Chablochon was inspired by the classic Reblochon de Savoie. The thin orange rind encapsulates a rich, soft, sticky paste. Flavors are buttery with subtle notes of grass and hay.

Fruitière Les Fins is a large co-op of producers and dairies that produce about 65 wheels of Comté per day! They’ve worked with their affineur Rivoire Jacquemin for about 60 years, creating a symbiotic partnership. The Comté wheels are aged on spruce slabs and rubbed with hand harvested Guérande and Noirmoutier salts. At around 15-21 months they develop flavors of dried...

Fruitières Gillois is nestled in the Natural Park of Haut-Jura, just next to the Switzerland border. The cows graze on a pasture full of various flora, most notably wild cumin. Instead of the traditional milking parlor, the dairymen at Gillois go out to the pasture to milk the cows. Once the cheese is formed, and approved by master cheesemaker Benoît Sigonney, it gets sent off to...

Produced in Cowgirl’s brand-new facility in Petaluma, California, this line maintains the high quality standards Cowgirl has set for the past 20 years, but along a simpler set of products. While Cowgirl has made these cheeses on and off over the years, they only began doing so earnestly over the last year and a half. To start, they’ve only been distributing these cheeses...