France

Located in the Centre-Val de Loire, Fromagerie Pascal Jacquin et Fils has specialized in making and aging the region’s traditional and exemplary goat’s milk cheeses since 1947. This fairy tale region is a land known for its majestic castles, wildlife, fishing, Sauvignon and Chenin Blanc-rich vineyards and, of course, goat’s milk delicacies. Fromagerie Jacquin is currently...

A French Emmental cheese that’s nutty and sweet.

Brie d’Irène is produced in partnership with Isigny Sainte-Mère in Normandy, France. Normandy is considered France’s dairy heartland, known for its lush, green pastures. Its clay-rich soil, salty marine air from the English Channel and damp, temperate climate creates the desired terroir upon which the Normande cattle graze. Additionally, Normande milk has an exceptionally...

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 de 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 organic butter is made with high quality cream from farms that are Agriculture Biologique certified, which is the French equivalent of being organically certified.

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 black...

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.

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