France

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...

A mini version of the beloved Fromager d’Affinois double crème brie. The paste is rich, smooth, and creamy. The rind is thin and unassuming allowing for the flavors of buttery cream to dominate. The small format makes it perfect for small cheese plates or gift baskets. —– Fromager d’Affinois goes through a special step called ultrafiltration. While traditionally rennet is...

This washed rind, sheep’s milk cheese has been one of our staff favorites this year. Named after the town where it is made in the Midi-Pyrenees region of France, Tomme Saint Georges strikes us as a cross between a traditional tomme and a sheep’s milk alpine. The paste is moist and creamy, and the flavor starts with toasty bread notes and finishes richly with notes of sweet...

Technically a double-crème soft cheese, Petit Suisse is made with prized Normandy cow’s milk. The texture is firmer than most yogurts, but very rich with a silky texture. Available in a mixed three-flavor pack (peach-pear, strawberry and apricot-mango), Petit Suisse doesn’t contain high fructose corn syrup or artificial preservatives, colors or flavors. These adorably small...

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...

This isn’t you’re ordinary butter, this decadent French Beurre d’Isigny is name protected; meaning there are specifications on how it’s made in order for it to be called Beurre d’Isigny.  Milk must come from the designated AOP (Appellation d’Origine Protégèe) zone – which is in Isigny sur Mer, Normandy. Milk collection must take place every 48 hours, the cows must...

This isn’t you’re ordinary butter, this decadent French Beurre d’Isigny is name protected; meaning there are specifications on how it’s made in order for it to be called Beurre d’Isigny.  Milk must come from the designated AOP (Appellation d’Origine Protégèe) zone – which is in Isigny sur Mer, Normandy. Milk collection must take place every 48 hours, the cows must...

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...