France

Produced in limited batches with pasture-grazed cow’s milk from Normandy, France. Cave-aged on wood planks for 6 months minimum, this hard cheese has a deep, earthy flavor with a naturally rustic rind.

Originally created in the 1930s and named for the famous 18th-century gastronome, Brillat-Savarin, has recently received a makeover. This cheese still shows its creamy decadence, but the mild, bloomy rind is now coated in candied papaya for a savory and sweet treat.

This delightful cheese comes from the Isigny Ste. Mère dairy cooperative of 570 farmers located in Normandy, France. This coastal region of France is lush, green, and covered by sea-salted dew marshland that produces fertile grasses. Normande and Holstein breeds of cow graze on these grasses to produce high-quality butterfat milk with nutrients and minerals. They ripen on wood...

Originally created in the 1930s and named for the famous 18th-century gastronome, Brillat-Savarin has recently received a makeover. This cheese still shows its creamy decadence, but the mild, bloomy rind is now coated in a cranberries.

The history of butter in France can be traced back hundreds of years. The quality of their butters is reflective of the milk produced from the local cows. Beurre de Baratte, translated as “churned butter”, is made using the Baratte process, which was developed by French butter dairies. The Baratte process creates that famous French butter taste and texture by separating...

A bright vinegar balanced with the distinct sweet anise – like flavor of tarragon. Sharp and aromatic, this vinegar is perfect for adding a boost to dressings, marinades, and sauces that will be paired with chicken or fish.

The bigger brother to Le Secret de Lys, this soft ripened cow’s milk cheese is even more creamy and unctous. Throw it in the oven and serve it with a crusty baguette!

Cantal AOC is one of the oldest cheeses in France, dating to the times of the Gaul’s rule. It received an Appellation d’Origine (AOC) status from the administrative region of Cantal in the Auvergne region in 1956. This has ensured that the semi-hard, uncooked, pressed cheese has the features and characteristics attributable to the area of origin. Cantal Entre-deux, an aged...

A celebration of bold flavor abounds in this unique “East meets Mediterranean” fusion featuring buttery green olives in an exotic curry and preserved lemon sauce. Try these olives in a stir-fry with brown rice or pair with goat cheese.

A warming and exotic olive medley that sings with traditional Tunisian spices – hot peppers, lemon, cinnamon and laurel (bay leaf). We love roasting this mix with chicken or lamb, or serving it on a cheese plate with smoked mozzarella and chorizo.