France

Despite the prevalance of French triple crémes, they are a relatively recent entrant to the cheese world. The technology necessary to produce these rich cheeses was pioneered in the 1960’s. At the forefront of this revolution was Yves Soulié, the inventor of Saint Andre. His cheese was always noted for its tangy flavor and runny texture. Nowadays, the cheese is a little...

Consumer version of a French classic. Well adapted to the mainstream audience, but still has that good old fashioned Normandy cream taste.

This washed rind AOC cheese is made by a small producer in the heart of the Auvergne. The typical earthy tones of a washed rind cheese are more muted in St. Nectaire, and it has a slightly sweet flavor with an almost spice-like afterbite.

This cheese is modeled after Port Salut, and has a similar mild flavor. Saint Paulin’s semi-soft texture is about as supple as it gets.

This modern take on Tomme de Savoie has an interior that begins its life with a chalky texture, but turns creamy and runny over time. The flavor is a bit more tangy and a little less earthy than the traditional Tomme from the Savoie region.

From the Savoie region of France, comes Tomme de Savoie. This raw cow’s milk cheese has a natural gray molded rind that may sport little yellow and white “flowers” of mold. The rind is hard and the paste of the cheese is semi soft with a mild earthy scent. Tiny eyes may be present and the flavor is mild and fruity with undertones of grass and a creamy smooth...

Spreadable fresh cheese seasoned with garlic and herbs. Great paired with a baguette, as a sandwich spread, with vegetables, or with just about anything else!

Spreadable fresh cheese seasoned with horseradish. Great paired with a baguette, as a sandwich spread, with vegetables, or with just about anything else!

This Fourme d’Ambert is made with a special recipe. In addition, it is aged in the cellars of Herve Mons, one of France’s leading affineurs. The flavor of the blue is earthier and meatier than most. The curd is creamier and the texture is toothsome and chewy. If there is such a thing as a definitive Fourme d’Ambert, this would probably be it.

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, satiny texture that many consumers savor. In addition, the cheese has a clean, rich, and creamy flavor. This crowd pleaser is a great seller.