France

Lincet’s venerable Delice de Bourgogne has a thick, creamy paste with salt-balanced buttercream of its classic Burgundian forebears. Mild and delicious, a real crowd-pleaser.

This modern cheese is modeled after the traditional Vacherin Mont d’Or, a seasonally available cheese that currently can not be imported into the US. Though it resembles Vacherin in taste, texture, and form, l’Edel de Cleron is available year round. Each medium sized wheel comes packed in a wooden box, and bound by a rind of spruce which imparts a slight balsamic flavor...

This cheese is made in southwest France by the same firm that makes Roquefort Societe, using the sheep’s milk that is left over from its production.

This cheese is made in southwest France by the same firm that makes Roquefort Societe, using the sheep’s milk that is left over from its production.

The cylindrically-shaped Fourme d’Ambert is an AOC protected blue cheese that ranks as one of the oldest in France. The cylinder should be sliced in order to allow a round slice. Its texture is compact and fudgy, like a Stilton. Its flavor is mild and creamy, with even blueing.

The cylindrically shaped Fourme d’Ambert is an AOC protected blue cheese that ranks as one of the oldest cheeses of France. The cylinder should be sliced in order to allow a round slice. It has a creamy, complex piquant taste with light blue veining throughout.

Unique, creamy goat milk brie in an octagonal shape. Made through ultrafiltration, which gives it its silky smooth texture.

If you want to sense the pure effect of sheep’s milk on cheese making, you need only taste this cheese. Though mild, this cheese displays the sweet flavor and slight lanolin bite that is typical of sheep’s milk cheeses. Ripened by its outer fleuri, Brebicet has a creamy texture.

This is a very consistent brie with a bloomy rind and a buttery flavor.

This brie has an edible, downy white rind and a buttery-soft interior that should “ooze” when at the peak of ripeness. The addition of chives would be a great complement melted into omelets or on a turkey sandwich.