France

Smooth, pale, golden paste with scarce eyes. Comte has nutty, fruity, and toffee notes. This cheese cubes, shreds, and slices well. A great melting cheese and perfect for a classic fondue.

The flavors of Arnaud Comté start from the meadows of the Haute Jura, a wildlife national park just on the border of Switzerland. The cows graze on 1,500 different species of wild flowers. The milk is collected by numerous small dairies – after the wheels are formed, they are transferred to the affineurs at the Charles Arnaud cellars. The cellars are almost two football...

Essex Cheese Company’s Daphne Zepos and Jason Hinds select cheeses produced by a handful of co-operatives and aged by Master Affineur Claude Querry at Marcel Petite’s Fort St. Antoine in the heart of the Jura. Expect rich cream and butter flavors, balanced by nuanced savory notes of roasted nuts. An excellent example of a classis French mountain cheese.

This mild, light and airy triple cream is more savory and buttery than a traditional brie – 70% butterfat.

This mild, light and airy triple cream is more savory and buttery than a traditional brie – 70% butterfat.

This sharp, flavorful blue cheese is a great starting block for many a cheese counter and an introduction to more flavorful blue cheeses.

Bleu d’Auvergne is a French blue cheese named after the Auvergne region of south-central France. Bleu d’Auvergne is creamy ivory-colored cheese, dotted with blue-green mold and has assertive flavors with a smooth texture. The rind is moist and sticky, unveiling a soft paste with a grassy-herbaceous, spicy-peppery, and salty-pungent result.

Sharp, flavorful blue cheese – a great starting block for many a cheese counter, an introduction to more flavorful blue cheeses.