France

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.

Isigny Fromage Frais is a tribute to the recipes of long ago. Fresh and authentic, they are made to be enjoyed on all occasions. They are also characteristically thick and rich in milk solids (meaning that there is less water). They are particularly silky and luxurious.

Isigny’s AOP Creme Fraiche is a Traditional Cultured Cream with AOP Designation from the Isigny Cooperative in Normandy. It is great for sweet and savory dishes; it’s deliciously tangy, thick and silky. It is also the only French cream with a protected status. It is a perfect pairing for smoked salmon or warm soups but is also delicious served with fresh fruit or pie.

Buche du Vivarois has an ivory-colored paste surrounded by a bloomy white rind. It is chalky and dense on the interior, and has a thin layer of creamy cheese just below the rind. The flavor is mildly goaty when it is young, and develops a sharper and more goaty flavor as it ages.

Papillon Roquefort is made to strict A.O.C conditions. The mould harvested yearly from Rye bread gives the cheese its distinct texture unlike Roquefort made from liquid culture. Unpasteurised ewe’s milk is heated then the rennet is added before being cultured with penicillium roqueforti spores. After the mandatory draining in which the cheeses are turned five times a day, they...

If you thought snack bites only came in cheddar and hard cheeses, you’re wrong! These cute little brie bites are great for a quick snack or for party appetizers.