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Camembert Fermier Ferme de Jouvance

This smaller-format Camembert Fermier echoes the mushroom and butter flavors of the Brie Fermier but with the vegetal notes toned down. Its aroma is mustier, with a suggestion of herbs. The texture is more uniform, on the springy side but still creamy.

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Persille de Chevre Ferme de Jouvance

The ash-rinded Persille de Chevre is a rich and hearty goat blue. The goat flavor is more pronounced here, with more aggressive salt and a nice peppery finish.

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FR2620

Campagnier has a washed rind tinted with annatto for extra color. It has the signature silky texture of d’Affinois with a subtle meaty flavor and pleasant fruitiness—the perfect washed rind for the funk-phobic customer.

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Le Fleur Bleue – Ferme Jouvence

This very unique combination of goat’s milk and blue mold is covered in an ashed bloomy rind. Despite how powerful this cheese may sound, it is actually quite mild, with notes of hay and earth, and a dense interior. Le Fleur Bleue is produced in Rambouillet, in the Île-de-France region.

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Rond des Vignes – Lincet

This cheese comes to us from the Burgundy region. Made from cow’s milk, this washed-rind cheese is fruity, floral and woodsy with a lingering smoked meat finish. Its supple texture and small format make it an easy sell in your cheese case.

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Sarlet – Chevrefeuille

This goat’s milk gem shows a fudgy center with a softer paste developing beneath the wrinkly, bloomy rind. You will first notice its bright, tangy sour cream flavors, finishing with a hint of yeasty bread dough. Sarlet comes to us from the goat cheese experts at Chevrefeuille in the Aquitaine region of France.

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Soumaintrain – Gaugry

Soumaintrain was created over 100 years ago in Burgundy, France. It is washed only in brine and displays a supple texture with a dense interior. This cow’s milk offering is initially vegetal, nutty and slightly floral. It has a restrained funk and finishes with flavors of mushrooms and beef gravy.

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Delice de Pomard Ail & Herbs (Garlic and Herb)

A rare and delicious triple cream cheese with garlic and herbs, made in the little village of Pommard, Burgundy.

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