France

This organic butter is made with high quality cream from farms that are Agriculture Biologique certified, which is the French equivalent of being organically certified.

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, and after the wheels are formed, they are transferred to the affineurs at the Charles Arnaud cellars. The cellars are almost two football fields...

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, and after the wheels are formed, they are transferred to the affineurs at the Charles Arnaud cellars. The cellars are almost two football fields...

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/satin texture that many consumers really like. In addition, the cheese has a clean, rich, and creamy taste. This cheese has black truffles...

Prince La Fontaine is a rich and buttery French triple crème cheese with an edible bloomy crust. It pairs well with Champagne or a rich, dark berry over-toned Syrah.

Somewhat analogous to Prosciutto di Parma and Serrano, differing microclimates, feed, and aging processes produce similar yet distinct flavor profiles for the three. Bayonne ham is generally sweeter and less salty than its Italian and Spanish cousins

Pont L’Eveque has been made in Normandy since at least the 12th century, and was allegedly first made by Cistercian monks.  Originally known as “cherub”, it later took the name “augelot”, it then acquired the name of the village around which its production was centered. Under its yellow washed rind lies a blonde, soft textured paste. Styled without...

One of the smallest family producers in Bourgogne perfected this modern twist on a classic French triple crème in 2005. Cremeux marries the silky texture of Brillat-Savarin with the useful format and durability of retail favorite Delice de Bourgogne. A true cheesemongers triple-crème.

Imported from Ferme de la Tremblaye, this irresistibly creamy Goat Camembert is tangy with a mild goatiness and a smooth buttery finish.  The cheese is soft but not runny, surrounded by a delicate bloomy rind.

Brie Fermier is assertive, complex, and unforgettable. Our staff praises its buttery texture, oozy at the rind, firmer center that softens and runs as it reaches peak ripeness. The sweet cream and button mushroom flavors of a well-made brie are deepened by a distinct vegetal note- with hints of asparagus, broccoli and tomato. The thin but toothy rind adds a slight bitter edge.