France

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.

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.

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.

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.

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.

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.

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.

Brie L’indulgent is made by Societe Fromagere de Raival, the same makers of the ever so popular, le Châtelain Brie. Unlike Châtelain, this brie is a triple crème, meaning it has about 70% butterfat content. The paste is dense and fudgy, it melts in your mouth just like butter.

Quite literally Pavé d’Affinois means Cobblestone from Affinois. Unsurprisingly the square shape of the cheese gives rise to this name. Deliciously creamy with a silky-smooth texture, Pavé d’Affinois has a sweet yet mild flavour. It melts in the mouth to reveal a fresh burst of milky goodness and hints of grassy pastures. The soft oozing ivory interiors are coated with an...

Caprifeuille is a goat milk log covered with a geotrichum rind that gives the cheese a delicate bite. Beneath this rind is a surprisingly dense, yet supple paste. This cheese pairs excellently with honey, figs, and toasted nuts.