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Brunet is just as delicate and creamy as Rochetta, but made entirely out of goat’s milk. It’s creamy on the inside; the rind is yeasty in flavor but still fluffy, typical of a soft ripened cheese.

Le Carre du Berry is a French pasteurized goat’s milk cheese that is covered with a blend of herbs, peppercorns, and juniper berries. It is creamy and rich with a tangy finish. The cheese produced is delicious with nuances of clover, herbs, pines, and walnuts.

Chevre D’Or – literally, the “Golden Goat Cheese”, is pungent, with a cheddar-like consistency. Very rich on the palate, it’s best eaten on a baguette.

Bleu des Basques Brebis is made in the Basque region of France. The sheep graze on fields filled with fresh grasses and wildflowers, infusing the cheese with a complex and light flavor of nuts, spices, and apricots. Bleu des Basques Brebis is firm and smooth, so it’s perfect to slice and serve.

Abondance de Savoie is pressed, brine-soaked & aged, during which time it is rubbed with salt. This cheese may replace or combine mountain cheeses such as Comte or Gruyere for melting purposes to add extra dimensions of flavor. The texture is firm with a tight paste & the flavor is full, buttery, and nutty with a fruity tang and a grassy finish.

Affidélice is a specialty cheese created by Fromagerie Berthaut in Bourgogne, France. Essentially an Epoisses washed with Chablis (white Burgundy wine), this cheese has a delectable fruity aroma and a rich full flavor. During its aging process, the cheese is repeatedly wiped with a chablis-soaked cloth. Over time, the flavors of the wine seep into the heart of the cheese.

The rind of Abbaye de Belloc is coated with sweet paprika that gives the cheese a reddish hue, overlain with brown and grey molds. The texture is firm and supple and the interior paste is dense, smooth and ivory in color. Flavors of Abbaye de Belloc are typically sweet and mild, with a pleasant brown-butter aroma and hints of nuts and caramel.

Intense, beefy, and earthy; all describe this 1lb. wheel with a reddish, washed rind and the typical pungent odor to match. Named for a nearby monastery, Mont St. Francis is a hearty, stinky, cheese, semi-hard and rich. We love it but it’s not for the faint of heart! One of our customers has described it as “a cheese you would not want to eat on a first date, but maybe...

This 1lb. aged bloomy rind cheese is named after a Hungarian intern, Julianna Sedli, who loved playing with cheesemaking. This petite cheese is buttery and smooth like Capriole’s Old Kentucky Tomme, but nuttier and firmer like a Tomme du Savoie. In her latest incarnation, Julianna’s mushroomy rind is punctuated by Herbes de Provence, calendula petals, and safflower petals. She...

1995 Best-of-Show, American Cheese Society. Yes, this 3oz. boulet of creamy goodness has been around since 1992 and is still one of the best loved of America’s ripened goat cheeses. Max McCalman’s book, The Cheese Plate, has a photo of this little chevre next to the Chapter title, “What is Cheese?” Dusted with ash, this little chevre is thin skinned, white,...