product

Sherry vinegar is made from Jerez wines from the south of Spain and is particularly flavorful compared to standard wine vinegar and matches well with many foods.

White wine vinegar produced from selected French wines.

A lightly salted butter from the butter region of France, Normandy. Lactic starters are added to the cream before churning, which enhances the flavor of the butter.

A natural rinded goat tomme from the producers of our very popular Ossau Iraty – Onetik. Similar in texture to Ossau Iraty, but the flavors are cleaner and brighter, with cool herbal tones in place of the nuttiness of the sheep tommes. A great addition to any cheese case.

This cheese is made in southwest France by the same firm that makes Roquefort Societe, using the sheep’s milk that is left over from its production.

This cow’s milk blue cheese comes from a region in southern France where limestone caves are plentiful. It is in these same caves where the raw milk Bleu des Causses is aged for 2 ½ – 6 months. The texture is fairly firm, but creamy. The flavor is sweet and peppery with notes of grass and clover. This blue is firm enough to crumble on top of your favorite dish. Also, try a...

This excellent Brie is made with 60% cream, resulting in a rich, smooth flavor.

A traditional mild-flavored cheese that has a soft, supple, velvety texture that is delicate in flavor and aroma.

Kasseri Champignon makes this triple creme blue cheese in Bavaria. A soft ripened cheese that is nice and creamy with bites of blue throughout. The rind is bloomy and white, the paste soft and creamy with flecks of blue. It’s not a brie, and it’s not a blue.  It is a nice way to introduce someone to blue style cheeses because the flavor is mild and not overwhelming.

This double cream brie is made from cow’s milk from the Bavarian Alps and flavored with garlic and herbs. It matures three weeks in special ripening rooms, where it develops a smooth texture and a slightly piquant flavor.