product

Great in salads or as a snack on its own. Crumbly feta marinated in canola oil with dried red peppercorns, chives, bay leaves, and dried garlic.

Slightly tart and nutty, with mild, earthy flavors. Pale ivory in color, it has a creamy texture and is a wonderful melting cheese.

Pale yellow in color, with small irregular pinholes throughout. It has a smooth texture and tangy taste. As it ages, its flavor intensifies and sharpens. Has only 60% of the colories of regular Havarti. Light Havarti is good as a melting cheese and is an excellent sandwich cheese. It is a good source of calcium.

This mild, light and airy triple cream is more savory and buttery than a traditional brie – 70% butterfat.

This mild, light and airy triple cream is more savory and buttery than a traditional brie – 70% butterfat.

This sharp, flavorful blue cheese is a great starting block for many a cheese counter and an introduction to more flavorful blue cheeses.

Bleu d’Auvergne is a French blue cheese named after the Auvergne region of south-central France. Bleu d’Auvergne is creamy ivory-colored cheese, dotted with blue-green mold and has assertive flavors with a smooth texture. The rind is moist and sticky, unveiling a soft paste with a grassy-herbaceous, spicy-peppery, and salty-pungent result.

Sharp, flavorful blue cheese – a great starting block for many a cheese counter, an introduction to more flavorful blue cheeses.