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Fresh and dried herbs are used and reflected both in the rind and the paste. The cheese is aged for at least half a year in a cellar.

Crunchy, hearty flavors of salt, broth, with a slightly sweet finish.

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.

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.

Crisp and zesty with just the right amount of heat. Eat them whole, slice them and top a sandwich or pair them with mixed charcuterie, with these sprouts you can’t go wrong!

Smoky and tangy Kalamata olives marinated with red pepper strips in a piquant blend of herbs and spices.

The Pajarero is grown in Spain, who has been cultivating figs since they were introduced during the Arabic invasion. An integral part of Spanish cuisine, the Pajarero fig is smaller and sweeter than its cousin from Turkey. Its thin, delicate skin allows the flavor of the fig to shine through. At the end of August, the Pajarero starts to fall from the tree, signaling they are ripe...

A nice kick of spice is added to these GMO-free giant corn kernels to create the perfect game time snack.

Crisp, zesty pickled snap peas are eye-catching and palette-pleasing. A sure-fire way to upgrade your Bloody Mary.