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Since 1982, Chevrefeuille has been specializing in goat’s milk cheeses produced in the heart of the Perigord region of France. The word chevrefeuille translates to “honeysuckle” and is a perfect representation of these delicate cheeses. The “Fleur” line of Chevrefeuille cheeses are made with pasteurized milk. The cheeses, weighing approximately five pounds each, have a...

Since 1982, Chevrefeuille has been specializing in goat’s milk cheeses produced in the heart of the Perigord region of France. The word chevrefeuille translates to “honeysuckle” and is a perfect representation of these delicate cheeses. The “Fleur” line of Chevrefeuille cheeses are made with pasteurized milk. The cheeses, weighing approximately five pounds each, have a...

Since 1982, Chevrefeuille has been specializing in goat’s milk cheeses produced in the heart of the Perigord region of France. The word chevrefeuille translates to “honeysuckle” and is a perfect representation of these delicate cheeses. The “Fleur” line of Chevrefeuille cheeses are made with pasteurized milk. The cheeses, weighing approximately five pounds each, have a...

Mild yet full flavored, creamy open air taste, with a subtle nutty flavor.

A colorful blend of green, pink, and black olives with lupini beans, in an aromatic French marinade of spices, peppers, and white wine vinegar.

Sweet, tasty, slightly smoky, this varietal is a close cousin to the classic Nicoise. Grown in Spain.

Sweet, tasty, slightly smoky – this varietal is a close cousin to the classic Nicoise. Grown in Spain, pitted.

The authentic French varietal. Smoky, fruity with a velvety smooth texture. Must be refrigerated.

Medium green in color, Picholines are crisp yet tender and slightly salty. The most famous French olive, they are grown both in Provence and in the Languedoc regions of France. Must be refrigerated.

Crunchy green Sevillane olives from Spain, in a marinade of preserved lemon and curry. Must be refrigerated.