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Semi-Soft Cow’s Milk, Mild & Sweet.

Ossolano Di Crodo Riserva is a firm cheese scattered with small holes. The natural color varies from pale yellow to deep yellow. Intense flavor, with hints of tobacco and elderberry.

An Italian pasteurized version of the classic French cheese Reblochon. This one is milder.

A luscious double creme named after the town of Meaux whose streets were reputed to be so narrow that the straw on the carts would scratch the roads. It has the characteristic bloomy rind that infuses the pate with earthy mushroom flavors. The texture is creamy, incredibly buttery, with a mildly acid after taste that balances the thickness of the flavor.

Buttery, rich and soft, with a little salty tang on the finish provided by the bloomy rind. Serve with the sweetest fruits you can find and have a delightful dessert.

When young, this cheese has a semi-firm pâte and a moist, creamy texture with tangy and faintly nutty notes. After a period of aging, it becomes soft and runny, its flavor becoming sharper and almost peppery.

Originating from French Burgundy Brillat-Savarin, a pasteurized cow’s milk cheese, is named after the French gastronome Jean Anthelme. Additional cream is added during the cheese making process creating a rich and a supple cheese with a velvety texture. This Brillat-Savarin is infused with the highest quality truffles to enhance even more the decadence of this superb cheese....

The French gourmet cheese Affine is washed with the French Chablis, hence the name Affine au Chablis. Chablis is a prestigious white wine of Burgundy to establish a very rich, aromatic profile. Slightly smaller than its popular sibling Epoisses, an Affine is washed in Chablis instead of marc. This distinction gives a slightly sweet, gentler punch to the finish of Affine than the...

A rare and delicious triple cream cheese peppered with mustard seeds, made in the little village of Pommard, Burgundy.

This soft, pressed-curd cow’s-milk cheese from France’s Auvergne region is studded with chunks of garlic and cracked peppercorns. The flavor is tart when the cheese is young and underripe, but turns buttery and brie-like, with nearly overwhelming garlic and pepper notes when ripened.