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Fromager d’Affinois – Brebicet

If you want to sense the pure effect of sheep’s milk on cheese making, you need only taste this cheese. Though mild, this cheese displays the sweet flavor and slight lanolin bite that is typical of sheep’s milk cheeses. Ripened by its outer fleuri, Fromager Brebis has a creamy texture.

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Brie 1-Kilo Goat’s Milk Florette

Unique, creamy goat milk brie in an octagonal shape. Made through ultrafiltration, which gives it its silky smooth texture.

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Blue d’Auvergne – Terre des Volcans by Herve’ Mons

Sharp flavorful blue cheese. A good starting block for many a cheese counter. A good introduction to the more flavorful blue cheeses.

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Bleu d’Auvergne Raw Milk AOC

Sticky, moist, and crumbly raw milk blue cheese. Made in the Auvergne region of France and name protected by European Authorities (AOC)

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Bleu d’Auvergne AOC

Sharp flavorful blue cheese. A good starting block for many a cheese counter. A good introduction to the more flavorful blue cheeses.

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Belletoile 70% 1.7-Kilo Brie

Light and airy brie. Triple cream, mild, 70% fat. A more savory and buttery taste than a traditional brie.

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Belletoile 70% 3-Kilo Brie

Light and airy Brie. Triple cream, mild, 70% fat. A more savory and buttery taste than a traditional brie.

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Havarti Light

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.

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Danish Fontina-Denmark’s Finest

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

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Feta in Oil

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.

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