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Fourme d’ Ambert AOC

The cylindrically-shaped Fourme d’Ambert is an AOC protected blue cheese that ranks as one of the oldest in France. The cylinder should be sliced in order to allow a round slice. Its texture is compact and fudgy, like a Stilton. Its flavor is mild and creamy, with even blueing.

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Feta Loaves Pure Sheep’s Milk-Valbreso

This Feta is made in southwest France by the same firm that makes Roquefort Societe, using the sheeps’s milk that is left over from its production. Rich yet light, it is considerably milder in comparison to a traditional Greek Feta.

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Feta Chunks Pure Sheep’s Milk-Valbreso

This Feta is made in southwest France by the same firm that makes Roquefort Societe, using the sheeps’s milk that is left over from its production. Rich yet light, it is considerably milder in comparison to a traditional Greek Feta.

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Edel de Cleron Coupe

This modern cheese is modeled after the traditional Vacherin Mont d’Or, a seasonally available cheese that currently can not be imported into the US. Though it resembles Vacherin in taste, texture, and form, l’Edel de Cleron is available year round. Each medium sized wheel comes packed in a wooden box, and bound by a rind of spruce which imparts a slight balsamic flavor to...

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Delice de Bourgogne

Lincet’s venerable Delice de Bourgogne has a thick, creamy paste with salt-balanced buttercream of its classic Burgundian forebears. Mild and delicious, a real crowd-pleaser.

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Crottin Frais Champignou-Jacquin

A light fresh crottin with a dense, chalky, texture and a lightly herbal flavor. Simple and clean.

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Cremeux de Bourgogne

One of the smallest family producers in Bourgogne perfected this modern twist on a classic French Triple Crème in 2005. Cremeux marries the silky texture of Brillat-Savarin with the useful format and durability of retail favorite Delice de Bourgogne. A true cheesemongers Triple-Crème.

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Comté Marcel Petite – Selected by Essex

Essex Cheese Company’s Daphne Zepos and Jason Hinds select cheeses produced by a handful of co-operatives and aged by Master Affineur Claude Querry at Marcel Petite’s Fort St. Antoine in the heart of the Jura. Expect rich cream and butter flavors balanced by nuanced savory notes of roasted nuts. An excellent example of a classis French mountain cheese. Avaiable in whole wheels...

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Comte’ 1/8 Wheel Triangle Cut AOC

The flavors of Arnaud Comté start from the meadows of the Haute Jura, a wildlife national park just on the border of Switzerland. The cows graze on 1,500 different species of wild flowers. The milk is collected by numerous small dairies, and after the wheels are formed, they are transferred to the affineurs at the Charles Arnaud cellars. The cellars are almost two football fields...

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Comte’ 1/4 Wheel AOC

Smooth, pale, golden paste with scarce eyes. Comte has nutty, fruity, and toffee notes. This cheese cubes, shreds, and slices well. A great melting cheese and perfect for a classic fondue.

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