Products

This cow’s milk blue cheese comes from a region in southern France where limestone caves are plentiful. It is in these same caves where the raw milk Bleu des Causses is aged for 2 ½ – 6 months. The texture is fairly firm, but creamy. The flavor is sweet and peppery with notes of grass and clover. This blue is firm enough to crumble on top of your favorite dish. Also, try a...

This cheese is made in southwest France by the same firm that makes Roquefort Societe, using the sheep’s milk that is left over from its production.

A natural rinded goat tomme from the producers of our very popular Ossau Iraty – Onetik. Similar in texture to Ossau Iraty, but the flavors are cleaner and brighter, with cool herbal tones in place of the nuttiness of the sheep tommes. A great addition to any cheese case.

A lightly salted butter from the butter region of France, Normandy. Lactic starters are added to the cream before churning, which enhances the flavor of the butter.

White wine vinegar produced from selected French wines.

Sherry vinegar is made from Jerez wines from the south of Spain and is particularly flavorful compared to standard wine vinegar and matches well with many foods.

Red wine vinegar produced from selected French wines, and aged in wooden casks.

Red wine vinegar delicately flavored with raspberry.

Champagne wine vinegar from the city of Reims in the heart of the Champagne region.

Traditional French Dijon mustard produced with a high percentage of black mustard seeds.