Products

This cheese is modeled after Port Salut, and has a similar mild flavor. Saint Paulin’s semi-soft texture is about as supple as it gets.

This washed rind AOC cheese is made by a small producer in the heart of the Auvergne. The typical earthy tones of a washed rind cheese are more muted in St. Nectaire, and it has a slightly sweet flavor with an almost spice-like afterbite.

Consumer version of a French classic. Well adapted to the mainstream audience, but still has that good old fashioned Normandy cream taste.

Despite the prevalance of French triple crémes, they are a relatively recent entrant to the cheese world. The technology necessary to produce these rich cheeses was pioneered in the 1960’s. At the forefront of this revolution was Yves Soulié, the inventor of Saint Andre. His cheese was always noted for its tangy flavor and runny texture. Nowadays, the cheese is a little...

Invented in 1976, St Albray is similar to a mellow Camembert, not quite as intense. Due to the way it is aged, it develops a washed rind appearance which contrasts nicely with the creamy ivory paste. The rind can be eaten, which will intensify the flavor. Try it with medium red wines.

Created in 1988, Saint Agur is moist and creamy with a medium blue flavor and is very spreadable. Enriched with cream, St. Agur has 60% butterfat and is classified as a double cream. Great with Chardonnay, enjoy it with fresh fruit, in sauces, salads, or topping off a burger.

A fresh herb and garlic cheese created in 1980, Roule is made without rennet and is suitable for vegetarians. Roule is fresh cheese rolled with fresh herbs into a Swiss roll/jelly roll form. It is a very light and creamy spreadable cheese that seems to melt in your mouth. Always a crowd pleaser.

Gabriel Coulet is a family business and a well regarded cellar which proudly preserves an age old tradition. Their Roquefort has a wonderful creamy paste with a buttery texture, a peppery bite from the veining, and a nice salt finish.

Aged in the caves of Cambalou (Abeille) to develop an intense flavor profile. This Roquefort has an ivory and greenish-blue paste with a creamy texture (yet sometimes crumbly), and a salty and spicy flavor. Roquefort was the first cheese to be protected by an AOC (1925).

Name is derived from the French term “racler”, which means “to scrape”. Has a milky, fruity flavor which intensifies when heated. Brushed with white wine. Raw milk (unpasteurized) version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.