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

Raclette’s name is derived from the French term “racler”, which means “to scrape”.  This cheese has a milky, fruity flavor which intensifies when heated and is a pasteurized version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.

A true AOC gem. Its signigficant fruity, nutty flavor is derived from milk from Manech and Basc Beanaise sheep – a perfect picnic cheese. Its texture is semi-firm and smooth with flavors reminiscent of hazelnut, butter, and herbs. Pairs well with nearly any fruit or vegetable, and salty meats such as Prosciutto di Parma.

Classic, mellow cheese originally produced by Trappist monks in the early 19th century. Today it’s manufactured by the French industrial cheese giant S.A.F.R. The famous rind is dyed bright orange through the use of an Annato extract. Very similar to Danish Esrom and nearly identical to French St. Paulin.

Square cheese that is a soft washed rind cheese with a more intense flavor than a Camembert.

P’tit Basque is a small cylindrical sheep’s milk cheese made in the Basque region. The area is known for its sheep’s milk cheeses, most notably Ossau Iraty. Think of P’tit Basque as its little brother. Traditionally, this cheese was made using leftover curd set aside after shepherds milk their ewes. Today, fresh ewe’s milk is used, but Istara keeps up with tradition and...

These wheels may be little, but they pack a lot of flavor. Weighing in at just 1.5 pounds, Petit Agour is a perfect size for a smaller cheese counter. Made from pasteurized sheep’s milk, it has a sweet and subtle flavor carried by a sturdy, creamy texture. The striking bright orange rind often wears a coat of fleecy white mold, which can be brushed off before cutting. Petit Agour...

This cheese is mild tasting with a nutty, hay-like aroma. It has a grayish-brown rind and an ivory paste with a stripe of wine lees in the middle. Serve it as a snack with crackers or in sandwiches. It shreds well and is great melted into sauces or over vegetables.

Similar to its cousin, Morbier, Montboissié is semi-soft cheese with a mild, but yeasty flavor. Formerly ash, this cheese is characterized by a line of red wine lees running through its middle, which is gorgeous on a cheese plate.

This pumpkin-orange colored is made using the same methods as Edam. It has a smooth rind and is shaped like a cannonball; it adds color and uniqueness to a cheese plate. It has a mild aroma and flavor.