Products

With a natural rind that resembles a cantaloupe and a paste the color of a pumpkin, aged Mimolette is made using the same production methods as Dutch Edam. Its flavor is fruity yet subtle, and improves with age. The taste is slightly salty with notes of butterscotch and an aroma of hazelnut, with a brittle texture that resembles that of a very aged Gouda.

Madrigal is a baby Swiss wheel that comes from France. Its flavor is sweet and mild, with notes of chestnut. It is made using whole cow’s milk.

The upper valley of the Rhone River is home to some of France’s greatest goat herds and pastures. The goat’s milk produced in this area has a clean richness rarely found elsewhere. Bourdin uses only fresh milk to produce this fresh goat cheese and it shows in its flavor, a clean goat’s milk flavor with a slight tang. The texture is just right, not gummy or flaky.

Fromager d’Affinois is made by ultra-filtration, a relatively modern process that claims a very high percentage of nutrients and butterfat from the milk during the making of the cheese. This ultra-filtration gives the cheese a silky/satin texture that many consumers really like. In addition, the cheese has a clean, rich, and creamy taste. The fleuri of the cheese is covered...

Fromager d’Affinois is made by ultra-filtration, a relatively modern process that claims a very high percentage of nutrients and butterfat from the milk during the making of the cheese. This ultra-filtration gives the cheese a silky, satiny texture that many consumers savor. In addition, the cheese has a clean, rich, and creamy flavor – the garlic and herbs are clear...

Fromager d’Affinois is made by ultra-filtration, a relatively modern process that claims a very high percentage of nutrients and butterfat from the milk during the making of the cheese. This ultra-filtration gives the cheese a silky, satiny texture that many consumers savor. In addition, the cheese has a clean, rich, and creamy flavor. This crowd pleaser is a great seller.

This Fourme d’Ambert is made with a special recipe. In addition, it is aged in the cellars of Herve Mons, one of France’s leading affineurs. The flavor of the blue is earthier and meatier than most. The curd is creamier and the texture is toothsome and chewy. If there is such a thing as a definitive Fourme d’Ambert, this would probably be it.

A young, supple textured pecorino with a creamy base to which crushed red peppers are added. Not overly spicy, the red peppers do not produce much heat, and instead introduce a savory component that adds to the character of the cheese.

This creamy, semi-soft sheep’s milk cheese hails from the hills of Tuscany. Also known as a young pepato, thanks to the addition of whole black peppercorns, this cheese strikes the perfect ratio of cheese to pepper. Very versatile, try it melted on pizza, shaved over vegetables or in a salad.

Ricotta Salata is very similar to feta though not as salty. It is hard enough to grate. It can be eaten in salads or drizzled with olive oil.