Products

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...

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.

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

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.

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.

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...

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.

Smooth, pale, golden paste with scarce eyes. Comté has nutty, fruity, and toffee notes. This cheese cubes, shreds, and slices well – a great melting cheese and perfect for a classic fondue. Also available in 1/4 and 1/8 wheels.

Le Chevrot is a crottin- (krah-TAHN) style cheese, which describes a small, cylindrical cheese made from goat’s milk. Some say that the name, crottin, was derived from the small clay oil lamp used by goat herders to light their barns. Others claim that the name comes from the French word referring to a lump of dung, or the appearance the crottin takes on once it is very aged....

Launched in 1971, Chaumes is a relatively new cheese. A Trappist-style, washed rind cow’s milk cheese, Chaumes is mild flavored and supple, with a distinct orange rind. Chaumes is a great introduction into the washed rind category. This cheese melts beautifully, try it in polenta or grits.