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This brie has a bloomy rind and a creamy interior. The interior becomes runny with age and the odor tends to be more pungent unlike other mass produced factory bries. It is buttery and creamy, and finishes with earthy, mushroomy tones.

This is a very consistent brie with a bloomy rind and a buttery flavor.

This brie has an edible, downy white rind and a buttery-soft interior that should “ooze” when at the peak of ripeness. The addition of black pepper would make a tasty complement to roast beef sandwiches.

This brie has an edible, downy white rind and a buttery-soft interior that should “ooze” when at the peak of ripeness. The addition of chives would be a great complement melted into omelets or on a turkey sandwich.

This is a very consistent brie with a bloomy rind and a buttery flavor.

If you want to sense the pure effect of sheep’s milk on cheese making, you need only taste this cheese. Though mild, this cheese displays the sweet flavor and slight lanolin bite that is typical of sheep’s milk cheeses. Ripened by its outer fleuri, Brebicet has a creamy texture.

Unique, creamy goat milk brie in an octagonal shape. Made through ultrafiltration, which gives it its silky smooth texture.

Sharp, flavorful blue cheese – a great starting block for many a cheese counter, an introduction to more flavorful blue cheeses.

Bleu d’Auvergne is a French blue cheese named after the Auvergne region of south-central France. Bleu d’Auvergne is creamy ivory-colored cheese, dotted with blue-green mold and has assertive flavors with a smooth texture. The rind is moist and sticky, unveiling a soft paste with a grassy-herbaceous, spicy-peppery, and salty-pungent result.

This sharp, flavorful blue cheese is a great starting block for many a cheese counter and an introduction to more flavorful blue cheeses.