Products

Translating to sheep clouds, Nuvola is a semisoft pasteurized sheep’s milk cheese aged 30 days from Romagna. Characterized by its square shape, bone-white interior and slightly white rind, it is mild and creamy and fills your mouth completely with a velvety sweetness tinged with just a bit of the sheep tang.

Blue Earth is a soft-ripened cheese created by Alemar Cheese out of Mankato, Minnesota. A creamy brie with vegetal notes countered by a buttermilk tang. This is a very approachable cheese without being boring.

This is Nettle Meadow’s freshest cheese. Meant to be eaten very young, Fromage Frais showcases the clean, high quality milk that goes into all Nettle Meadow cheeses. With a light honey lavender flavoring, this cheese works well as a dessert, served with fruit, or even spread upon a bagel or toast.

Soumaintrain was created over 100 years ago in Burgundy, France. It is washed only in brine and displays a supple texture with a dense interior. This cow’s milk offering is initially vegetal, nutty and slightly floral. It has a restrained funk and finishes with flavors of mushrooms and beef gravy.

This goat’s milk gem shows a fudgy center with a softer paste developing beneath the wrinkly, bloomy rind. You will first notice its bright, tangy sour cream flavors, finishing with a hint of yeasty bread dough. Sarlet comes to us from the goat cheese experts at Chevrefeuille in the Aquitaine region of France.

This cheese comes to us from the Burgundy region. Made from cow’s milk, this washed-rind cheese is fruity, floral and woodsy with a lingering smoked meat finish. Its supple texture and small format make it an easy sell in your cheese case.

This very unique combination of goat’s milk and blue mold is covered in an ashed bloomy rind. Despite how powerful this cheese may sound, it is actually quite mild, with notes of hay and earth, and a dense interior. Le Fleur Bleue is produced in Rambouillet, in the Île-de-France region.

L’Ami du Chambertin is washed in Marc de Bourgogne and inspired by the female cheesemakers of the Côte d’Or in Burgundy, France. Its paste has a cakey interior and restrained pungency. You will notice flavors of almond butter, wine, beef, and hay – with a bright, lactic finish.

This adorably petite washed-rind option reveals flavors of peanuts, smoked sausage and fermented fruit. Graine au Lait de Vosges is made in Alsace amongst the Vosges Mountains near the German border.

This bloomy-rind truffle cheese has a flavor that, even those who don’t like truffle, may appreciate. This is produced in the Île-de-France region, and displays flavors of butter, cream and earth.