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Livarot is a very strong smelling cheese, but its bark is far worse than its bite. It is considered one of the world’s great table cheeses with a smooth, ripe, slightly spicy flavor. As this cheese matures and comes to room temperature, the texture oozes and becomes nearly liquid. The intensity of flavor also increases at this point, becoming beefy and yeasty. The...

The soft, uncooked, and un-pressed paste has a distinct pungent yet sweet and creamy flavor resulting from numerous washings with a solution of brine and Marc de Bourgogne. The quantity of Marc de Bourgogne is increased during the maturation period until the cheese develops an excellent orange colored, aromatic and sticky rind.

Epoisses is a soft, washed rind cheese made with full cream cows’ milk, it has a fat content of at least 50%. The natural pigmentation of the fermenting agents gives the rind an orangey red color. The cheese is a light beige color, with a soft, supple texture and a slightly crumbly center depending on its degree of ripeness.

Langres is sticky on the outside, firm and supple on the inside. It is a relatively mild cheese that melts in the mouth. The paste is very creamy, with a pretty pale yellow color, a sweet aroma of lemons, and a touch of bacon. The flavor is strong and the texture is creamy. This is an AOC cheese that has been made for at least 300 years. Until recently, it could only be found in...

This soft, pressed-curd cow’s-milk cheese from France’s Auvergne region is studded with chunks of garlic and cracked peppercorns. The flavor is tart when the cheese is young and underripe, but turns buttery and brie-like, with nearly overwhelming garlic and pepper notes when ripened.

A rare and delicious triple cream cheese peppered with mustard seeds, made in the little village of Pommard, Burgundy.

The French gourmet cheese Affine is washed with the French Chablis, hence the name Affine au Chablis. Chablis is a prestigious white wine of Burgundy to establish a very rich, aromatic profile. Slightly smaller than its popular sibling Epoisses, an Affine is washed in Chablis instead of marc. This distinction gives a slightly sweet, gentler punch to the finish of Affine than the...

Originating from French Burgundy Brillat-Savarin, a pasteurized cow’s milk cheese, is named after the French gastronome Jean Anthelme. Additional cream is added during the cheese making process creating a rich and a supple cheese with a velvety texture. This Brillat-Savarin is infused with the highest quality truffles to enhance even more the decadence of this superb cheese....

When young, this cheese has a semi-firm pâte and a moist, creamy texture with tangy and faintly nutty notes. After a period of aging, it becomes soft and runny, its flavor becoming sharper and almost peppery.

Buttery, rich and soft, with a little salty tang on the finish provided by the bloomy rind. Serve with the sweetest fruits you can find and have a delightful dessert.