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A luscious double creme named after the town of Meaux whose streets were reputed to be so narrow that the straw on the carts would scratch the roads. It has the characteristic bloomy rind that infuses the pate with earthy mushroom flavors. The texture is creamy, incredibly buttery, with a mildly acid after taste that balances the thickness of the flavor.

Fougerus has a mild, sweet flavor and is slightly less salty than many traditional French bries. The paste is ivory in color, and soft and supple in texture – at its peak, it will reach an almost runny consistency.

The creamy, supple, silky textured paste melts in the mouth to reveal flavors of nuts, hay, cellars and mushroom.

Lincet’s Delice de Bourgogne has a thick, creamy paste with all of the salt-balanced buttercream of its classic Burgundian forebears. Mild and delicious, a real crowd-pleaser.

Camembert is a milky, mushroomy round – it has a mildly salty tang, and a chewy, bloomy rind.

Isigny Ste Mere’s Camembert unveils a pleasant, tangy aroma, a creamy, supple texture, and a subtle, but distinctive authentic flavor that is a sheer delight.

One of the original cream-enriched cheeses from France, this small disc is ripened under a thick skin of fluffy white mould. When young, the cheese has a moist, chalky texture, similar to ice cream. When left to ripen further, the pâté breaks down to a sticky golden cream like texture and tastes rich and decadent.

This is the pasteurized version of Brie de Meaux. Lightly pungent, it has intense mushroomy, grassy notes, and an almost eggy flavor, like you would find in ripe Vacherin Mont d’Or. Rich and luxurious in its oozing texture, but not cloyingly buttery or salty, it is a fine example of careful, expert cheesemaking.

This brie is from the village of Tournan en Brie, just outside Paris. The cheese is selected by the local affineur- it matures on rye straw mats in local caves for two months. This natural maturing process develops a crusty, yeasty rind and an unctuous texture. In turn, these yeasts will also develop more flavor in the cheese. When ripe, the pâté of the cheese will bulge and have...

Brebis au piment d’Espelette is a firm sheep’s milk cheese, rubbed with pimento powder, made in the Basques region of southern France. The pimento taste comes through as lightly fruity rather than piquant.  A small amount of ground red pimento is mixed in with the milk. The cheese is brushed with crushed, smoked Espelette Chile Pepper powder, then aged for at least 3...