Products

Chaource is a tradtitional cheese that has been made since the 14th century, and named after its hometown, a soft ripened cheese with a bloomy rind. It smells of mushroom and soft earth, and its interior paste is buttery and lush tasting.

Fromager de Clarines is made from mountain milk, and comes packed in a small wooden box. The golden-yellow top rind of this cheese gives way to a decadent, custard-like, scoop-able interior paste that is buttery and smooth.

Chevrefeuille Quatre is a goat brie from the Perigord region that is in the form of a clover. Its interior paste is soft and its flavor is mild.

This modern cheese is modeled after the traditional Vacherin Mont d’Or, a seasonally available cheese that is currently illegal in the U.S. Though it resembles Vacherin in taste, texture, and form, l’Edel de Cleron is available all year round. Each mini-wheel is bound by a rind of spruce, which imparts a slight balsamic flavor to this soft, rich, unctuous cheese.

Made from the same recipe for over 500 years, Sap Sago is made from skim milk and blue fenugreek, a clover-like plant known for its medicinal qualities. Sap Sago is used almost exclusively as a low-fat grating cheese with a light taste. It is known as Schabziger in Switzerland.

This semi-firm buffalo milk blue is from Bergamo, Italy. Rare to find an aged buffalo milk cheese, this one has a distictive, full-bodied blue. Made by two brothers (the same makers as Quattro Portini) who have been raising water buffalo since 2001, it has been in production since 2005. The cheese has a balance of sweetness with a slight tang in its lingering finish. It is delicate...

Narcia, a sleepy town in the Umbrian mountains, has always been famous for its black truffles. A sumptuous blend of cow and sheep’s milk aged over 60 days, Caciotta al Tartuffo is generously mixed with these quality black truffles to lend it a mild and aromatic taste.

This semi-hard sheep’s milk cheese from Sardinia has a prodution process which dates back to the 18th century with little having changed. Fiore Sardo is nutty, slightly sharp, with a great depth of flavor.

Originated in the 14th century by monks from the Abbey of Moggio, Montasio is a creamy, rich, and fruity cheese.

A semi-hard cow’s milk cheese produced for centuries at the base of Grappa Mountain in Veneto. A nutty taste with a sweet finish and the texture of cheddar characterizes this golden Italian treat.