Products

Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. The effect is like ice cream served from a warm scoop; decadent and melting from the outside in. The creamy soft paste tastes sweet and nutty, almost like fresh hazelnuts – it is best eaten fresh or with a little maturing will taste...

This cheese is made in southwest France by the same firm that makes Roquefort Societe, using the sheep’s milk that is left over from its production.

The flavor is complex, grassy, and nutty, with a great salty balance. The rind, except when young, should always have mottled blue, white, and gray mold. When serving, simply dust off the excess and then dig in.

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...

When young, Brin d’Amour is firm and moist with citrus flavors and a slightly sour tang. With age, the rind becomes dotted with a blue-grey mold. The texture of the cheese also becomes softer, absorbing the savory and herbaceous flavors of the rind. Flavors strike a delicate balance, with the herbs enhancing the warm, bright, sheepy quality of the interior paste. If allowed...

Époisses was born in the Burgundy region of France in the 16th century. Napoleon is said to have had a particular fondness for this cheese. It seemed to be at the height of its popularity at the beginning of the 20th century. However, French cheesemakers struggled to keep up their dairies throughout World War II, and Époisses was almost forgotten by 1954. At a point...

1995 Best-of-Show, American Cheese Society. Yes, this 3oz. boulet of creamy goodness has been around since 1992 and is still one of the best loved of America’s ripened goat cheeses. Max McCalman’s book, The Cheese Plate, has a photo of this little chevre next to the Chapter title, “What is Cheese?” Dusted with ash, this little chevre is thin skinned, white,...

This 1lb. aged bloomy rind cheese is named after a Hungarian intern, Julianna Sedli, who loved playing with cheesemaking. This petite cheese is buttery and smooth like Capriole’s Old Kentucky Tomme, but nuttier and firmer like a Tomme du Savoie. In her latest incarnation, Julianna’s mushroomy rind is punctuated by Herbes de Provence, calendula petals, and safflower petals. She...

Intense, beefy, and earthy; all describe this 1+ lb. wheel with a reddish, washed rind and the typical pungent odor to match. Named for a nearby monastery, Mont St. Francis is a hearty, stinky, cheese, semi-hard and rich. We love it but it’s not for the faint of heart! One of our customers has described it as “a cheese you would not want to eat on a first date, but...

The rind of Abbaye de Belloc is coated with sweet paprika that gives the cheese a reddish hue, overlain with brown and grey molds. The texture is firm and supple and the interior paste is dense, smooth and ivory in color. Flavors of Abbaye de Belloc are typically sweet and mild, with a pleasant brown-butter aroma and hints of nuts and caramel.