**** No Longer Available**** Basils (Bruderbasil) Smoked Natural Cheese
A natural smoked cheese from Germany. The paste of the cheese is white with small eyes and a light smoky flavor. A semi soft texture may make this cheese difficult to slice on a slicer unless you have it nice and cold. Great on sandwiches and it melts well. Use in macaroni and cheese for a new twist.
View More***nO lONGER aVAILABLE*** Belletoile Frais Horseradish Spread Ovals
Spreadable fresh cheese seasoned with horseradish. Great paired with a baguette, as a sandwich spread, with vegetables, or with just about anything else!
View MoreBelletoile Frais Garlic and Herb Spread Ovals
Spreadable fresh cheese seasoned with garlic and herbs. Great paired with a baguette, as a sandwich spread, with vegetables, or with just about anything else!
View MoreTomme de Savoie
From the Savoie region of France, comes Tomme de Savoie. This raw cow’s milk cheese has a natural gray molded rind that may sport little yellow and white “flowers” of mold. The rind is hard and the paste of the cheese is semi soft with a mild earthy scent. Tiny eyes may be present and the flavor is mild and fruity with undertones of grass and a creamy smooth...
View MoreTomme Crayeuse
This modern take on Tomme de Savoie has an interior that begins its life with a chalky texture, but turns creamy and runny over time. The flavor is a bit more tangy and a little less earthy than the traditional Tomme from the Savoie region.
View More****NO LONGER AVAILABLE**** Saint Paulin
This cheese is modeled after Port Salut, and has a similar mild flavor. Saint Paulin’s semi-soft texture is about as supple as it gets.
View MoreSaint Nectaire Large – AOC
This washed rind AOC cheese is made by a small producer in the heart of the Auvergne. The typical earthy tones of a washed rind cheese are more muted in St. Nectaire, and it has a slightly sweet flavor with an almost spice-like afterbite.
View MoreSaint Andre Minis
Consumer version of a French classic. Well adapted to the mainstream store, but still has that good old fashioned Normandy cream taste.
View MoreSaint Andre
Despite the prevalance of French triple crémes, they are a relatively recent entrant to the cheese world. The technology necessary to produce these rich cheeses was pioneered in the 1960’s. At the forefront of this revolution was Yves Soulié, the inventor of Saint Andre. His cheese was always noted for its tangy flavor and runny texture. Nowadays, the cheese is a little...
View MoreSaint Albray
Invented in 1976, St Albray is similar to a mellow Camembert, not quite as intense. Due to the way it is aged, it develops a washed rind appearance which contrasts nicely with the creamy ivory paste. The rind can be eaten, which will intensify the flavor. Try it with medium red wines.
View More