Brie de Meaux Dongé

“bree de mo don-jay” (Past. - Cow)

This recipe of Brie de Meaux from Dongé Fromagerie is widely considered the best. Aged 4-6 weeks and turned twice a week, this cheese boasts flavors of mushrooms and butter. Perfect with a glass of champagne, pears, or honey.

Brillat Savarin

“Bree-ya Sa-vuh-ran” (Past. - Cow) - Burgundy, France

This triple crème cheese is so soft and decadent we sell it by the half or whole wheel to maintain it's integrity. The snowy white rind blankets the silky, buttery, lactic, tangy paste. Pair with champagne or any sparkling wine.

Comte

(Raw - Cow) - Jura Massif Region

A French staple, Comte is an age old favorite produced in the Jura Massif region of Eastern France. Nutty, meaty and a great melter, this cheese has a perfect balance of sweet and salty tang. The age of our comte changes with the seasons, so ask one of our cheesemongers which age we currently carry

Chabichou

(Past. - Goat) - Bougon, France (Poitou Chevre)

Goats graze on lush vegetation in Poitou to make milk for this fudgy, creamy goat milk cylinder. A creamy, goaty creamline covers a crumbly center paste with grassy & lemony flavors.

Currently Out of Stock

Delice de Bourgogne

“DEE-leese de BORE-GO-nyuh” (Past. - Cow) - Burgundy, France (Fromagerie Lincet)

This triple crème cheese has a luscious and silky paste which is the product of full fat cows milk blended with fresh cream. The paste is rich, tangy, buttery and slightly salty. Pair with champagne or sparkling wine.

Fleur Airelles

(Past. - Goat) - Perigord Region, France - Seasonal - Christmas season only

Flavored with sweetened cranberries, Fleur Airelles is the perfect combination of tangy and sweet. Its texture is delicate, soft, and spreadable. A perfect dessert cheese!

Fourme au Moelleux

“form au mwahl-oh” (Past. - Cow) (Blue) - Auvergne-Rhône-Alpes Region

This cheese begins with Fourme d'Ambert, which is injected with Vouvray - a sweet white wine from the Loire Valley. The sweet wine offsets the bold blue flavor and turns an already great cheese into something special. 

Pairs well with: White wine

Fourme d'Ambert

“form don-bair” (Past. - Cow) (Blue) Auvergne-Rhône-Alpes Region

Produced in the Auvergne region of France, this is one of the countries oldest cheeses. Roquefort's mild cousin and aged for 28 days, it is buttery, earthy, and slightly mushroomy with a velvety mouthfeel. 

Pairs well with: Merlot or Riesling.

Fromager d'Affinois

“fro-maj-eh dafeen-WAH” (Past. - Cow) Vegetarian - AIN Region - (Fromagerie Guilloteau)

The mildest soft cheese we carry, this double crème is buttery, silky and luscious. It has a subtle sweetness that pairs well with fresh fruit and fruity wines. Pair with a spicy jam for the perfect combination of sweet, spicy, and buttery.

Pairs well with: Bubbly drinks(Champagne, sparkling water, etc.), figs, prunes, walnuts, or spicy jams.

Fromager d’Affinois Excellence

(Past. - Cow) Vegetarian - AIN Region - (Fromagerie Guilloteau)

Although this wheel might look just like Fromager d'Affinois, it's even more buttery, rich, and silky. New standard of “Excellence” with the addition of more cream.

Pairs well with: Champagne, Gin cocktails, honey, fresh fruit jam, or sweet sopressata salami.

Fromager d'Affinois with Black Truffle

A traditional Fromager d'Affinois with the addition of black truffle flakes. The truffle adds a layer of earthy mushroom flavor to the creamy, buttery paste.

Pairs well with: Crisp white or champagne, walnuts, roasted hazelnuts, and apples.  

Le Roule Cranberry

(Past. - Cow) - Rians Region - (Fromagerie Rians)

A creamy, spreadable fresh cheese with the sweet tartness of chopped, dried cranberries. Add a slice to a cheese plate for a sweet component or spread on a breakfast bagel

Pairs well with: Wheat round crackers and a glass of Prosecco

Le Roule Garlic and Herb

(Past. - Cow) - Rians Region - (Fromagerie Rians)

A creamy, melt-in-your-mouth spreadable fresh cheese with a swirl of garlic and herbs. Spread on an everything bagel, cracker, or fresh baguette. Add to a steak as a substitute for herb butter.

Mimolette

(Past. - Cow) - Normandy, France - (Isigney Sainte- Mère)

This characteristically orange and spherical cheese is the most dangerous cheese in the world to cut, and is available in 1/4lb. increments only. The hard, rich & fudgy paste is aged for 18 months to allow pleasantly mild, nutty, & sweet flavors to develop. 

Pairs well with: Fresh fruit and red wine

Petit Basque

“Petit Bask” (Past. - Sheep) - Pyrenees Mountains, France (Istara)

Produced in the Basque region of the Pyrenees Mountains using the same traditional methods as applied by the local shepherds. Aged 70 days, it is smooth and creamy with a mild, sweet flavor and a nutty finish.

Pairs well with: Bordeaux, Merlot, or hearty Cabernet.

Pont l'Eveque

(Past. - Cow) - Normandy, France - (Fromagerie Graindorge)

The aromatic washed rind of this French classic covers a dense and pudgy paste. Flavors of Pont l'Eveque are full bodied and robust with earthy, grassy and barnyardy notes. Pairs excellently with a bold red wine and apples. Excellent in dishes with potatoes and onions. 

Pairs well with: Apple Jelly, Mint, and Rye Bread
Currently Out of Stock

Raclette de Savoie

(Raw - Cow) - Alex, France (Schmidhauser)

Raclette is originally a Swiss dish that is now also popular in France. The quintessential melting cheese, Raclette is usually used in fondue with meats and breads. Our Raclette changes throughout the year as seasons change but always maintains its savory and slightly nutty flavor.

Currently Out of Stock

Roquefort

“rowk-fort” (Raw - Sheep) (Blue) (Gabriel Coulet)

5th generation cheese maker Gabriel Coulet is one of the smallest producers of Roquefort in France. The namesake of mold spores used for most blue cheeses - Penicillium Roqueforti - this cheese is wonderfully intense, sharp, tangy and salty. Holds up to a full-bodied red wine.

Reblechon

(Past. - Cow)

This pasteurized version of a washed rind, mildly funky classic is just as flavorful as raw milk Reblechon. It dates back to the 14th century when farmers didn't fully milk their cows in the morning to avoid paying taxes. The remaining milk was extra rich and used to make Reblechon.

Sold by half or whole wheel only.

Currently Out of Stock

Saint Agur

(Past. - Cow) (Blue) - Auvergne Region

A double cream blue that is less salty than most traditional blues. Aged for 60 days, it has a smooth, rich and buttery flavor with a subtle spice.  It is very spreadable and can be used as a dip for crunchy vegetables. 

Pairs well with Chardonnay, walnuts, pears and figs.

Saint Albray

(Past. - Cow) Vegetarian - Pyrénées Region - (Savencia Fromage)

Similar flavor profile to Camembert, yet less intense. This cheese is uniquely flower shaped with each "petal" weighing half a pound. The spongy paste develops a pungent flavor over time making it able to stand up to a red wine like Pinot Noir.

Saint André

(Past. - Cow) - Normandy, France

Produced in the Normandy region of France, this soft triple créme is enhanced with heavy cream and is sublimely delicate. Surrounded by the satiny, tangy white rind, the paste is slightly salty, buttery, rich and decadent.

Pairs well with: Chardonnay, Pinot Grigio, or a light beer.

Tomme Adarré

“Tohm ah-dah-ray” (Past. - Goat - Sheep) - Basque Region

Produced in the Basque region of France and named after a neighboring mountain, the paste of Tomme Adarré offers a buttery and creamy mouthfeel with a sprinkling of tyrosine crystals. Fruity and sweet undertones contrast a nutty flavor.

Tomme Adrienne

(Past. - Goat) - Loire Valley, France

A semi-soft artisanal goat cheese with a bloomy, ashy rind. It boasts a strong goaty aroma, and a fudge-like texture. Generous notes of lemon, buttermilk, and hazelnuts make this two week aged wheel a great companion to a glass of Reisling or a light wheat beer.

Tomme Brulee

“tohm broo-lei” (Raw - Sheep) - Basque Region

This little wheel of sheep's milk from the Basque region has its rind scorched, adding a sweet smokiness to the brothy, grassy, and barnyardy flavor of this 3 month aged wheel. The paste is supple and smooth. 

Pairs well with: Malbec or Cabernet Sauvignon.

Vacherin de Savoie

(Past. - Cow) - Vallières-sur-Fier, France - (Fromageries Chabert)

This one month aged soft cheese is made only during the winter months when milk is higher in butterfat. A strip of spruce bark encompasses each wheel lending woodsy and earthy flavors. 

Pairs well with: Crusty bread and a glass of Chardonnay

Currently Out of Stock

Vacherousse d'Argental

(Past. - Cow) Vegetarian (Fromi)

This double crème cow cheese is a shop favorite. It's hand washed with salt water and annatto extract while it ages. Rich and decadent, this cheese pairs perfectly with a baguette. Full flavored but never pungent.