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LOU BERGIER PICHIN
Meaning “small mountain shepherd” in the Occitan region, this cow’s milk cheese uses thistle rennet to deliver a semi-soft tome cheese that is creamy and has a delicate aroma. Lou Bergier is an open-textured cheese with a pale yellow velvety paste and mottled brown and grey rind. It is aged for two months, during which the cheese develops flavors of mushrooms with hints of butter and barnyard and aromas of freshly cut grass and milk.
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MONTBOISSIE
Similar to its cousin, Morbier, Montboissié is semi-soft cheese with a mild, but yeasty flavor. Formerly ash, this cheese is characterized by a line of red wine lees running through its middle, which is gorgeous on a cheese plate.
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ONETIK, OSSAU IRATY AOC
A true AOC gem. It`s significant fruity nutty flavor is derived from milk from Manech and Basc Beanaise sheep. A perfect picnic cheese. Pairs well with nearly any fruit or vegetable, and also salty meats such as Prosciutto di Parma.
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ONETIK, TOMME CHABRIN
Onetik Tomme Pur Chevre is a goat’s milk cheese from the Basque region of France. Tomme Pur Chevre is aged for 3 months and forms to a willowly, natural rind. With a creamy forest mushroom belly, this chevre leans clean toward the finish.
Onetik cheeses are made in the small village of Macaye at the foot of the Pyrenees Mountains in Basque Country. For over 30 years Onetik has collected milk from Berria Cooperative farmers to make authentic and delectable cheeses using the traditional methods handed down by their ancestors.
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P. JACQUIN ET FILS, BUCHETTE WITH FLOWERS, RETAIL
Jacquin Buchette Aux Fleurs is a beautifully creamy goat’s cheese from the Loire Valley of France. Bountifully dressed in rose petals, cornflowers, and marigolds, this petite retail size presents beautifully individually or as accompaniment to a gift set. With delicate herbality, notes dance with bright citrus atop fresh grassy notes.
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P. JACQUIN ET FILS, TOMME DE CHEVRE GRAND-MERE ADRIENNE
“Grandmother Adrienne” is a beautifully bloomed goat cheese. It has a fudgy texture towards the center and a runny, melted ice cream consistency near the rind. Tomme de Chèvre Grand-Mère Adrienne displays flavors of buttermilk, lemon, and faint minerality, and is an elegant addition to a cheese course or simple meal with a fresh salad, bread, and white wine or wheat beer.
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P. JACQUIN ET FILS, TOMME DE CHEVRE GRAND-MERE ADRIENNE WITH TRUFFLE
“Grandmother Adrienne” is a beautifully bloomed goat cheese. It has a fudgy texture towards the center and a runny, melted ice cream consistency near the rind. A thick layer of black truffle bisects the cheese and heightens its richness with umami flavors.
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P. JACQUIN ET FILS, VALENCAY WITH ASH
The AOC has designated that Valencay is one of France’s elite cheeses. Century-old techniques are used to make Valencay. This white cheese is made in the shape of a pyramid with the point missing at the top. It was first made into a perfect pyramid until Napoleon, after losing his campaign in Egypt, caught a glance at the cheese and it reminded him of the Egyptian pyramids. In a violent outrage, he chopped off the top of it with his sword. Afterwards, cheese makers throughout France were ordered to created Valencay the way Napoleon “revised it.” Covered with ash to facilitate the development of mold, this cheese ripens in a well-ventilated room at 80% humidity. It matures for 3 weeks before it is ready for sale.
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PONT L`EVEQUE
4# Square cheese that is a soft washed-rind cheese with a bigger more intense flavor than a Camembert.
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PORT SALUT
Port Salut is a creamy, mellow semi-soft cow’s milk cheese with a bright orange rind and a mild, sweet flavor. Originally created by Trappist monks in Western France during the French Revolution, the cheese was a means of survival. When they returned to France, they continued to make their new style of cheese. Unlike many other French cheeses, Port Salut is rather mild and sweet in flavor. Its light yellow paste is smooth and velvety with a touch of tanginess. Port Salut may be served at room temperature as a table cheese, but it also melts well for cooking.
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ROULE HERB, FRENCH
A fresh herb and garlic cheese created in 1980, Roule is made without rennet and is suitable for vegetarians. Roule is fresh cheese rolled with fresh herbs into a Swiss roll/jelly roll form. It is a very light and creamy spreadable cheese that seems to melt in your mouth. Always a crowd pleaser.
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RUDOLPHE LE MEUNIER, CREMEUX DE CITEAUX
This gourmet double cream cheese is produced in Burgundy. Under its thick white fluffy crust hides a foamy and slightly moist fromage. Sweet, slightly acidulous, the Cremeux des Citeaux is also available filled with Tuber Aestivum Vitt truffle. The more refined the cheese, the more the fine and delicate scent of the truffle is diffused in the cheese paste.
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SAINT ANGEL
St. Angel is a triple cream specialty cheese. This cheese knows no season. Regardless of which batch you get your hands on, St. Angel will be consistent, extremely creamy, and very succulent. This very approachable cheese consists of a mild and buttery paste surrounded by a very thin and soft edible rind. Try this cheese on a cheese plate as a dessert course, or a light meal with salad and fruits like pears or apples.
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VALBRESO FRENCH SHEEP FETA
A rich and tangy taste, with a creamy texture.Cut into small cubes for salad or thick slices covered with eggs for an omlette. An authentic mediterranean culinary heritage. Serve as a table cheese with vegetables, ham, dried fish or fruit
