French Cheese Collection
Brillat Savarin – Texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavors are of butter, salt and cream with hints of mushroom, nuts and truffles.
Bucheron - Two texture magic that every sliced round has to offer; a fat, sometimes inch thick, cream line forms beneath the downy, edible white rind- a perfect visual of surface ripening in action.
Cantal - Earthy, nutty, strong, sweet and tangy, Cantal works well with nuts, grapes and apples. It can be used in salads, soups, cheese fondues or gratins.
Roquefort - The ‘cheese of kings and popes’, this raw sheep’s milk Blue cheese is aged in the limestone caves of Roquefort, France. It has an intense aroma, taste and is spicy to piquant.
Crackers or sliced baguettes sold separately.
Brillat Savarin – Texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavors are of butter, salt and cream with hints of mushroom, nuts and truffles.
Bucheron - Two texture magic that every sliced round has to offer; a fat, sometimes inch thick, cream line forms beneath the downy, edible white rind- a perfect visual of surface ripening in action.
Cantal - Earthy, nutty, strong, sweet and tangy, Cantal works well with nuts, grapes and apples. It can be used in salads, soups, cheese fondues or gratins.
Roquefort - The ‘cheese of kings and popes’, this raw sheep’s milk Blue cheese is aged in the limestone caves of Roquefort, France. It has an intense aroma, taste and is spicy to piquant.
Crackers or sliced baguettes sold separately.