 From: $8.15 The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp.
Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born.
This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrap... |  From: $12.53 Fourme d'Ambert is an ancient French gourmet cheese from the Auvergne that was being made long before English Stilton, which it somewhat resembles.
Fourme d'Ambert is a raw cow's milk gourmet cheese with light blue veining. The cheese has a rough gray-brown rind and the cheese is firm, has an ivory color with greenish-blue veining. It has an interesting aroma of roasted nuts and a fruity flavor and is aged for over 60 days.
'Fourme' comes from the Latin 'forma' (form), referring to the container used to hold the curd. Afterwards, the name 'forme' was retained in the mountains of Forez and Auvergne to refer to cheeses from the region. Fourme was sold primarily at the market in the village o... |
 Your Price: $11.30 La Roche is a smooth, creamy blue cheese. This gourmet cheese is full of pleasure and mystery; under its thin rind La Roche produces a generously veined creamy paste. Its delicate aroma and balanced flavor give it an unusual, authentic character.
This gourmet blue cheese has an irresistibly flavor that can be combined with a broad range of scrumptious ingredients.
It goes best with firm whole wheat bread. Walnuts, almonds, raisins and dried apricots or even fresh fruits are all worth trying.... |  Special order, contact us for availability Langres is sticky on the outside, firm and supple on the inside. It is a relatively mild cheese that melts in the mouth. The paste is very creamy with a pretty pale yellow color and a sweet aroma of lemons and a touch of bacon. The flavor is strong, not sharp but creamy.
This is an AOC cheese that has been made for at least 300 years, but one that until recently could only be found in Champagne. Langres is a slowly-maturing gourmet cheese: it can take up to 3 months before it is ready to be sold.
The so-called well on the top of the cheese results from the fact that the Langres, unlike most other cheeses, is not turned during the maturing phase. It is a relatively small cheese and it usual... |
 Sold out, more expected soon Le Vache de Chalais looks like a Banon, and is made from cow's milk, as the name indicates. It is truly a gourmet cheese, wrapped in chestnut leaves or grape leaves that has been soaked in white wine (eau de vie), and tied with raffia.
This lovely cheese comes from the Provence, which is the same region as Saint Marcellin. When the cheese is young, it is chalky and crumbly, with a sweet-tart tang, but during ripening, when the leaves become more brittle and turn brown, the cheese becomes creamier.
The rind will be covered with a blue-yellow mold crust and is slightly chewy. The flavor is complex and you might need a couple of bites to really appreciate all the flavors.... |  Your Price: $11.50 Morbier A.O.C. is a 'lait cru', raw milk cheese. It has a soft paste that has a distinct aroma and with a flavor that only lingers on your taste buds for a short while. The maturation of Morbier is usually 3 months.
At first glance this French gourmet cheese from the Jura looks as though it has a band of mold running through the middle of it. In fact, it is ash or charcoal. In the past the cheese was made from leftover curd from other cheeses. In those days Morbier was made on farms on the lower slopes of the Jura during the winter months.
The first day's curd was preserved by a layer of ash until the next day's curd was added.
Morbier is made in flattish cylinders with a grayish-brown ri... |
 From: $9.13 Port Salut is a traditional monastery cheese and is also known as Saint Paulin. Port Salut is a creamy, semi-soft cheese made from cow's milk. It usually has a wheel-shape. The thin, washed rind is smooth and leathery. It ranges in color from pale yellow to bright mandarin orange.
It was the first French cheese produced from pasteurized milk. We cut and wrap this cheese in wedges of 8 ounces and 1 pound.... |  From: $17.05 The French gourmet cheese Saint Agur originates in the village of Monts du Velay in the mountainous Auvergne region of central France, an area renowned for a centuries old tradition of blue cheese making.
This lovely gourmet cheese is made from pasteurized cow's milk enriched with cream; it’s a double-cream cheese. A rich blue cheese with a smooth, creamy texture that provides just the right reason to take and break and enjoy a fine cheese tasting session.
Saint Agur is easy to recognize by its unusual octagonal shape. It is rindless and packaged in foil, a common practice that prevents further blueing. We are pleased to have this fine gourmet cheese in our assortment and feel confident th... |