French Cheese

Bleu d'Auvergne is an old traditional French cheese, an AOC cheese, made from raw cow's milk, produced in the Auvergne region, like the Fourme d'Ambert. The Bleu d'Auvergne is quite different though, it is an aromatic cheese, salty and rich, piquant and... read more

This particular Brillat Savarin is unique because it is ripened under a thin coat of wrinkled yellow Geotrychum mould naturally found in unpasteurised cow's milk. This mould is rarely used because it is hard to wrap, but the poplar wooden box creates the... read more

Comte A.O.C. is a handmade artisan cheese. It is aged for more than 1 year, resulting in a masterpiece. This hard cheese has a full spectrum of delicious flavors: nutty, creamy, fruity, peppery and toasty. The body is satiny and ivory-colored with many... read more

Delice de Bourgogne is a French gourmet cheese and was the fruit of the imagination of the famous gastronome of the 18th century, Brillat Savarin. The cheese is made from pasteurized cow's milk with added fresh cream, resulting in a triple-cream... read more

Epoisses is made in a small town in Burgundy, in France and is one of the great gourmet cheeses of France and of the world. Each gourmet cheese is covered in an edible reddish-brown coating, and underneath that coating is a creamy, soft, white interior... read more

This French treasure, from the Auvergne region, is made from raw cow's milk. The Fourme d'Ambert is an ancient French gourmet blue cheese. 'Fourme' is describing its cylindrical shape. Ambert is the town in Auvergne mountains where the cheese is created.... read more

Raclette cheese may be the world's most famous melting cheese, and it is made in the Savoie region of the Alps, in Switzerland and in France. Our French raclette cheese is made of cow's milk and matured for at least 5 months in respect of the French... read more

This French 'Baby Swiss cheese' is made from pasteurized cow's milk and has a delicious sweet and nutty flavor, very similar to an Emmental (that is the Swiss they refer to) or a Jarlsberg (also a cheese that takes after the Swiss Emmental).The rind has... read more

Mimolette is a gourmet cheese that looks like an orange soccer ball with a light powdering of snow. This mature version of the French cheese from Normandy is a pressed cooked cheese that is aged for 12 months.Mimolette has a distinctive flavor of... read more

The most notable characteristics of this Munster cheese are: stinky, sticky and French. Munster is the only known cheese coming form the Alsace region in Northeastern France. The stinky and the sticky are a result of washing the rind with a brine, a... read more