Stinky Cheese

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'Bijou' means jewel in French, and this one is surely a gem. Made in Vermont, this cheese is modeled after the classic French style of goat cheese called 'Crottin'. Crottins are enjoyed at various stages and ages. When fresh they're mild and... read more
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Bleu d'Auvergne was developed as a model of another French cheese, Roquefort, but using cow's milk instead of of sheep's milk. Legend has it that an Auvergne peasant, around 1845, decided to sprinkle his cheese with a blue mold that he found... read more
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Will Studd Brillat Savarin cheese IGP is handmade from enriched cow's milk in Burgundy France, using gentle overnight lactic fermentation techniques similar to those used in the Brie region near Paris. The soft, rich, creamy, buttery flavors... read more
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Camembert is a superstar, for good reason. An impressive stand-alone, and endlessly versatile, there are many ways to enjoy this iconic cheese. Compared to its cousin brie, Camembert is a smaller wheel with stronger, earthier flavors. Depending... read more
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Le Conquerant Camembert is a close cousin of Camembert de Normandy. Its strong aromatic hints of wet straw, brassica and apples are a reminder of why this authentic cheese has become a proud symbol of French cheese-making skills. Handmade in... read more
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A flower-shaped creamy cheese from Lena Illinois. This cute cheese is mild and creamy with a soft white mold exterior, tinted orange. A milky flavor is underlined by sweet, buttery, and mushroom notes.  In 1953, Dorothy Demeter was... read more
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If you're familiar with French cheese Morbier, you may recognize Coppinger, made by Sequatchie Cove Creamery. Nathan and Padgett Arnold are the owners of this small creamery that is 100% solar powered, tucked into the Sequatchie Valley in the... read more
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Delice de Bourgogne is a French gourmet triple-cream cheese, luxurious and indulgent. The cheese is made from whole cow's milk with added fresh cream, resulting in a richness and texture that's almost like frosting. Delice de Bourgogne has a... read more
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Le Conquerant Pont L'Eveque is a traditional washed rind cheese from the Normandy region of France. This pungent, monastic washed-rind cheese comes from the heart of the Pays de Auge in Normandy, France. It is specially made for Will Studd... read more
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Epoisses (pronounced 'ay-PWOSS') is made in a small town in Burgundy, France and is one of the great notable cheeses of France and of the world. Each cheese is an entire wheel, cradled in a small wooden box. The rind is moist and reddish-brown... read more
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Foxglove must be a work of genius. Unlike anything we've tried before, Foxglove is a double-cream (think buttery richness), washed-rind (think pungent and funky) cheese. The flavor is reminiscent of Taleggio - meaty and salty, but with a... read more
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Raclette may be the world's most famous melting cheese, and deservedly so. It's made in the Savoie region of the Alps, in Switzerland and in France. Our French Raclette cheese is made of raw cow's milk and matured for at least 5 months in... read more
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If you're looking for the closest cheese to real French Brie, this is it. Fromage de Meaux is very similar to authentic 'Brie de Meaux', save for one difference: Fromage de Meaux is made with pasteurized milk instead of raw milk. American brie... read more
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Luscious, silky, divine. A real crowd-pleaser. Fromage d'Affinois is like a brie but a 'double-cream' version, meaning it is twice as rich as traditional brie. This cheese is produced using a special method of ultra-filtration, which creates a... read more
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Gorgonzola is Italy's best-known blue cheese. But there are actually two distinct versions of this cheese. The drier, aged version is called 'Gorgonzola Piccante' or 'Mountain Gorgonzola'. The younger and more mild version is called 'Gorgonzola... read more
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Grayson is a pungent washed-rind cheese made in the green rolling hills of Appalachia, modelled after such European classics as Taleggio and Pont l'Eveque. Grayson is soft and dappled with holes, with a reddish-orange tacky rind. Grayson's... read more
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If anyone needs proof that American cheeses are some of the finest in the world, let us introduce Harbison. This truly magnificent cheese is made in Vermont by Jasper Hill Farm, one of America's most impressive cheese producers. Harbison is the... read more
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Cow, goat, and sheep milk are blended to create this elegant cheese. It looks like a white cupcake without the frosting, and tastes even better. The texture is fluffy, silky and moist. The flavors are light and fresh, like tangy cream. Dip a... read more
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Deliciously soft and fragrant spruce-bark bound cheeses have been enjoyed as a winter treat in the mountains that border France and Switzerland since the Middle Ages. Traditionally, these cheeses were produced when the cows returned from... read more
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Limburger has a smelly past. But to clarify, it's only the rind that gives Limburger its reputation as a 'stinker.' Limburger was originally created by Belgian Trappist monks in the monasteries near Limburg in Belgium. A hundred years ago the... read more
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Mt Tam is an organic triple-cream cheese from California's Cowgirl Creamery. Triple-cream cheeses are made by adding extra cream to whole milk, creating a milk base that's much richer than regular cow's milk. The result is a wheel of divinely... read more
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French Munster is the defining cheese of the Alsace region of Northeastern France. This cheese has very little in common with the neon orange-edged block in an American deli case. This Munster has a long tradition of careful production,... read more
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Pont L'Eveque is related to the brie family, but more intense in flavor. Aged for 4-6 weeks, it is divinely complex and satisfying. When cut, the interior will bulge, but never ooze. The flavor is reminiscent of bacon and cream, with notes of... read more
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When you like melted cheese, like in fondue or grilled cheese, chances are that you'll like a Raclette cheese as well. Reading Raclette is made by Spring Brook Farm and is an American artisanal version of the famous Alpine melter Raclette which... read more
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Roquefort is a raw milk product made from sheep's milk and it is protected by an Appellation d'Origine in France and in Europe, meaning that all cheeses using the name must follow a production and affinage process that adheres strictly to... read more
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Born in an extraordinary location, Roquefort Societe cheese is made with perfumed raw milk from an incredibly adaptable breed of ewes, Lacaunes. Each sheep gives 16 gallons of milk per season – much less than cows - making this milk rare and... read more
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Rouge is a washed-rind Brie cheese that sports a warm orange rind with clouds of white. During the 2-week aging process, each cheese is smeared by hand to develop flavor within the cheese. Rouge is buttery and luscious but as it ages, it... read more
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Rougette is an interesting German cheese. It is a triple-cream, soft ripened cheese with a washed rind. The cheese looks like wearing two coats, a red coat that is covered with a white coat. Quite interesting on a cheese board. The cheese has a... read more
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Taleggio is a soft Italian gourmet cheese that is named after the valley of Taleggio, Val Taleggio, in the Bergamo Alps and dates back to even before the 10th or 20th century. This old cheese is considered a delicacy and can be served on its... read more