Browse our selection of imported French gourmet cheeses. Mention French Cheese and the mind immediately conjures up images of Brie, of Camembert, of the great blues, of the pungent aromas of the great stinky cheeses - surely every gourmet has their own image of French Cheese. France for years has set the quality bar for many of the smaller cheese makers all over the world who hope to at best, imitate the great French cheeses. The French protect a number of their cheeses by a Protected Designation of Origin (AOC in French), stringent designations of geographical origin for traditional specialties. Do treat yourself to our great French gourmet cheeses, and share your opinions with others in a product review.
France also has a large variety of raw milk cheeses, many of which are not available in the US due to USFDA regulations. Fortunately, some of the great French cheese makers do make their iconic cheeses in a pasteurized version; a viable alternative to those raw milk cheeses that we are unable to obtain in the US.
Our Featured French Gourmet Cheese
Brillat-Savarin is a decadent triple cream gourmet cheese; one of the richest cheeses. A taste to be savored when you are feeling truly ready to be pampered. Brillat-Savarin was created by Henri Androuet. He gave it the name of the famous 18th century French gastronome, Jean-Anthelme Brillat-Savarin, the author of the 'Physiologie du gout' (Physiology of Taste), published in 1826; 'Tell me what you eat and I will tell you what you are.'
Brillat-Savarin is made from pasteurized cow's milk, enriched with cream. It is a soft-white cheese of round shape with a thick, velvety, white crust. It has a light downy white rind and the cheese cuts like butter. Brillat-Savarin has a really milky aroma with light lemon sour tones. The adage for this cheese is 'the younger the better.' If allowed to mature for too long, the rind darkens and the paste becomes unpleasantly oily.
Rouzaire won a Super Gold Award at the 2010 World Cheese Awards. read more...