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Perfectly creamy when served at room temperature, made with pastuerized goat's milk with a blooming rind, and aged for two months, during which time it develops a hard, edible crust. Taste is sharper near the rind and gets richer and towards the middle.
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A soft, old fashion farmhouse cheese from the Brie region of France. If you like your cheeses creamy, this cheese is certainly dreamy. Brie is delicious when paired with bread or rustic rolls as a spread, especially when spread on fruits like apples.
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Triple cream, a soft cow's milk ripened cheese with 72% cream. Sold in the 500gr wheel, sometimes we will receive a different label than what is pictured.
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Produced from cow’s milk, it's soft and creamy and will get both crumbly and softer over time. It takes a total of 21 days to craft the maturation and aging of this delicious cheese.
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The most versatile pateurized fresh goat cheese we could find, creamy and tart. Sold in a 10 oz. log. The Chevre Blanc's textures vary from soft, but firm like cream cheese to extremely hard.
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Ingredients: Pasteurized goat's milk, cheeses cultures, enzymes and salt.
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The Comté takes months to properly age. Produced from the milk of cows that have been fed from the rich pastures of the Jura mountains, no additives are mixed with the milk making it a fresh, very creamy, sweet and healthy.
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Crottin is a semi-ripened goat cheese straight from the village of Chavignol in the Loire Valley of France. The perfect ingredient for a chevre salad!
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Known familiarly as the cheese that runs away, Epoisses is a soft, washed-rind cow's milk cheese from the village of Epoisses in eastern France.
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Made from sheep's milk or cow's milk, and has a rich texture and nutty finish.The sheep's milk gives the cheese burnt-caramel flavor, and is available only from winter to early summer and cow milk is used for the rest of the year.
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A lite version of D'Affinois. A soft, goat's milk cheese with a brie-like consistency. This French cheese is perfectly smooth and incredibly rich in taste and flavor.
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One of the world's best. made with raw cow's milk, mild , creamy and rich to taste.
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A double cream with a triple cream personality. Mild, soft & creamy cow's milk, with a light rind & buttery taste.
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A cow's milk cheese, with the subtle cherry flavoring of Kirsch. Kirsh is so soft that it's often compared to silk. The cherry flavoring helps give the cheese an extra kick
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A popular French spread, consisting of smooth, creamy cheese layered with finely chopped walnuts. It is made with pasteurized cow's milk.
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Pasteurized sheep's milk, aged for 4 months, medium-firm texture is creamy and nutty. Its rind is edible with a slightly tart taste.
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Type: pasteurized sheep & cow's milk. Peel off rind before eating.
Characteristics: Semi-soft textured encased in a natural rind. Smooth with a fruity flavor.
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One of the premier ewe's milk cheeses in France. A wheel weighs approximately a pound and a half.
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Leroy Cheese is a unique, cow's milk cheese from the wondrous Pyrenees Mountains of southern France.
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Cow's milk with peppercorns throughout. from the Pyrennees Mountains.
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Resembles a cantalope, recipe is from the 17th century and aged in a cave for 12 months, has a subtle fruity flavor and a mellow nutty flavor. Compliments a light red wine or fine ale.
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Aged for 2 months with pasteurized cow's milk and is known for its long-lasting flavor and taste.
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Semisoft, cow's milk cheese with a thin layer of ash in the middle. Revered for its richness in flavor and texture.
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A cow's milk cheese that is creamy and supple with a aromatic kick.
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A goat's milk cheese from France, is pleasantly piquant in both flavor and aroma. This cheese was meant to be an appetizer because of its original taste, but most of all because of its shape and size
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A spreadable cow's milk with 75% butterfat and triple cream consistency and robust flavor.
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Pont-l'Évêque is one of the many popular cheeses of France - boasting a smooth texture, creamy flavor, and pungent aroma.
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One of the milder French cow's milk cheeses. It is characterized by its orange crust, mild flavor, and sometimes pungent smell.
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Made in limestone caves in France and aged for 150 days on oak planks. A raw sheep's milk cheese has a piquant flavor with a smooth, creamy texture.
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Societe is known to produce the best variation of this tasty blue cheese. It is known as some of the most flavorful roquefort,
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St. Andre cheese is the richest and robust French cheese in Penn Mac, and is often defined as one of the most heavenly French cheeses.
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Pressed, uncooked, cow's milk cheese that takes 3 to 8 weeks to properly age. It's salted and wrapped in cloth during the maturation process to keep it's great flavor. Pairs well with red wine.
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A raw milk cheese, made in the French Pyrénées. It is mild, creamy and slightly salty and of course, sweet. This cheese is mild and great as an
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