France

Beurre de Baratte is made exclusively from the best milk from Normandy, which is distinguished by its exceptional richness in fat, protein and vitamins. Exhaling sweet notes of hazelnut and milk, Isigny’s butter comes from an old-fashioned and traditional churning process. It is the slow maturation that allows the cream to develop. Guérande salt crystals are added, giving it...

In a pickle searching for the perfect condiment? Look no further than the cornichon. These petite, tart and crunchy gherkins are the perfect pick-me-up for deviled eggs, tuna/egg salad or a charcuterie board.

These distinct, crescent-shaped French olives are widely loved for their buttery, sweet, and nutty flavor profile and their crisp, meaty texture. The unmistakable bright green color of the Lucques is a result of being picked early, giving them their unique fresh taste.

Selected by Essex St. Cheese Co., Sagesse Comté (formerly “Symphony”) represents the highest level a wheel of Comté can achieve at Marcel Petite. Only 2% of all production reaches this point. Sagesse Comté is selected in line with the Essex flavor profile, but is bigger and broader in taste with a darker paste and immense tyrosine crystallization. This is an unpasteurized...

Gabriel Coulet is a family business and a well regarded cellar which proudly preserves an age old tradition. Their Roquefort has a wonderful creamy paste with a buttery texture, a peppery bite from the veining, and a nice salt finish.

Produced in limited batches with pasture-grazed cow’s milk from Normandy, France. Cave-aged on wood planks for 6 months minimum, this hard cheese has a deep, earthy flavor with a naturally rustic rind.

Originally created in the 1930s and named for the famous 18th-century gastronome, Brillat-Savarin, has recently received a makeover. This cheese still shows its creamy decadence, but the mild, bloomy rind is now coated in candied papaya for a savory and sweet treat.

This delightful cheese comes from the Isigny Ste. Mère dairy cooperative of 570 farmers located in Normandy, France. This coastal region of France is lush, green, and covered by sea-salted dew marshland that produces fertile grasses. Normande and Holstein breeds of cow graze on these grasses to produce high-quality butterfat milk with nutrients and minerals. They ripen on wood...

Originally created in the 1930s and named for the famous 18th-century gastronome, Brillat-Savarin has recently received a makeover. This cheese still shows its creamy decadence, but the mild, bloomy rind is now coated in a cranberries.

The history of butter in France can be traced back hundreds of years. The quality of their butters is reflective of the milk produced from the local cows. Beurre de Baratte, translated as “churned butter”, is made using the Baratte process, which was developed by French butter dairies. The Baratte process creates that famous French butter taste and texture by separating...