France

Somewhat analogous to Prosciutto di Parma and Serrano, differing microclimates, feed, and aging processes produce similar yet distinct flavor profiles for the three. Bayonne ham is generally sweeter and less salty than its Italian and Spanish cousins

Pont L’Eveque has been made in Normandy since at least the 12th century, and was allegedly first made by Cistercian monks.  Originally known as “cherub”, it later took the name “augelot”, it then acquired the name of the village around which its production was centered. Under its yellow washed rind lies a blonde, soft textured paste. Styled without...

One of the smallest family producers in Bourgogne perfected this modern twist on a classic French triple crème in 2005. Cremeux marries the silky texture of Brillat-Savarin with the useful format and durability of retail favorite Delice de Bourgogne. A true cheesemongers triple-crème.

Imported from Ferme de la Tremblaye, this irresistibly creamy Goat Camembert is tangy with a mild goatiness and a smooth buttery finish.  The cheese is soft but not runny, surrounded by a delicate bloomy rind.

Brie Fermier is assertive, complex, and unforgettable. Our staff praises its buttery texture, oozy at the rind, firmer center that softens and runs as it reaches peak ripeness. The sweet cream and button mushroom flavors of a well-made brie are deepened by a distinct vegetal note- with hints of asparagus, broccoli and tomato. The thin but toothy rind adds a slight bitter edge.

This smaller-format Camembert Fermier echoes the mushroom and butter flavors of the Brie Fermier, but with the vegetal notes toned down. Its aroma is mustier, with a suggestion of herbs. The texture is more uniform, on the springy side but still creamy.

The ash-rinded Persille de Chevre is a rich and hearty goat blue. The goat flavor is more pronounced here, with more aggressive salt and a nice peppery finish.

Campagnier has a washed rind tinted with annatto for extra color. It has the signature silky texture of d’Affinois with a subtle meaty flavor and pleasant fruitiness, the perfect washed rind for the funk-phobic customer.

This very unique combination of goat’s milk and blue mold is covered in an ashed bloomy rind. Despite how powerful this cheese may sound, it is actually quite mild, with notes of hay and earth, and a dense interior. Le Fleur Bleue is produced in Rambouillet, in the Île-de-France region.

This cheese comes to us from the Burgundy region. Made from cow’s milk, this washed-rind cheese is fruity, floral and woodsy with a lingering smoked meat finish. Its supple texture and small format make it an easy sell in your cheese case.