France

This goat’s milk gem shows a fudgy center with a softer paste developing beneath the wrinkly, bloomy rind. You will first notice its bright, tangy sour cream flavors, finishing with a hint of yeasty bread dough. Sarlet comes to us from the goat cheese experts at Chevrefeuille in the Aquitaine region of France.

Soumaintrain was created over 100 years ago in Burgundy, France. It is washed only in brine and displays a supple texture with a dense interior. This cow’s milk offering is initially vegetal, nutty and slightly floral. It has a restrained funk and finishes with flavors of mushrooms and beef gravy.

Brie L’indulgent is made by Societe Fromagere de Raival, the same makers of the ever so popular, le Châtelain Brie. Unlike Châtelain, this brie is a triple crème, meaning it has about 70% butterfat content. The paste is dense and fudgy, it melts in your mouth just like butter.

Quite literally Pavé d’Affinois means Cobblestone from Affinois. Unsurprisingly the square shape of the cheese gives rise to this name. Deliciously creamy with a silky-smooth texture, Pavé d’Affinois has a sweet yet mild flavour. It melts in the mouth to reveal a fresh burst of milky goodness and hints of grassy pastures. The soft oozing ivory interiors are coated with an...

Caprifeuille is a goat milk log covered with a geotrichum rind that gives the cheese a delicate bite. Beneath this rind is a surprisingly dense, yet supple paste. This cheese pairs excellently with honey, figs, and toasted nuts.

A rare and delicious triple cream cheese with garlic and herbs, made in the little village of Pommard, Burgundy.

A rare and delicious triple cream cheese with black currant, made in the little village of Pommard, Burgundy.

A rare and delicious triple cream cheese with honey spice, made in the little village of Pommard, Burgundy.

A rare and delicious triple cream cheese with garlic and herbs, made in the little village of Pommard, Burgundy.

The latest entrant into the blue/brie mix, St. Angel Blue is a small triple crème square with some mild blue veining. As can be imagined with a triple crème, the flavor is buttery and rich, offset by a light earthiness from the blue. While some blue/brie wheels can develop thick and bitey rinds, St. Angel Blue has a soft thin rind that does not compete with the velvety paste.