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This pasteurized butter, recognized for its high quality, comes from the best grasslands of the Norman grove and pastures (called Bocage Normand). It is exceptionally rich in carotenoids which give the natural buttercup color. Notes of hazlenuts and sweet cream are present in its flavor. One of the few butters granted AOC status.

Launched in 1971, Chaumes is a relatively new cheese. A Trappist-style, washed rind cow’s milk cheese, Chaumes is mild flavored and supple, with a distinct orange rind. Chaumes is a great introduction into the washed rind category. This cheese melts beautifully, try it in polenta or grits.

Le Chevrot is a crottin- (krah-TAHN) style cheese, which describes a small, cylindrical cheese made from goat’s milk. Some say that the name, crottin, was derived from the small clay oil lamp used by goat herders to light their barns. Others claim that the name comes from the French word referring to a lump of dung, or the appearance the crottin takes on once it is very aged....

Smooth, pale, golden paste with scarce eyes. Comté has nutty, fruity, and toffee notes. This cheese cubes, shreds, and slices well – a great melting cheese and perfect for a classic fondue. Also available in 1/4 and 1/8 wheels.

Smooth, pale, golden paste with scarce eyes. Comte has nutty, fruity, and toffee notes. This cheese cubes, shreds, and slices well. A great melting cheese and perfect for a classic fondue.

The flavors of Arnaud Comté start from the meadows of the Haute Jura, a wildlife national park just on the border of Switzerland. The cows graze on 1,500 different species of wild flowers. The milk is collected by numerous small dairies, and after the wheels are formed, they are transferred to the affineurs at the Charles Arnaud cellars. The cellars are almost two football fields...

Essex Cheese Company’s Daphne Zepos and Jason Hinds select cheeses produced by a handful of co-operatives and aged by Master Affineur Claude Querry at Marcel Petite’s Fort St. Antoine in the heart of the Jura. Expect rich cream and butter flavors, balanced by nuanced savory notes of roasted nuts. An excellent example of a classis French mountain cheese.

Made in heart of Canada’s Cheesemaking industry. This Cheese has a smooth texture with a sharp, robust, and tangy flavor. Robert F. Hart began making this fine cheddar in 1933. Today, Black Diamond is probably Canada’s most well known cheddar. Pairs well with light dry wine, rose, light fruity wine, full bodied reds or ports, ale, dark or imported beer.

Made in heart of Canada’s Cheesemaking industry. This Cheese has a smooth texture with a sharp, robust, and tangy flavor. Robert F. Hart began making this fine cheddar in 1933. Today, Black Diamond is probably Canada’s most well known cheddar. Pairs well with light dry wine, rose, light fruity wine, full bodied reds or ports, ale, dark or imported beer.

Sharp, piquant, and slightly salty taste with the traditional blue “bite.” Excellent on its own, crumbled on salad, in dressings or as a delicious addition to creamy pasta dishes.