Traditionally melted over a fire and the soft cheese scraped onto a plate, this is a staple in French alpine cuisine.
Raw cow’s milk cheese with a pronounced nutty flavor and firm texture, creamy-delicious when melted.
A creamier version of the supermarket aisle variety, this is milder and sweeter than other blue cheeses, perfect for the more sensitive palate.
Creamy-crumbly blue-veined Gorgonzola, made with farm-fresh ingredients and aged for over 90 days
A winter favorite in France and Switzerland, this semi-hard cow's milk cheese is often enjoyed melted over breads, meats and other dishes.