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 lush, creamy and buttery cow's milk cheese, this Camembert from Normandy has a mild flavor that finishes smoothly on the palate.
A winter favorite in France and Switzerland, this semi-hard cow's milk cheese is often enjoyed melted over breads, meats and other dishes.