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.
Lighter than Gorgonzola, richer than Danish Blue, this English Blue is just right.
An intense cow milk cheese, creamy and rubbed with Marc de Bourgogne.
One of France's oldest cheeses, Livarot is a rich and complex cheese from Normandy, pungent and bold, creamy and smooth.
Bold and piquant cheese also known as Bellelay; strong nutty and fruity flavors, best enjoyed shaved. Very pungent!
Arguably the most popular of French cheeses, this Brie has a velvety taste and bears the AOC standard, undisputable mark of quality.