Morbier
A semi-soft, unpasteurized, creamery, cow's milk cheese from
Franche-Comte. The yellow-brown or pale gray rind is thick,
moist and leathery. It has a creamy brown crust, the interior is
two layers of glossy, yellowish-ivory paste, separated by a
thin flavorless layer of ash. This separates the morning
milking from the evening milking. It is a creamy cheese with a
flavor of nuts and fruit and an aroma of fresh hay. The
cheese is elastic and springy, with a pungent, yeasty aroma
and a sweet, fruity taste.
La Roche Blue
This French blue cheese is produced in Normandy. It is made
from pasteurized cow’s milk and is laced with wonderful
craters of blue veining. It is both creamy and mild. Simply
awesome for stuffing your martini olives.
Roquefort
It has a tingly pungent taste and ranks among blue cheeses.
Only the milk of specially bred sheep is used and is ripened
in limestone caverns. It has the cylinder-shape with sticky,
pale ivory, natural rind. Ripe Roquefort is creamy, thick and
white on the inside and have a thin, burnt-orange skin. Also
frequently added in dressings and salads.
Pico Affine Picandine
The flavor of this buff-colored, custard-soft goat's milk
cheese is the very essence of nutty; an excellent cheese.
Enjoy as dessert with fresh seasonal fruit and walnuts and
pair with a white burgundy or chardonnay.
Valfrais
Imported from France this fresh cow's milk triple cream
cheese is delicately flavored with garlic and herbs. Smooth
and mild it is wonderful as a spread for bread and
vegetables, or coupled with fresh spinach and ham for
stuffing chicken breasts.
