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| Laurier |
An Artisanal Exclusive
This cheese was developed over the course of a year after conversations between Artisanal's Director of Affinage and Adeline Druart, Master cheesemaker of Vermont Butter and Cheese.
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| Tarentaise |
25th Annual Conference Winner,
American Cheese Society
Vermont Tarentaise has been made by John Putnam from organic cow's milk at Thistle Hill Farm in Vermont since July 2002. Based on the Alpage-style cheese Abondance, Vermont Tarentaise is fairly firm and aged for at least six months.
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| Mousseron Jurassien |
| Smaller than a wheel of Comté, the Mousseron Jurassien is a firm, raw milk tomme, that delivers the complexity of flavor of Jura mountain vegetation.
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| Fourme d'Ambert (AOP) |
| Fourme d'Ambert is a rich and creamy cow milk blue from the Auvergne region of France. It has a thin, yellowish rind mottled with sandy molds.
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