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| Saint Marcellin |
| Saint Marcellin has a soft, creamy texture and a slight mushroomy aroma of the Geotrichum rind. The small wheels are so young and tender that they are generally packaged in a small terracotta pot.
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| Pierre Robert |
| Pierre Robert is a decadent triple-crème-style cheese from Seine-et-Marne. Buttery, smooth, and mild, Pierre-Robert appeals to anyone craving pure and utter decadence.
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| Chaource |
| Chaource is named after the small town in France where it has been made since the early 14th century. Its taste has hints of mushrooms with a creamy, smooth finish.
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| Morbier |
| Morbier is an aromatic and surprisingly mild French cow's milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. It has a mild flavor and wonderful, nutty aftertaste.
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| Livarot, Artisanal |
| Livarot hails from the Normandy and is easily distinguished by its strong, aromatic pungency and the five bright orange strips of raffia that bind its edge and help keep its form during ripening.
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| Gouda, Aged Four Years |
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Gouda is simply unrivaled for that perfect balance of salty and sweet. Deep caramel in color, crunchy, flaky, and meltingly smooth on the tongue, a true cow's milk Dutch Gouda bursts with flavor.
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