 |
| Coulommiers |
| Coulommiers is a member of the Brie family, smaller and thicker than the more typical Brie-style cheeses. It has soft mushroomy flavors with a hint of sweet almonds in the winter months and a whiff of chives in spring.
|
|
 |
| Helen |
| Helen is a raw cow milk cheese from Idaho’s Lark’s Meadow Farm. The nutrient-rich milk is supplied from a small herd of Swiss Brown cows grazing on fresh pastures April through October, and then on a diet of grass and alfalfa hay in the winter months.
|
|
 |
| Raclette |
|
Raclette is a mountain style of a cheese that has a nutty flavor and a silky, smooth texture. Younger and a bit softer than most other Alpine type cheeses, Raclette is delicious melted over potatos, vegetables or bread.
|
|
 |
| Fromage de Meaux |
| Fromage de Meaux approximates better than any of its American counterparts the true flavor and style of raw milk Brie. When ripe, its rind breaks at the slightest touch and its paste boasts the wild flavors of fresh butter, borage and white pepper.
|
|
 |
| Brie de Nangis |
| Brie de Nangis hails from Brie, just southwest of Paris, France, and is one of the milder, more buttery Bries. It is creamy and smooth and has a slightly chalky center that becomes runny with age.
|
|
 |
| Brescianella Stagionata |
| Brescianella Stagionata is an exceptional washed-rind, soft-ripened, cow milk cheese from Lombardy with wonderful, rich flavors and a lingering, grassy aftertaste.
|
|
