Denis Cottin

Denis Cottin's Affineur List

As Director of Affinage, Denis oversees Artisanal’s cheese caves. His daily work involves washing, flipping, brushing bathing and tasting hundreds of cheeses. If Denis tells us a cheese has reached perfection, we listen.

Now is the time for the best sheep milk cheese of the season.

Red Lacaune

Red Lacaune - The Red Lacaune gets its name from the sheep breed that produces its milk. This is the same milk that is also used for Roquefort. It is a soft cheese with a washed rind and a delicate paste. Its mild flavor earned this cheese a gold medal in Paris last year. In aging it becomes semi-soft and develops a noticeably sharp flavor. Order Now


Zamorano - Zamorano is a hard sheep's milk cheese, noticeably nuttier and richer than its Spanish cousin, Manchego. The nomadic shepherding families of Castille-Léon have been hand-crafting Zamorano for centuries. Zamorano has a sharp, moderately gamey, sheep's milk flavored bite and texture that melts in the mouth. Order Now

Zamorano

Roquefort

Roquefort, Artisanal Cave Aged 3 Months - This young Roquefort has a velvety white paste with blue-green marbling throughout, and renders a subtle aroma from the combination of curd and Penicillium roqueforti. The taste is like that of a Grand cru: well balanced, reasonably salty, smooth and creamy; it melts in your mouth with a long finish. Order Now


COW SHEEP GOAT WASHED RIND HARD SOFT+BLOOMY FIRM
CHEDDAR SEMI-FIRM RAW MILK LEAF WRAPPED SEMI-SOFT BLUES MOUNTAIN
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