Chaput's Bouc Emissaire, made in Québec, is a fresh goat's milk cheese in the large format of a tomme. Its rind is tender and changes seasonally from green to gray. Bouc Emissaire has a fine, smooth texture and mild taste, with the lean and clean flavor of a first-class chèvre. We select wheels of Bouc Emissaire for their smoothness and age them in our caves until they lose some moisture and develop a nice, mossy fur and tighter texture.

Fleur du Maquis is made in Corsica with the milk of the Lacaune ewes; rubbed in rosemary, fennel seeds, and juniper berries; and sold very young. When it arrives in the US, it usually has been the victim of excessively cold refrigeration, resulting in dulled flavors and an uneven rind encrusted with old herbs. At Artisanal Premium Cheese, we re-herb the cheese and age it for one month in the appropriate conditions, until the rosemary and fennel have brightened the aroma and the mild sheep flavors have re-emerged.

This aged sheep and cow's milk cheese from Canada is a full-flavored example of Quebecois perfection. Aged by master affineurs at Chaput in Montreal, this cheese is grassy, a touch sheepish, and has a long milky finish. Pair Clandestin with a Sancerre, Fume Blanc, or New Zealand Sauvignon Blanc to experience the full glory of this cheese!