Cheese from France  

 

Brillat-Savarin $27.99/LB

Brillat-Savarin is a soft, white-crusted cow's milk cheese
with at least 75% fat in dry matter (roughly 40% overall),
 named after the 18th century French gourmet and political
figure Jean Anthelme Brillat-Savarin. The cheese was created in
the 1930s by cheese-maker Henri Androuët. Brillat-Savarin
the cheese is a pasteurized cows-milk triple-creme brie-style specimen
produced in Normandy. It is decadent indeed, delightfully creamy,
with a bloomy natural rind. t is a triple cream Brie that is
luscious, creamy and faintly sour. It goes well with
 dates and also champagne.

 

 

Compte $27.95/LB

 

 Comté is an ancient cheese. It has been produced since
the time of Charlemagne. Comté is still traditionally made in more than
190 cheese dairies, known as the "fruitières" in the Jura plateau.
Comté has an ivory-colored paste scattered of holes the size of
a hazelnut. Comté has a complex, nutty and caramelized flavor. As
an appetizer, Comté is perfect cut into small cubes. Comté is a
traditional fondue cheese. Comté can also be grated,
chunked or melted.  Comté and wine: Dry white wines such as
Sancerre, light red wine such as Beaujolais, Jura yellow wine!

Roquefort $/LB

There are plenty of recipes in the world that use Roquefort,
because of its distinctive taste. For me the best is..natural. With a dry
cracker or some bread and nothing else. One popular combination is to eat
Roquefort with celery. Mash some Roquefort with an equal amount of
butter. Fill the inside of the celery sticks with the mixture, and eat
with pre-dinner drinks.  Roquefort Tangy, salty, pronounced taste.
Not a shy cheese!

 

Epoisse $23.99

If you're searching for real Epoisses, you've come to the right
place. These tangy yet smooth and creamy delicacies are are submersed in
a salt water brine for a few weeks then washed in a local eau-de-vie
for 3 more weeks. These hand made, raw milk Epoisses are packaged in
a thin wood-chip box with tiny perforations in its plastic cover which
allow the cheese to breath properly. The paste is a pale blonde and the
skin is orange-red to a reddish-brick. The aroma should be outdoorsy,
fresh, and strong. Up until recently these Epoisses have been illegal
to export but we've broke through some barriers to bring these
triumphant Burgundian treasures  to your doorstep. They're 4 in. in diameter
and from 2-3 inches high.   Wonderful with crusty bread or baguettes.
Use to finish of a meal nicely with sweet dark skinned fruits. Most
enjoyed with big and bold reds, preferably a Burgundy.

 

Morbier $30.99/LB

A cows milk cheese that is aged 4 months. It has a washed rind
and tastes like nuts and fruit. Morbier is a semi-soft cheese with a fresh
hay aroma. You can serve it alone but it is great on sandwiches
and melts great so you may want to try it in a grilled cheese sandwich. 
With a bold & complex flavor, Morbier has a yellow-ivory interior and is
wrapped by a creamy-brown crust.Serve with a Beaujolais or Cotes du Rhone
red wines or Sancerre and Muscadet white wines

 

Fromage d' Affinois $23.20/LB

 Just because it's made in France, from cow milk, soft-ripened,
and covered with a soft, bloomy rind, does this mean it's Brie? No,
Fromage d'Affinois is its own cheese, produced from milk that has been
specially filtered to yield a silkier texture than Brie. Its sweet,
mild flavor precludes the mushroomy earthiness normally found in its
identical-looking cousin. Accentuate the lusciousness with a glass
of fresh-berry Beaujolais. Most people think it's better
than butter on bread!

 

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