Delice de Bourgogne is a French classic triple crème cheese made by Fromagerie Lincet on the lines of other classics such as Brillat Savarin or Explorateur. It originated in the Burgundy region of France where the company factory is located.The cheese is made by blending full fat cow's milk with crème fraîche to create an incredibly delicious soft cheese with a rich flavour and a smooth, melt-in-the-mouth texture. Unlike many simple triple crème cheeses, Delice de Bourgogne has a white, bloomy and pungent rind because of the Penicilium Candidum mold. The mushroomy aroma of thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes of the interior. This high fat cheese pairs very well with Champagne or Ciders and Wheat Beers.

Delice de Bourgogne

Fromagerie Lincet

Midnight Moon is a matured, gouda-style cheese produced in the Netherlands and sold under the Cypress Grove label. Made from pasteurized goat's milk, the cheese is aged for six or more months to produce a dense and smooth ivory-coloured paste that develops a slightly granular mouth feel as it matures off to the 12 month stage. Flavours are of lovely brown butter with intense caramel undertones.Serve the cheese with Belgian Dark, Stout or Trippel or wines such as Syrah, Zinfandel or Sweet Sherry.The cheese has won Gold award at World Cheese Awards 2014, Best in Class, World Championship Cheese Contest, 2010 and Best New Product in Show, NASFT sofi Awards, 2002.

Midnight Moon

Cypress Grove Chevre

Made by the French fromagerie Hutin, Belletoile is a triple cream cheese produced in the Lorraine region of France. This delicious cheese has the qualities of Brie. It is made by the cow's milk and offers soft texture with surface moulds when aged. Bloomy rind and creamy, buttery, smooth and mellow in flavour. The fat content is 70%. It is a spreadable and luscious triple crème cheese and can be served on crispy French bread to taste its delicacy.

Belletoile

Fromagerie Henri Hutin

Lisa’s semi soft paste is buttery and creamy, with hints of crème fraiche. The addition of ramps to the cheese, as well as the garlicky flavor of the milk, mesh perfectly with the body of the cheese. Together they create a wonderful sour cream and onion profile that is pleasant and extremely snackable. (From MakertoMonger.com)

Lisa with Ramps

Vacherousse d’Argental is a pure cow’s milk brie-style cheese made in the Lyon region of France. Its bloomy white rind is edged in orange and when perfectly ripe will sink slightly around the perimeter. The flavor is milk with hints of meadow and the rind is not at all bitter.

The texture is creamy and velvety at its peak ripeness like most brie-style cheese. Pair Vacherousse d’Argental with a nice dry white wine to cut through its richness.



Vacherousse d'Argental

Fromagerie Guilloteau

aged canary island goat cheese with a spiced paprika crust

Maxorata with Pimenton Canary Islands

Semi-hard Tomme is firm, buttery and a little funky with savory and nutty notes. This cheese ages in our caves, developing a unique flavor profile and rind. Serve it on a cheese board, melted in a grilled cheese sandwich or mixed into your favorite mac n’ cheese recipe.

Maureen

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