This luxurious triple-creme has a similar shape as square Pont l'Eveque, but Saint Angel is more plump and pillow-like and covered with a fluffy, white rind. Beneath its rind lies an ivory paste with the testure of chilled, whipped butter. Its flavor is buttery, too, with the right amount of salt, a somewhat strong tang (especially by the rind), and a hint of earth and white mushroom. Enjoy this French masterpiece with champagne or your favorite crisp, white wine. It's very, very rich, so pair it with crisp green apples, juicy grapes, and crunchy bread.

Saint Angel

Fromagerie Guilloteau

Bent River, Alemar Cheese Co's flagship product is a Camembert-style cheese named after the sharp turn of the Minnesota just a few hundred yards from production site. It is available in the market at five weeks and over six weeks or so, the cheese will fully mature to showcase its optimum texture and flavour profile.
As the cheese ages, it will have a smooth paste throughout, right from the centre of the cheese. Depending on your liking, the flavours will vary from mellow, mushroomy, milky, buttery, and subtle when it's young; leading the way as it ages.

Bent River

Alemar Cheese

Taleggio D.O.P

It is a creamy cheese like a brie and tastes little sweet and buttery, made from sheep's milk. It is soft-ripened cheese with a bloomy rind and pleasant tangy taste. Its orangy rind is formed due to annato sprinkled on cheese during maturation. Made in in Lyon, France this cheese is super soft and can at times run freely.

Brebirousse d'Argental

Fromi

Hidden Falls is a Brie-style cheese made from a blend of sheep's & organic, pasture-based cow's milk. The white, soft, delicate bloomy rind envelopes a lactic straw yellow interior with flavours of butter, cream and citrus with an earthy, mushroomy finish.

Hidden Falls

Shepherd's Way Farms

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

Le Delice De Bourgogne-Lincet

Chaumes is a soft cheese made in the southwest of France in the village of St Antoine, at the foothills of the French Pyrénées. The washed rind and soft-ripened cheese is made using ancestral methods with pasteurised cow's milk. The name French word Chaumes literally translates to ‘stubble’. Based on the Trappist style of making cheeses, Chaumes has got an aromatic soft golden rind and a pale yellow, creamy pate. The smooth, supple and rather springy texture is complemented by the rich, intense and full bodied flavour of the cheese. Its taste can be described as complex, leaving behind a smooth and hazel-nutty aftertaste. The aging time for the cheese is about 4 weeks.Chaumes is a favorite addition to children’s snacks and tastes tantalizing when grilled or served with crusty breads. A limited edition of spreadable Chaumes is also available in France, called Chaumes la Crème.

Chaumes

Bongrain

Lovers of truffles will recognize the heady, earthy aromas of the rare and delectable fungi in this exceptional flavored cheddar. Grafton Village uses both fresh truffles and truffle oil to infuse this mild cheese throughout with that telltale truffle quality.

Sweet and buttery flavors provide the anchor for the musky, earthy, sensual aromas of truffle that pervade this cheese. With a semi-firm texture that is both pliant and creamy, this is a cheese to satisfy nearly any mood or application.

Serve with a drizzle of raw honey and toasted hazelnuts or whole grain crackers. Use this cheese to turn almost any kitchen creation into a truffle-scented luxury, whether it’s a simple grilled cheese sandwich or a rich potato gratin. The combination of rich cheese, truffled scent, and a hearty starch base create the ultimate decadent comfort.

Raw Truffle Cheddar

Grafton Village

Creamy, buttery and mild with slightly sweet notes. Pair with peach preserves and toasted almonds, buttery Chardonnay or Amber beer.

Expert, licensed cheesemaker, Marieke Penterman and her team, handcraft traditional Dutch Goudas using the time-tested, Old World, cheesemaking methods Marieke brought with her when she emigrated from the Netherlands.

Marieke transforms farmstead-fresh, raw, cow’s milk from her family farm into award-winning cheese, which is then carefully cured on imported Dutch pine planks in temperature and humidity-controlled aging cellars.

Marissa

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