Buttery triple crème with a ribbon of tangy blue thru the middle

Crémeux de Bourgogne fourré au Bleu d'Auvergne

Wegmans

Bitto Guffanti

La Tur is a soft-ripened cheese made from a blend of sheep's, cow's and goat's milk. It is produced by Caseficio dell'Alta Langa in the Alta Lange region of Italy. The cylinder shaped cheese is a light straw yellow colour with an edible soft and wrinkled rind. La Tur tastes of the sweetness of cream and butter, followed by acidic notes and yeasty flavours.
It goes with a wide variety of wine pairings, especially those with floral or honey notes.

La Tur

Caseificio dell'Alta Langa

Liederkranz

Gitane on Weck

Reverie Creamery

Buche de Chevre is an exquisite soft-ripened cheese made from goat's milk and produced in the Poitou-Charentes region in the Loire Valley of central France. A log-shaped chevre cheese, it is ripened for a minimum 7 days rendering the exterior a crusty and hard edible rind with a classic, bloomy mold. The white pate of Buche de Chevre reveals a complex yet typical, bold taste of French goat cheeses underlined by sweet notes of caramel. Soft and creamy with a flaky centre, the cheese instantly melts in the mouth.Buche de Chevre can be served warm on salads or with fruits for dessert. It could also be used as a dressing for quiches and canapés. Its delightful blend of flavour and texture goes well with a Beaujolais or red wine.

Buche de Chevre

Soignon

Pimento is made at the Zingerman's Creamery using raw cow milk. It is primarily made from sharp 1 year ground cheddar with the addition of Piquillo peppers, mayonnaise, salt,  and pepper. The various ingredients result in a delicious spread with a hint of spice and a chunky texture. Pimento is a perennial favourite which can be used as spreads on crackers, breads or alongside fried tomatoes. 
Zingerman's recommend this cheese as an appetizer with julienned celery or carrots.

Pimento

Zingerman's Creamery

Luna

Black Garlic Chèvre

Wanderer

Authentic Boeren Goudse Oplegkaas (Aged Artisan Gouda) is peerless in taste, with a sweet mild flavor that blooms in the mouth, a well-structured aftertaste with a light acidity and the warm caramel taste that characterizes most Gouda. Its dense curd remains creamy and full even after it has been stored three or four years on wooden shelves. Boeren Goudse Oplegkaas, as Aged Artisan Gouda is called in Dutch, is made from raw milk only during the summer season, when cows are grazed on the open pastures of the peat meadows or polders of the Green Hart region, between the cities of Amsterdam, Rotterdam and Utrecht. Boeren Goudse Oplegkaas cheeses must age for at least one year but can age up to four years (opleg means ‘aged’ in Dutch).

Boeren Goudse Oplegkaas

Campagnier is the latest cheese from Fromager d'Affinois.

This producer uses an ultrafiltration technique which boosts protein and calcium levels in the cheese while making them feel and taste like a rich triple creme.

Named for the golden wheat fields in the countryside (Campagnier), this newest addition has a washed rind with a deep amber color.

The inside is gooey and runny, much like Reblochon or Badoz du Jura.


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