ST. ANGEL (SAINT ayn-GEL)
Description: FRANCE - The triple cream speciatly cheese has a thin white delicate rind and incomparable rich creamy texture. It is firm to cut and handle yet melts nicely in your mouth. As it ages, the rind becomes richer and the paste creamier to create a flavor sensation you will just love. Great paired with berries and sparkling wine.
BRIE LE CHATELAIN (BREE lay shat-uh-LANE )
Description: ILE DE FRANCE-This is a delicious addition to the brie cheese family. It has a noticeably thick patterned rind and its flavors are milky and savory. Compared to other bries, this is especially creamy and buttery. Pair with crusty bread, dried fruits and a glass of red or white Burgundy or Champagne.
CANA DE CABRA (Ka-neh de KAH-brah)
Description: MURCIA - Creamy and mild, with tangy citrus notes, this soft-ripened goat cheese log is much like the French Boucheron. Murcia is famous for its rich quality goat's milk. It's aged 21 days and is creamy, mild and intensifies as it ages. Pair with a crisp white wine, Marcona almonds and a spoonful of fig spread.
CHEVRE DES CREMIERS (SHEV day krahm-YAY)
Description: LYONNAIS - This has a creamy, slightly tart flavor, with a tiny bit of earthiness. It is matured in caves and has a beautiful white paste and a wrinkly rind. A lovely and unique addition to any cheese course, pair it with crisp whites, like Sauvignon Blanc, or fruity reds, such as Pinot Noir.
DELICE CAMEMBERT (de-LEESE cam-em-BARE)
Description: FRANCE - Slightly stronger-tasting, but similar to brie, it comes from lush pastures near the Normandy coast, whereas Brie comes from the rocky river beds south-east of Paris. This cow’s milk cheese is covered with a mushroomy white rind and inside, a pale yellow, soft, mellow, double-cream richness. Serve with a Chardonnay.
FROMAGER D'AFFINOIS (fro-MAJ de a-fin-WAS)
Description: RHONE-ALPES - Sweet, buttery flavors trump the mushroomy earthiness normally found in Brie. Produced from milk that has been specially filtered to yield a silkier texture. Fabulous when paired with preserves, savory pestos or a fruity red wine, like Beaujolais. It's a Cheese Course Favorite!
HUMBOLDT FOG (huhm-BOHLT fawg)
Description: ARCATA, CALIFORNIA - It has a uniquely rich flavor and flinty texture. Mary Keehn and Malorie, named this cheese after the fog that rolls over Humboldt County's coastal landscape each morning. Its central layer is vegetable ash, a nod to the traditional French custom. Pair with marcona almonds and a glass of Sauvignon Blanc.
MT. TAM (mount tahm)
Description: POINT REYES STATION, CALIFORNIA-Named in reference to Mt Tamalpais in Northern California. It is a smooth, elegant triple-cream which is made with organic milk from the Straus Family Dairy. Firm yet buttery, with an earthy flavor reminiscent of white mushrooms. Pair with Pinot Noir. Serve with fresh berries or fruit preserve.
TRUFFLE TREMOR (truhf-uh l TREM-er)
Description: CALIFORNIA - This cheese comes to us from Cypress Grove Chevre in California. The classic flavor of truffle meets the velvety perfection of ripened goat milk cheese. Earthy, elegant, and sophisticated. It's sure to make even the most distinguished taste buds shake! Enjoy with bubbles and sliced baguette.
