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.
Description: BOURGOGNE - In many ways, this is similar to the classic Epoisses, the cheese is washed every few days in a bath of Chablis wine, creating a delicate sweetness and a pungent aroma. The rind starts out a pale orange color, then darkens to a copper hue as it matures. Wonderful paired with Pinot Noir, wheat beer and onion jam.
BLEU D'AUVERGNE (bleuh doh-VEHRN)
Description: AUVERGNE - This moist, creamy blue has well-distributed greenish-blue veining and a thin salty rind. Its flavor becomes more intense and spicy as it ages. A wonderful addition to crisp salad greens, melted over pasta or serve on a cheese board alongside juicy red pears, a robust red wine or sweet Sauternes.
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.
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.
COMTE (cone-TAY)
Description: FRANCHE-COMTE - Produced in the most glorious and rugged part of the French, Swiss border. Comte is a serious and spectacular heavy weight, the wheels undergo a long affinage and is regularly rubbed with brine. The flavors are rich and melting with a slight sweet nuttiness. Pair with Chardonnay and a spoonful of tomato pesto.
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.
EPOISSES (ay-PWAHSS)
Description: BOURGOGNE - One of the great classic french cheeses in the world. Aromatic, yes, but only skin deep, a blond interior and is brimming with meaty, creamy custardy richness. Created my monks in the village of Epoisses, it was (and still is) washed daily in Marc de Bourgogne. Pairs perfectly with nut bread and fine Burgundy.
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!
LE ROULE (le roo-LAY)
Description: CHER - A traditional fresh table cream cheese that is light and fluffy can be used for baking and spreading. Its distinctive green swirl of herbs and garlic were first introduced in the 1980s by Fromagerie Triballat. Try with raspberry cranberry relish and crusty baguette for a delicious breakfast along with a Mimosa.
MUENSTER (MUN-ster)
Description: ALSACE - Named after the village of Munster. This French original is the authentic one and quite different from German or American versions. The rind is wonderfully stinky, brick-red colored disc, the interior is supple and golden, slightly sticky and sweet, with huge flavor, rich and beefy. Pair with a Riesling or beer.
OSSAU-IRATY (OWE-so ear-a-TEE)
Description: PYRENEES- Named for the regional river, valley and villages, Ossau-Iraty actually refers to a family of sheep's milk (Brebis) cheese. The prized cheeses are extraordinarily flavored with a lactic, nutty, rich slightly oily, firm texture. This cheese pairs nicely with black olive tapenade and Sauvignon Blanc or a Madiran.
PORT SALUT (POR sa-LOO)
Description: BRITTANY- This popular soft, supple and easy eating cheese has a mild taste. It is now produced at larger production facilities in Lorraine. It is shaped in thick wheels with a dense, pale yellow interior and a bright orange rind. This cheese is popular for breakfast and snacking, especially with fruit. Enjoy with a white wine.
SAINT ALBRAY (SAN ALL-bray)
Description: FRANCE - Made in the foothills of the Pyrenees Mountains in Basque Country, Saint Albray combines the flavor of a mellow Bloomy-Rind Cheese, (especially when young), with the heartiness of a traditional Washed-Rind Cheese as it matures. Enjoy with a crusty bread, fruit chutney and a glass of Red Bordeaux.
