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Moist and soft, this cheese has a mild, delicate and pleasantly tangy flavor. Because it is unaged, it has no rind or surface mold. The whey is gently gravity-drained from the curd, leaving a light, spreadable cheese that is a versatile as butter.
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ARTICHOKE LEMON SPREAD (ahr-ti-chohk lem-uh spred) |
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| Our homemade cheese spread is chock full of artichokes and blended with fresh lemons, garlic, spices and fresh cream cheese. This versatile spread is deliciously addictive on hot fresh from the oven crusty baguette. Pairs well with a crisp white wine like a Pinot Grigio. |
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BANON AOC (BAN-awh) |
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| PROVENCE - Banon is a delicate little disc wrapped in chestnut leaves that have been briefly steeped in brandy. It is most often eaten fresh, mild and creamy. However, its rustic, fruity, nutty flavors intensify deliciously as it ages. Eat with crusty baguette. Pair with a crisp white, a rose, or a light, fruity red. |
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BIJOU (BEE-jzu) |
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| BARE, VERMONT - "Bijou" is French for jewel and this cheese epitomizes all that. It is a small cheese, carefully handled, dried for a day and then moved into the aging room where they develop their natural geotricum rind. As it ages the interior becomes soft and the flavor robust. Perfect when paired with a crisp, fruity white. |
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BONNE BOUCHE (buhn BOOSH) |
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| VERMONT - This hand ladled, ash-ripened cheese is named after a French term "delicious mouthful". It has won instant acclaim, for good reason, its delicate and tangy when young, becoming softer and the rind becomes more dry and piquant with age. Eat with spoonfuls of fig spread and crunchy baguette, sip a crisp white wine. |
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BREAD CHEESE (bred cheez) |
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| OSTROBOTHNIA - From Finland originally, now produced in US, rumor has it that Santa starts his day with this cheese. After draining and pressing the curds, it is toasted over a fire until it is bread-like. Serve warm with coffee or dipped in jam, or maple syrup, or even a sprinkle of salt and a drizzle of lemon juice and herbs |
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