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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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SOMERDALE BUTTER (SOHM-er-deyl BUHT-er) |
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| ENGLAND - This English butter hails from Summerset where cows graze on the most lush grasses creating this rich cream. Taste the difference good butter can make. Melt over a crusty baguette, fresh baguel, or toast for breakfast. |
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TOMME FLEUR VERT (tohm flur vurt) |
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| FRANCE - This flower-shaped wheel of fresh Loire Valley Goat's Milk Cheese is coated with fresh tarragon and pink peppercorns. It's light and fluffy like a mousse cake. Serve it with crusty french bread and a crisp Sancerre. |
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VALENCAY (VAL-awn-SAY) |
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| CENTRE - Napoleon is said to have chopped off the tip with his sword because it reminded him of his failed campaign in Egypt. To this day, the shape remains truncated, but the moist, heavy paste is full and melting, with sweet hay aromas and a slightly sour crumble on the tongue. Enjoy with wafer thin crackers and a Prosecco. |
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FRESH GOAT LOGS (fresh goht) |
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| BARE, VERMONT - These fresh logs of cheese are pleasantly tangy, soft and smooth. Whether with pepper or plain, they are very nice when served with a tapenade, pesto or fruit spread and crusty, fresh bread. This is a popular cheese for sandwiches, salads, and cooking. Pair with a crisp white, such as Sauvignon Blanc. |
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BRILLAT MYRTILLES (bre-YAT mir-TEEL) |
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| NORMANDY, BURGUNDY - This triple cream enriched cheese is made with cows milk and covered in billberries. This cheese is melting and creamy with a sweet and fruity flavor that is a universal favorite. Currently available in the spring only, it is a perfect end to a meal with a glass of bubbly. |
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