Le Napoleon is a raw sheep’s milk from Montréjeau, Pyrénées, made with traditional rennet. The name is derived from the mountain facing the farm, as the top of the mountain has an uncanny resemblance to Napoleon’s profile. Only a small amount of cheese is made and matured by Dominique Bouchait, who gives them a certain style that is quite unique.In the style of other Pyrénées ewe’s milk tommes (such as Ossau) but with a softer texture and a lovely nutty tang, silkier in texture than a classic Basque tomme, and best served when it has had plenty of time to room to warm temperature. Perfect with wines of the region, but also to be enjoyed with a fine Burgundy as the flavors would definitely enhance a full-bodied, dry red.
Regular Price: $34.99/lb. This month $29.99/lb.
Tomme AydiusTomme de Chevre Aydius, from the village of Aydius
in the Béarnaise Pyrénées region of France, it’s a washed rind goat’s milk tomme, aged for up to 6 months. With a pungent aroma and a dense with a creamy paste and melting mouthfeel, this tomme is mild but complex.The raw milk wheels are washed over a long 3-6 months of aging, which creates an amazing grassy introduction followed by sweet, creamy fruity flavors and a tangy, mineral finish.
Regular price $29.99/lb.This month $25.99/lb.
Le Secret de Compostelle
Le secret de compostelle is a raw sheep’s milk cheese from the Basque country, it offers a wonderfully pleasing texture and balance of flavors that should be shared and not kept a secret.
Le Secret de Compostelle expertly traverses contrasting notes of savory and sweet, leaving in its path a deliciously varied flavor profile of nuts, mushrooms, olives and rich cream.
Aged for about eight months, it is less sharp than other brebis from the Pyrenees and has an impeccably smooth and pliant texture. The rind can emit an off-putting odor (kind of like fish food), but it doesn’t affect the tastiness of the pearl-colored paste. Toss this cheese into your daypack for a picnic with crusty country bread and taut, grassy olives, like Castelvetrano. Drink with a bright red wine with notes of cherries or ripe berries is a potable counterpoint to the sheepy richness of this cheese.
Regular price $27.99/lb.This month $23.99/lb.
One of the oldest and greatest Normandy cheeses, Livarot is a monastic French cheese easily distinguished by its washed rind and pungent aroma. Originating in the commune of Livarot and protected by AOC since 1975, the cheese is also called “The Colonel” because of the five strips of raffia that encircle the cheese, similar to the one worn on a French army colonel’s uniform.
Livarot is considered to be one of the finest cheeses by aficionados who love its soft, golden paste with little holes and springy texture. The taste is nutty, melting in the mouth, to release flavors of a salty lemon and spiciness. The texture is creamy, smooth and quite runny at room temperature. Each wheel is washed in brine, colored in annatto and matured for up to two months in warm, humid cellars to develop the above-mentioned delicious taste.
Regular price $25.99/lb.This month $21.99/lb.
St. Nectaire is a French semisoft cow’s milk, washed rind cheese from the Auvergne region of France. St. Nectaire is both a fermier (farmhouse) and industrial cheese. Depending whether the processes are artisanal (raw milk) or industrial (pasteurised milk), the texture attributes in St. Nectaire are vastly different.
AOC awarded, St. Nectaire fremier takes six to eight weeks to mature on rye straw mats, imparting a peculiar pungent smell to the cheese. When properly aged, it has a grayish-purple washed rind, dotted with white, yellow and red molds. The creamy, supple, silky textured paste melts in the mouth to reveal flavours of nuts, hay, cellars and mushroom.
Regular price $16.99/lb. This month $13.99/lb.
Morbier au Lait Cru
Morbier au lait Cru is an aromatic and surprisingly mild French cow’s milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche-Comté.
Traditionally, the evening’s fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and create a delectably smelly aroma. Morbier, which is aged for at least 60 days, pleasantly confounds expectations. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste. Morbier is excellent served with Gewurztraminer or Pinor Noir.
Regular price $15.99/lb. This month $12.99/lb.