Bleu d’Auvergne is a French classic with subtle notes of grass
and wild flowers. This rich, delicate cheese is crafted using fresh cow’s milk from the area of Auvergne, France, resulting in an exceedingly creamy, buttery blue cheese ! The moist, supple and crumbly texture is accompanied by a heavenly combination of spicy and salty flavors cloaked in a strong, yet appealing scent…Heavenly !
Item #: 36S136
FOURME D'AMBERT PSTRZD
This AOC (name controlled) creamy blue cheese is a lovely French treasure. "Fourme" is the old French word for cheese from the Latin noun forma, describing its cylindrical shape. Ambert is the mountainous town in Auvergne where the cheese is made. The people of this town have been making Fourme d'Ambert since the 7th century!
Fourme D’Ambert is a pasteurized cow's milk from Auvergne, France. Each cylindrically shaped wheel is formed from un-pressed curds inoculated with a spicy blue mold ! The result is a magical transformation of velvety sweet cream and an earthy/mushroomy roundness that will convert even the staunchest blue cheese hater. Add Tawny port and fresh pears, and you've got dessert !
Item #: 36S137
Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored and is immediately recognizable by the black layer of edible ash separating it horizontally in the middle. It has a strong aroma, but a mild taste and leaves a wonderful, nutty aftertaste. Morbier is excellent served with Gewürztraminer or Pinor Noir !
Item #: 36S144
Raclette is produced in both Switzerland and France, Raclette takes its name from the French verb "racler", meaning "to scrape." Traditionally, Alpine cheese makers would lunch upon boiled potatoes and cornichons, covered with melted cheese scraped from a rock near the smoldering fire. Raclette is a semi-soft cows' milk and washed with brine to impart a deep, fruity pungency. True to its name, it melts beautifully and can be scraped atop all manner of vegetables !