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added on 2006-03-19

aged manchego madara...

This domestic camembert is a jewel of a cheese crafted in Michigan by a French cheesemaker. Its flavor is smooth and mushroomy with notes of garlic, and it beats the pants off the mediocre French camemberts now available for import to the U.S. added on 2006-01-13

Ancient French mountain cheese from the high Savoie Alps. Don't fear the gray, dusty, mold-flecked rind. The cheese inside is supple and mellow, with gentle flavors of milk, flowers, and walnuts. added on 2006-01-13

alps - tomme de savoie...

Fruity, Cheddary cow's-milk cheese from the Auvergne, in southern France. In its flaky white youth it resembles a young English farmhouse-style cheese like Lancashire or Wensleydale. added on 2006-01-13

auvergne - cantal...

From the Alsace region of France, Tome Fermiere D'Alsace is a soft, toothsome disk of farmstead-made washed rind cow's milk. Like Muenster, Tome D'Alsace is washed in Marc. added on 2006-01-13

tome fermier d'alsace...

creamy, individually-sized cheese rolled in black pepper added on 2006-01-13

black pepper goat cheese buttons...

Unpasteurized version of the Jura Mountain cow's-milk cheese. The ash that runs through the cheese's center traditionally separated the morning milking's cheese from the evening milking's. added on 2006-01-13

jura mountains, semi soft - raw-milk morbier...

Strong little slab of washed-rind cow's-milk cheese with a succulent texture and savory, robust, earthy flavor. Pont-l'Evêque is reminiscent of Camembert, its cousin and neighbor, but it is firmer and more intense. added on 2006-01-13

strong, creamy- petit pont-l'eveque...

Le Lingot du Quercy hints to its ingot-like shape within its name. You'll find this imported French goat cheese has a soft, creamy texture when ripe and a bloomy rind bearing some tan molding. added on 2006-01-13

goat, soft - lingot du quercy...

Sainte Maure de Touraine is a goat's milk cheese made in the Touraine region of the Loire Valley in France added on 2006-01-13

goat- caprifeuille st maure aged log...

we's milk cheese is handcrafted by shepherds in small chalets in the western Pyrénées. Using milk from Manech and Basco-Bearnaise ewes, shepherds follow a thousand-year-old method, including hand-pressing, turning the cheese every day for three weeks, a added on 2006-01-13

pyrennees: ossau-iraty pardou...

A nutty, funky, aromatic Swiss classic. A little more up-front in flavor and aroma than Emmental or Gruyère. added on 2006-01-13

alps - appenzeller...

rench Gruyère, made in chalets high in the Alps of Franche-Comté. Similar in every way to its Swiss cousin, but eaten younger — when it is sweet and nutty and still pliably soft. added on 2006-01-13

alps - comte...

True Roquefort, aged in the naturally vaulted caves of the Rouergue. added on 2006-01-13

sheep - papillon organic roquefort...