WH Product Category (MB): Cheese

A cheese traditionally produced around the city of Lille, France.

Country of Origin: France

Pyrenees Vache with Green Peppercorns is quite mild with a fresh, lactic, yogurt-like taste. Beneath its black wax rind lies a pale-white interior dotted with small holes and chopped green peppercorns. As with other semi-soft cheeses, like Doux de Montagne, Asiago Pressato or Butterkase, this cheese has an even-tempered, buttery flavor. When allowed to come to room temperature, this cheese becomes even softer and butterier. It melts exceptionally well over low heat, giving your hot sandwich or burger a gourmet touch.

Country of Origin: France

Ossau-Iraty is a Franco-Basque cheese made from sheep milk.

Country of Origin: France

Comes in small cylindrical shape with a waxed rind. Has a smooth, sweet and delicate flavor of ewe’s milk, distinctive tense than sheep Pyrenees though carries a lovely olive and nutty taste.

Country of Origin: France

Made in small batches using methods of Marcel Petit in the caves of Fort St. Antoines. Aged minimum 14 months, truly an incredible Comte. Big flavor, long finish. A revered version of the AOC Jura production.

Country of Origin: France

Made from raw cow milk in the French-Comte of Jura. Aged about 6 mo. it is firm, dense, and bursting with big Swiss flavor. Natural rind with straw color interior. One of best cheeses to use in fondue.

Country of Origin: France

Le Roulé is a hand-rolled cheese log filled with garlic, herbs, cranberry and peppers. It was originally produced in the 1980s by Fromagerie Triballat in the Center region of France. Made with pasteurised cow’s milk, the cheese is easily recognizable due to the distinctive swirl pattern. This North-East French produce has a creamy, melt-in-the-mouth texture with a combination of fresh herbs, garlic or cranberry added in for that extra zing.

Country of Origin: France

A slightly pressed curd in wheel, orange color thin coating. Quite mild, pasteurized cow’s milk cheese. Delicate tartness is balanced with a milky creamy finish. Port Salut is semi-soft and pasty.

Country of Origin: France

Saint Angel is more plump and pillow-like and covered with a fluffy, white rind. Beneath its rind lies an ivory paste with the testure of chilled, whipped butter. Its flavor is buttery, too, with the right amount of salt, a somewhat strong tang (especially by the rind), and a hint of earth and white mushroom.

Country of Origin: France

Saint-André is a brand of French triple crème cow’s milk cheese with a powdery white, bloomy skin of mold.

Country of Origin: France