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
A lovely brie style cheese, ultra silky, soft ripening, softer than a typical brie. Flavor is more lactic than brie bringing a traditional French flair to this buttery cheese. Pasteurized cow’s milk.
Country of Origin: France
White mold rind soft ripening brie style triple creme. Very buttery and much richer than traditional brie, but in the very same shape.
Country of Origin: France
Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century.
Country of Origin: France
Has a natural rind, semi-firm texture and smooth earthy medium flavor. Though this pasteurized cow’s milk cheese is known best for melting.
Country of Origin: France
Visually Morbier is as great as it tastes, being one half sheep’s milk and the other goat’s milk. The two layers are separated by an ash vein with the goat’s milk being white in color.
Country of Origin: France
It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture.
Country of Origin: France