Originally produced for the cheese maker's personal consumption, Morbier is easily identified by its distinct line of ash. Traditionally, the ash separated leftovers from the morning's milking from the previous evening's surplus which was then pressed to form a wonderful cheese. Our raw milk version is mild, sweet and nutty, and pairs well with full-bodied whites and most reds.
FOURME d'AMBERT
This supple and dense blue is another classic and one of France's oldest cheeses, with production dating back to the Roman period.Creamy and savory, with hints of fruit on the finish, this one can easily stand up to a full-bodied red.
TOMME DE CHEVRE ALINE
This firm, dry goat from the mountains near Savoie is packed with flavor-from a mild, goaty tang with hints of tarragon, to white wine on the finish. Why fight it? Pair with a Chablis or Sancerre.
COMTE
France's oldest AOC cheese. Comte is strictly regulated and can only be produced in the Jura mountain region with milk from Montbeliard cows. Similar in texture to a Swiss Gruyere, our raw milk Comte is smooth, slightly salty, with hints of hazelnuts and apple. Pairs well with full-bodied reds and whites alike.
