Blue cheeses are complex, salty, and sometimes distinctly smelly cheeses. Infused with blue-gray molds, the classification of cheese is usually sharp and salty. Each cheese featured on this board has been carefully selected to work in harmony with the others.
Saint Agur is a meld of blue cheese and double-cream cheese. This rich cow's milk cheese contains 60% buttercream, which tempers the saltiness of the blue. The flavor is finished off nicely with a silky smooth texture. Made in the French village of Mont du Velay, Saint Agur is easily recognizable for its octagonal shape and no rind.
Bleu des Basques Brebis is an artisan cheese made in the Basque region of France. Firm and smooth, this cheese benefits from its pastoral surroundings. The sheep's diet of fresh grasses and wildflowers infuse the milk to create a pleasing flavor of nuts, spices, and apricots. Not as creamy as other blues.
Fourme au Moelleux is a fabulous French blue cheese injected Vouvray, a sweet white wine from the Loire Valley. Made with Fourme D'Ambert, a cow's milk blue cheese, this creamy, dense cheese is perfectly offset by the sweet wine. Complex and delicious, this is a very special cheese made by one of the best cheesemonger in the world, Rodolphe Le Meunier.
Substitution Note: if a cheese is out of stock we will substitute for something similar or equally delicious!
Availability:
Usually ships within 1 business days.
Product is perishable and must ship via Overnight service.