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Tomme d'Abondance is made from unpasteurized cow's milk in the Rhone-Alps in France.
It has a strong smell and an intensely fruity, buttery and hazelnut flavor, with the balance of acidity and sweetness, followed by a lingering aftertaste.
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Add it to salads, pairs well with Malbec and Cabernet Sauvignon.

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Bleu d'Auvergne is often used in salad dressings and pasta seasonings, and it is also a good cheese for snacking.
It has been stated that it pairs well with sweet wines such as dessert-style riesling, sauvignon blanc as well as a rich, dark beer or American porter, which have both the sweetness and bold flavor required to balance the cheese.
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Boursin is a brand of Gournay cheese.
It is a soft creamy cheese with a flavour and texture somewhat similar to cream cheese.
5.2OZ
The first Boursin flavour, Garlic and Fine Herbs, was created in 1957 by Francois Boursin, a cheese maker from Normandy.

Brie Cheese

Brie is a soft, cheese from the Brie region of France.
If you like your cheeses creamy, this cheese is certainly dreamy with 60% cream.
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Brie is delicious when paired with bread or rustic rolls as a spread, especially when spread on certain fruits like apple slices.

Brillat Savarin

Triple cream, yes TRIPLE CREAM!
A soft cow's milk ripened cheese with 72% cream.
Sold in the 500gr wheel, sometimes we will receive a different label than what is pictured.
Nevertheless, you'll experience the soft, creamy cheese that's all cream and totally delicious.

Cantal is aged for about 60 days and has a milky flavor with subtle notes of toasted hazelnuts.
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It can be used traditionally as they do the Auvergne region in Aligot, as a whipped potato dish with almost as much cheese as there are potatoes.

Le Chatelain Camembert

Chatelain Camembert is both a soft and creamy French cheese.
Produced from pasteurized cows milk, it was first made towards the end of the 17th century in Normandy.
This cheese is created by inoculating warmed cow milk with mesophilic bacteria and is one of the most well-known cheeses in France.
8oz Wheel
At the start of its production, it gets both crumbly and softer over time.
This usually takes 2-3 weeks.
It takes a total of 21 days to craft the maturation and aging of this delicious cheese.
After its popularity grew by leaps and bounds, it became reproduced worldwide.
The perfect addition to baguette bread, fruits or nuts.
The cheese tastes even better when melted in the microwave.
French champagne and red wines go really well with Camembert, helping to bring out its soft, creamy taste and feel.
It's best enjoyed within seven days of purchase online or at our store location.
As a rule, Camembert should be served at room temperature to ensure the highest level of taste, quality and freshness.
Remember that a superior cheese is matured to the heart of the cheese, which in this case should have a clear and yellow appearance to indicates freshness and proper maturation.

Imported from France.
Chevrion's goat cheeses are recognized for their bright white color, slightly crumbly texture and mild, yet tangy flavor.
Makes an excellent topping for salads!
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Ingredients: Pasteurized goat's milk, cheeses cultures, enzymes and salt.

The pride of France's Jura region, it is considered to be one of the world's greatest cheeses.
This version is aged for two years, and the texture becomes firmer and flecked with tyrosine crystals and the flavor profile develops even further to include smoke, chocolate, and hazelnuts.
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Fromager D Affinois Cheese

A double cream with a TRIPLE CREME personality.
Mild, soft & creamy cow's milk, with a light rind & buttery taste.
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It's unsurpassed taste really highlights the unique personality of this cheese.
It takes about 2 weeks to properly age to its fullest.
Fromager goes wonderfully with crackers, grapes and many other common additions to a party platter.

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Florette Goat Brie is a soft, goat's milk cheese with a brie-like consistency.
This French cheese is perfectly smooth and incredibly rich in taste and flavor.
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Florette is always a favorite for cheese plates and as a pairing for your favorite wine.

A mild, Sheeps milk cheese with a sweet flavor and a bite that is typical of sheep's milk cheeses.
Ripened by its outer fleuri, Fromager Brebis has a creamy texture.
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Delice de Bourgogne is a French cow's milk cheese from the Burgundy region of France.
It's soft-ripened triple-cream texture that results from the extra cream that is added during the cheese-making process.
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It was first created in 1975 by Jean Lincet at Fromagerie Lincet.

Creamy Epoisses Cheese

Known as the cheese that runs away.
Epoisses is a soft, washed-rind cow's milk cheese from the village of Epoisses in eastern France.
Pair this with a light Chardonnay for the most flavorful experience with this French cheese.
Add it to your cheese platter at your next get together and see how quickly it becomes a crowd favorite.
8.8oz Wheel

Etorki is a cheese with a reddish-brown, natural rind made from ewe's milk or cow's milk.
Etorki has a bright yellow interior, rich texture and a nutty finish.
The sheep's milk gives the cheese burnt-caramel flavor.
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During the making process, the cheese is covered with an aromatic coating of rosemary, fennel seeds, juniper berries and the occasional bird's eye chilli.
With age, it's dotted with blue-grey moulds as the pate absorbs the herbal flavours of the rind.
The strong characteristic flavours of the cheese are balanced by the delicate herbs.
It has a sour, citrusy taste and a musty and nutty aroma.
Fleur Du Maquis goes well with Albarino, Riesling and Tempranillo.
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Fourme D'Ambert

Fourme D'Ambert is the quintessential French blue cheese.
Dating back to Roman times, this raw cow's milk cheese has pleased cheese lovers for centuries.
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Made from raw sheep milk.
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Enjoy this cheese on a plain baguette, pain de Campagne, or walnut bread and a dessert wine like Sauternes or Rivesaltes.
Aged 6 months or more. From France.

Istara Ossau-Iraty Cheese

Origin: France - Northern Basque Region
Type: Pasteurized sheep's milk with a medium-firm texture.
Characteristics: straw-like in color; nutty taste that is creamy and rich.

This French semi-firm cheese is creamy and nutty, with a gentle richness that is quite pleasing.
The rind is edible with a slightly tart taste.
The cheese has a soft, light ivory color with the fragrance of toasted hazelnuts.
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One wheel weighs about 9lb's.

Istara P'tit Basque Cheese

Istara P'tit Basque was, and remains one of the premier ewe's milk cheeses in France.
A wheel weighs anywhere from 1.30Lb to 1.40Lb.
We will adjust your price according to the weight of the piece, and charge you $25.99 per Lb.

Mimolette Cheddar

Resembles a cantalope, and aged in a cave for 12 months.
Mimolette has a subtle fruity and mellow nutty flavor.
This cheese goes great with red wine or a fine ale.
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Morbier French Cheese

Morbier is a soft, cow's milk cheese named after the quaint village of Morbier in north-eastern France.
It is revered for its richness in flavor and texture.
Serve it during the holidays or at your next family get together.
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Petit Munster French Cheese

Made with cow's milk, and is creamy and supple with a aromatic kick.
This delicious French cheese origins date back to 7th century monks.
These monks would prepare the cheeses using traditions passed down generation to generation.
Don't confuse this one with American muenster.
220g

P'tit Basque is a cheese that was introduced in 1997, and was created by the French dairy giant Lactalis.
P'tit Basque is made with pasteurized sheep's milk and is aged 70 days.
A wheel weighs anywhere from 1.30 to 1.40Lb
Your total will be adjusted and will only be charge $22.95 per Lb

Pont-l'Eveque
One of the many popular cheeses of France, boasting a smooth texture, creamy flavor and pungent aroma.
Pont l'Eveque is one of the world's most ancient cheeses.
It dates back to the 13th century and was called d'Angelot.
200g Pkg
The cheese then took the name of the village in Normandie where it is still mainly produced.

Port Salut

Port Salut is one of the milder French cow's milk cheeses.
It is characterized by its orange crust, mild flavor, and sometimes pungent smell.
Lactic bacteria is used in Port Salut's production, which gives the cheese a acidity to complement its mild taste.
It is shaped in thick wheels with a dense, pale yellow interior and an edible, bright orange rind.
This is a popular breakfast cheese and is made for snacking with fruits and different kinds of rye.
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Raclette is a semi-soft cheese made from cows milk.
Melts easily because of it's moisture content.
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Roquefort Papillon

Aged 150 days in limestone caves on oak planks.
A raw sheep's milk cheese that has a piquant flavor with a smooth, creamy texture.
Pairs well with a sweet white wine or port.
A perfect choice for salads and steaks.
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If you want a whole 1/2 wheel enter 3 in the add to cart box

Saint Agur is a blue cheese made from pasteurized cow's milk, enriched with cream, and contains 60% butterfat, qualifying it as a double-cream cheese.
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From the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France.
Developed in 1988 by the cheese company Bongrain
Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.
The moist, rich, white cheese has characteristic olive green mould veins throughout and a smooth, creamy texture with a subtle mild spicy taste resembling a softer, and finer Roquefort in presentation and taste.
It is not as salty as more traditional blue cheese, and its tangy and creamy nature are balanced so not to overpower with a sharp bite, although this is dependent in the age of the cheese.
It's double-cream nature, makes this cheese easily spread and also melts well.

St. Andre Triple Creme Cheese

St. Andre is a triple creme cheese and is the richest and most robust French cheese at Penn Mac.
It's often defined as one of the most heavenly French cheeses.
Great for dinner parties and even better to save all for yourself.
Try pairing it with a crusty French bread to experience the full flavor St. Andre has to offer.
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St. Nectaire

St. Nectaire is a gourmet French cheese that hails from the central region of Auvergne.
Pressed, uncooked, and great with red wine.
It takes 3 to 8 weeks to properly age.
It's salted and wrapped in cloth during the maturation process to keep it's great flavor throughout the aging of the cheese.
This cheese is wonderful addition to Christmas soup or in a roast.
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