Large Cheese Board (Cheese Only)

Pyrenees, France

Istara is a French brand of sheep's milk cheese, most notably known for its Ossau-Iraty AOP, a semi-firm cheese from the Basque region of France. It features a smooth, buttery texture with nutty, fruity, and subtly sweet flavors, often with hints of hazelnut, olive, and fig.

Rhône-Alpes, France

Fromager d'Affinois is a French double-crème cheese known for its exceptionally creamy and buttery texture, similar to Brie but with a richer, more luscious consistency due to its unique production method. It's a soft-ripened cheese made from pasteurized cow's milk, and its signature smooth, rich flavor is often compared to fresh butter and earthy mushrooms. 

Loire Valley / Poitou, France

Crottin de Champcol is a semi-soft, pasteurized goat's milk cheese made by Fromagerie Jacquin in the Loire Valley of France.  When referred to as "fresh" (or jeune in French), this small, cylindrical cheese exhibits specific qualities before it has aged significantly.  It is moist, creamy, and soft inside, with a compact body. The rind is very pale, soft, and barely developed.  The taste is mild, nutty, and delicate, with a distinct creamy and slightly tangy, citrusy flavor.  Perfect to eat as is or try it in your favorite salad!

Normandy, France

Marie Harel Camembert refers to the iconic French soft cheese, Camembert, famously attributed to Marie Harel, a farmer from Normandy who, legend says, created it in 1791 by adapting a recipe from a priest fleeing the French Revolution, blending traditional Norman methods with secrets from Brie, resulting in a creamy, earthy cheese with a bloomy rind that became a French staple. The authentic version, Camembert de Normandie follows strict AOC rules, offering rich, mushroomy, and buttery notes.