+/-150 grams, france - sheep's milk - pasteurized, this brie-like sheep's milk is a rich, creamy wonder. made in lyon, france, its bright orange coloured rind brings a beautiful colour to the table. pairs well with dried apricots, complex honeys and a glass of bubbles
+/-150 grams, france - goat's milk - pasteurized, from the Rizet family in the auvergne region, this slightly tangy, citrusy, rich & dense cheese is perfect with a glass of sancerre or on a warm baguette
approximately 120 grams, france - goat's milk - pasteurized, its tradition comes from the 8th century, just south of the loire in poitou. grassy, dense minerality, goaty, salty, tangy, nutty. bring on the chenin blanc!
+/-150 grams, italy - cow's milk - pasteurized, a firm, savoury, slightly sweet cheese with developing protein crystals, a pleasant buttery & long finish. the entire wheel is encased in beeswax to help maintain its humidity
250 grams, france - cow's milk - pasteurized, washed in marc de bourgogne, this popular pungent cheese with its sticky, reddish-brown rind, is creamy, salty, roasted nuts, and meaty. not for the faint of heart
+/-150 grams, Netherlands - cow's milk - raw, aged about 5 years, this farmhouse style gouda is full, strong, complex, sharp & sweet. if you enjoy those crunchy little protein crystals, you'll enjoy this cheese
+/-150 grams, france - cow's milk - raw, fermier st. nectaire, with its long history from the auvergne, is nutty, earthy, grassy, hay - and a beautiful, melt in your mouth paste that is long and unlike any other cheese