Made much in the same way as a Morbier, with a vegetable ash vein that cuts through the center of each wheel, Le Jeune Autize stands apart due to the fact that is made entirely of goat’s milk. Rather than the muddy, earthy quality often found in Morbier, le Jeune Autize offers a sweeter and lighter flavor.

Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola picante and features a smooth, creamy texture with a subdued blue flavor.

One of the company's flagship cheeses, this blue wheel develops a natural rind as it ages for 75 days, developing a fudgy, deep yellow paste with a beautiful sheen and periwinkle splotching. It's designed to be a “gateway” blue, approachable and palate-pleasing even to blue cheese skeptics.

Our first cheese is a beautiful, hand-crafted triple cream that bursts with buttery and milky overtones. A smooth, silky interior made from all natural Jersey cow's milk and fresh Jersey cream creates the perfect texture, while our soft, bloomy rind adds an earthy flavor with nutty undertones.

Semi-hard cheese, creamy in texture with a waxed rind. Creamy, buttery flavor with a grassy, tangy finish.

Named after the narrow ravine carved along the base of Mt. Barnabe, just down the road from Bivalve Dairy, where we source the organic, pasture-based milk. Devil's Gulch is then encrusted with dried red heirloom peppers grown by our friends at Allstar Organics. The seasonings celebrate the season with a festive and vibrant appearance and a warming flavor that contrasts with the buttery notes of the cheese.

Usually eaten young, Soumaintrain when cut, exposes a mild, white paste with a close and fine texture. As it ages during six to eight weeks, the flavours become ripe, divulging sweet, salty and creamy milk notes.

Tomme de Savoie is a semi-soft, pressed cheese with a pliable and firm texture. It has numerous irregular “eyes” spread throughout the ivory-coloured paste. The flavours are of grass, nuts and rusticity. Expect some tangy, slight citrus and mushroom notes underlined by odours of a cave.

Emmentaler is pale yellow and riddled with distinctive holes, or “eyes.” It has a hard, thin rind covered by paper with the producer’s name on it. The aroma is sweet, with notes described by some as similar to fresh-cut hay. Its flavor is nutty and somewhat buttery, with a slightly fruity, acidic tone.

Ameribella is our semi-soft, washed rind cheese, inspired by the cheeses of Northern Italy, with a salty, savory and mildly lactic flavor. ... It is a pale creamy yellow colored cheese, with a soft cream to orange brown rind.

Pata Cabra (also called Queso Patacabra) is a semi-soft cheese from the Aragon region of Spain. It is a washed rind cheese made with pasteurized goat’s milk. It is produced in a large brick format and aged for about 3 weeks before market.

Drunken goat is soaked in Mourvèdre red wine for two to three days, giving the outside of the cheese a thin purple rind.