It is a generally accepted belief that the fabulous and world renowned Bleu d’Auvergne was created by accident. In 1845 Antoine Roussel was trying to make the excellent, centuries old, blue cheese Roquefort, when he discovered that the warm, transparent, blue mold which was forming in his wheels was both unique and pleasant. He noted that [...]

The world of fine cheese comprises two very important realms. Firstly, the production realm and secondly, the affinage or aging realm. Rarely will these two worlds collide so expertly as with the French goat’s milk cheese Tome d’Aquitane. This raw goat’s milk tomme is produced by the excellent cheese makers Union Laitiere de la Venise [...]

We love our products. We obsess over them, we dream about them, and then we share them. So when we get a few new products- or an entire butcher shop full of meaty, wholesome goodness- we gather, we cook, and we enjoy. Anyone wondering why we love our jobs? We take our work home with [...]

Matt Caputo is always on the hunt for cheeses that can appease the tastes of more than one crowd- the advanced cheese pros, the open-minded moderates, and the timid beginners. Enter Lou Bergier Pichin, a creamy, delicate cow’s milk cheese. It may look like a French tomme style cheese, it may even sound like a [...]