France's varied terroir can sustain different milk-producing animals resulting in a variety of cheeses. Here are some of our favorites, clockwise from the top left!
A sheeps' milk cheese made in the world-famous caves of Roquefort. Simply smear on warm and crusty bread.
MIMOLETTE
An interesting cows' milk cheese with a burnt orange color. It's buttery in the palate with a slightly nutty, salty tone that makes it great in omelets!
This is the luscious, true Brie from the region of Meaux. With its bloomy rind and earthy aromas, it's simply divine with jams from Les Comtes de Provence served on top!
P'TIT BASQUE
Sheeps' milk cheese from the French side of the Pyrenees Mountains. This mild, delicate cheese is the perfect charcuterie accompaniment.
A rich cows' milk cheese with a traditional line of ash separating the morning and evening milk. This pungent cheese is great on a baguette with a glass of red wine.
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