Bucheron (Loire Valley, France)
Each log of this chevre is aged for two months, The mold-ripened rind cloaks a thin layer, like soft, beaten butter, just underneath. When young, the paste of Bucheron provides a somewhat mild flavor. As it ages, its texture becomes drier, while the section near the rind is almost creamy and can be gooey.
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Crottin de Chavignol (Loire Valley, France)
Crottin de Chavignol is made exclusively from whole goat's milk. It is molded for 12-24 hours, then salted, dried and ripened at least ten days. Looking like little charcoal briquettes, Crottin ages into fossilized, crusty rounds that develop a blanket of dark blue mold. Rustic, tangy, and piquant, your mouth will water for hours.
Brillat Savarin (lle-de-France, France)
Brillat-Savarin is made from pasteurized cow's milk, enriched with cream. This decadent triple cream is one of the world's richest cheeses. It has a light downy white rind and the cheese cuts like butter. It has a real milky aroma with light lemon sour tones. The adage for this cheese is 'the younger the better.'
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Humboldt Fog
Humboldt Fog (California, United States)
This mold-ripened goat cheese is creamy, light, powdery and slightly lemony. It has a central line of edible ash and a soft bloomy white rind. The cheese ripens from the outside in which produces a more pungent runny shell surrounding the center. This runny shell will widen as the cheese matures and is considered the best part of the cheese.
Hudson Valley Camembert (New York, United States)
Hudson Valley Camembert is a creamy, soft-ripened cheese made from the milk of the Old Chatham Shepherding Company's herd of 100 East Fresian sheep, combined with a neighboring farm's hormone-free cow's milk. Spreading silkily across the tongue, the flavor is mellow and buttery with a subtle tanginess.


in stock


in stock
$12 per 4oz piece

2 days
$6 per 2oz piece

2 days
$12 per 6oz piece

2 days


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Champlain Triple
Champlain Triple (Vermont, United States)
Organic Champlain Valley Triple is a beautiful soft ripened triple crème cheese with a bloomy white rind. Produced from cultured whole milk and cream, it is hand ladeled into traditional crottin molds and aged approximately 10 days. It has a rich, creamy interior flavor that is offset by a delicious earthy rind with hints of mushroom.
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