Cheeses

This page presents our retail cheeses. For restaurants and store sizes, please click here.

Goat cheese

Goat cheese and Provence: it is hard to know where to even start describing this magic relationship. Goat cheese is not only seen on every cheese platter at every meal, it is seen in salads, toasted sandwiches and pastas. It's also delicious baked in tomato sauce or simply mixed with fresh herbs and a drizzle of olive oil.

Our fresh goat cheese comes from a dairy in the foothills of the lower Alps where goats roam gorgeous pastures and feed on the abundant flora. This luxurious diet and the balmy climate of Southern France give the cheese its light and refined taste.

Camembert

camembert brie goat cheese provence

Provence is not the birthplace of Camembert: Normady is. But in Provence as in the rest of France, Camembert is at the heart of French culture. From cafés to the restaurant carriage of the TGV bullet train, you can order sandwiches with Camembert and Cornichons. All camemberts are soft and creamy. Beyond that, there is an incredible range in taste between the milder camemberts and their aged cousins made with unpasteurized milk, which can punch a hole through your throat. Unpasteurized cheeses cannot be imported into the US, so our camembert is of the milder, gentler variety.
In Hexagone, a self-deprecating song about France, popular singer Renaud states that the French people's only glory is their "pinard" (slang for wine) and their camembert! Camembert even has a slang name of its own: calendos.

Brie

Brie is camembert's half brother. In fact, most French families will have both a brie die-hard and a camembert enthusiast, so cheese platters will nearly always have both! And five other cheeses, of course.

Saint Paulin

Another mild semi-soft cheese, St Paulin is a favorite with sweet grapes, figs and pears. It goes well with dessert wines like muscat.

Fontagne

This is the French equivalent of Fontina, which is found on the other side Provence's border with Italy. Mild, creamy and only a litlle bit tart, Fontagne is a great cheese for recipes as it melts well and doesn’t overpower dishes.

Roquefort

sheep roquefort cheese

This legend of French cheeses finds its way on Provençal tables. On the outside it looks a lot like blue cheese, though Roquefort is more moist. And Roquefort is not to be confused with "bleu" because it is turbo-charged... For many a Frenchman, Roquefort is the king of cheeses. There are strict rules about what cheese can be called a "Roquefort": for starts, the cheese must be made in the town of Roquefort-sur-Soulzon in the South of France, 100 miles West as the crow flies of Avignon, Provence. It is aged in caves where it develops veins of green mold that give it its explosive taste. Roquefort is made of sheep's milk (actually ewe's milk as ewes are the female sheep). Our importer has written an amazing article about the life in Provence roquefort.

Eurocrème

This creamy cheese is available in three flavors: Herbs & Garlic, French Onion and Garlic. It spreads beautifully on bagels, sandwiches and toasts. It also makes an addictive dip for crackers, carrots, cucumbers and other fresh vegies.