- Camembert is full flavored and lightly fruity with hints of garlic, mushrooms and wood. Similar to brie in both style and texture, it is a luxuriously creamy and rich cow’s milk cheese. Serve anytime with fresh fruit, but best by itself, of course.
- Selles Sur Cher is aged for a minimum of 10 days. It is covered with a birch-bark ash (cindering), which gives the surface a bluish-black powdery look. Soft, with the taste of white wine, thyme and lemon when young; will grow more peppery when aged and can run from dry and flinty to moist and oozy with time. Pairs with strawberries, jams and honeys.
- Ossau Iraty Brebis is described as the highest-quality sheep milk cheese. It is made of unpasteurized ewe’s milk, then must pass strict testing to gain Appellation Controlled status. Tasting of almonds, hazelnuts and olives, it is mild but complex and instantly satisfying.
- Delice-A luxuriously creamy, rich, full flavored cow's milk cheese from France. Similar to brie in both style and texture, this cheese has the added qualities of a full-fat milk content giving it an interior likened to that of whipped cream cheese. The exterior is encased in a chalky soft rind that is yellowish-white in color, while that decadent interior yields flavors of fresh cream and butter, with a slightly salty finish
- Selles-Sweet and nutty goat cheese rounds from Berry. Ripened for 10 days, then covered with a birch bark ash (cindering) which gives the surface a bluish-black powdery look. The paste is closely textured and smooth
- Ossau-These great cheeses are made in the traditional method from late December to mid-July from unpasteurized ewe's milk over many small farms throughout the region, then must pass strict testing to gain Appellation Controlled status. All Ossau-Iraty (OH-soh-ear-ah-TEE) is nutty, mellow and fruity with a beige to gold paste and rinds that range from orange-yellow to brownish-gray. The prominent feature is the texture, which gives an almost taffy-like feel to the tongue