Brebirousse d'Argental (France)
priced by the piece
This sheep's milk cheese has a brie-like texture with a slight mushroomy, mild flavor. Lightly washed it is bright orange in color the texture of the rind adds a nice little bite. As the cheese continues to mature, it becomes soft and sticky; wonderful on a sliced baguette.

Brie en Croute (Baked Brie) (France)
priced by the piece
A different selection every week! Brie is prepared with an assortment of artisanal jams, dried fruits & nuts and wrapped in a sheet of puff pastry for an easy and delicious appetizer.á Approximately 14 ounces.

Brillat Savarin (France)
priced by the piece
Appropriately named for Brillat Savarin, the gastronomical legend, this triple-crFme brie style cheese is often compared to Pierre Robert. Buttery, rich, creamy and decadent, Brillat Savarin has higher water content and usually has a sharper bite.

Brillat Savarin with Strawberries (France)
priced by the pound
Named for the illustrious French gastronome, Anthelme Brillat-Savarin, this coveted triple crFme cheese makes a perfect dessert on its own. Summertime brings us wild strawberries and this cheese tastes JUST LIKE strawberry cheesecake! Serve with Effie's Oatcakes for an amazing and easy dessert!

Brillat Savarin with Papaya (France)
priced by the piece
The most popular cheese at Sunset Corners. We canÆt keep it in stock! This wonderful dessert cheese combines the triple cream decadence of Brillat Savarin with the lovely fruitiness of candied Papaya. If we're being truthful you could easily enjoy this for breakfast, lunch and dinner, but limiting it to appetizer or dessert may be best for all concerned. Mmmmm! 8 oz

Camembert RUSTIQUE (France)
priced by the piece
CAMEMBERT RUSTIQUE Made in Normandy, home of Camembert, using milk from cows which graze on the lush green pastures. It owes its authentic flavour to the quality of its ingredients and the traditional savoir-faire in its making. With its white bloomy rind and deliciously soft smooth centre, Le Rustique Camembert is also a must on any cheese board.

Chaource Triple CrFme (France)
priced by the piece
About ten years ago, it was quite hard to find Chaource (pronounced "showers") in the United States. It is such a delicate flower of a cheese that importers were afraid to bring it in. However, with upgrades in both U.S. shipping and cheese knowledge, we can now gingerly place this most famous cheese on your plate, straight from Champagne. Chaource crouches short and stocky and is covered by a velvety soft-ripened, bloomy rind that whiffs of the white mushrooms that grow plentifully in the region. After slicing cleanly through the delicate white crust, the fully aged triple-crFme cheese runs buttery and thick with a fat content that comes out slightly higher than Brie. A young Chaource will be flaky inside and mild in the mouth; slightly older ones will ooze and have nutty characteristics.

Chevre de Cremiers (France)
priced by the pound
ChFvre de Cremiers This is a Triple crFme goat cheese that tastes like a smooth, rich, and creamy brie with hints of the tangy, grassy flavor typical of chFvre. This addictive hexagon shaped cheese has developed a loyal following so quickly that I can barely keep it in stock!

Cowgirl Creamery Pierce Point (California)
priced by the pound
Cowgirl Creamery St Pat! Ok, ok, it is not from Ireland but it is called Saint Pat! From our favorite California Cowgirl Creamery this is a seasonally produced ôSpring Cheeseö that is only made a few months of the year and we just received our first batch! These rounds are made with whole organic milk and are wrapped with stinging nettle leaves. Do not fear the nettles, since they are washed and then frozen to remove the sting before they are wrapped around the cheese. After three weeks of aging, ST PAT is mellow, soft, and full of flavor. The nettle leaves impart a smoky, artichoke flavor.

Cowgirl Creamery Mt Tam (California)
priced by the pound
Just North of the San Francisco Bay, Mt. Tamalpais rises like a monument to Northern California's natural beauty. In deference, Cowgirl Creamery named its signature cheese Mt Tam. It's a smooth, creamy, triple-cream - made with tasty organic milk from the Straus Family Dairy. An elegant triple-crFme that goes beyond buttery and will thrill your taste buds Mt. Tam is rich and luscious without going over the top. Mt Tam won 1st Prize in the soft-ripened category at this yearÆs American Cheese Society competition.

Cowgirl Creamery Inverness (California)
priced by the piece
A new addition to the Cowgirl line-up, Inverness is a perfect little gem of a cheese. Made with milk from the Strauss Family, like the others, this single cream cheese packs a ton of flavor into it's diminutive drum-shaped wheel. Deeper and more complex than the Mt Tam with a classic texture than leaves you wanting more. Trust us, you'll want more than just one!

Crave Brothers Les FrFres (Wisconsin)
priced by the pound
There are four Crave Brothers: Charles, George, Thomas and Mark û this is a true family operation with each brother and his family involved. To reflect their Irish heritage, the Crave Brothers developed Les FrFres, a European style cheese that is a semi-soft washed rind cheese. It has an earthy, fruity flavor with a nutty aftertaste. The best age for the young version is 3 weeks and as it ages it becomes stronger and earthier in flavor.

Cremoulin Boite Vacherin (France)
priced by the piece
This cheese is of the Vacherin Mont d'Or type, a rich, runny cheese that is so soft it almost has to be spooned out of its container. Like Vacherin, Cremoulin is made in the autumn and winter from the milk of cows fed on cold-weather vegetation, such as hay, grain, and silage. The tradition of making this cheese arose from the fact that Alpine winters in France and Switzerland eliminated the possibility of daily milk deliveries. Therefore, families began making a small cheese at home that they could eat between deliveries. Because the cheese was so soft, they wrapped its perimeter with strips of bark to prevent it from collapsing at the peak of ripeness. A traditional Vacherin weighs five to seven pounds. This Cremoulin weighs only 12 ounces and is packaged in a unique cardboard box. The cheese is traditionally served at Christmas time, and this size makes a simple, easy presentation. Simply plunge into the cheese with a spoon or a knife and spread the oozing interior on a piece of crusty bread.

Cru Blanc (Caroline Hostettler) (Switzerland)
priced by the piece
If cheese could be personified, Camembert would be the seductress of the cheese board. in our eternal quest to find good camembert û this is the closest we have come. Amazing depth of flavor underneath a fluffy bloomy rindà

Cypress Grove Humboldt Fog (California)
priced by the pound
This remains one of our favorites here at Sunset Corners! Cypress Grove's signature cheese is named for Humboldt County's morning fog. A line of vegetable ash runs through the center, emulating the French classic Morbier. Inside is a fluffy white pate with a center layer of vegetable ash running through it so that when it's cut it's reminiscent of the early morning fog. The texture is powdery and light, with a slight tang when young growing more earthy and complex as it ages. Yum!

Cypress Grove Truffle Tremor (California)
priced by the pound
Cypress Grove Truffle Tremor From one of our favorite producers, the classic flavor of truffle meets the velvety perfection of ripened goat milk cheese. Earthy, elegant, and sophisticated, it's sure to make even the most distinguished taste buds shake!

Delice Aux Truffe (France)
priced by the piece
Truffles! Delice des Cremiers is a soft-ripened triple crFme cowÆs milk cheese from Burgundy, France. Delice is so sumptuous it delivers that wow factor whenever you taste it. Made with cream, double cream and crFme fraiche it is essentially a Mini Brillat-Savarin. To take it a step further this one has a layer of truffles in the middle!

Delice D'Argental (France)
priced by the piece
Loved by children and adults alike this decadently rich French cow's milk cheese hails from Burgundy. This delicate creamy textured triple cream is taken to another level by adding crFme fraiche. Enjoy this indulgent, ice cream like, mildly aromatic treat with fresh crusty bread. One piece weighs approximately 7 ounces.

Delice de Cremiers (France)
priced by the piece
We adore Delice de Cremiers. It's rich, velvety, and creamy and everything a cheese should be. It melts on the tongue and is just plain divine. It is absolutely stunning at this time of year when cowsÆ milk is coming to its best. It is so refreshing on the palette; it is classed as a pudding cheese.

Fromage de Clarin (France)
priced by the piece
Fromage de Clarine û Spoon out this triple crFme that is too soft to cut! A rich, runny, triple crFme cheese that is so soft it almost has to be spooned out of its container with a warm piece of french bread. Because the cheese was so soft, they wrapped its perimeter with strips of bark to prevent it from collapsing at the peak of ripeness in its mild, creamy, and dreamy state!

Fromager d'Affinois (France)
priced by the pound
This French innovation may look like pudgy brie, but itÆs actually much creamier. Fromage d'Affinois may remind you of a triple-creme, so loaded it is with silky fat. But it is actually a mild and buttery double crFme that imposes the texture of a triple crFme! This is done through a unique process called "ultra filtration," which breaks down the fat molecules in the milk in order to further disperse them through the paste. The result is a thick, nearly whipped spread of tangy, milky goodness.

Frommage De Meaux (France)
priced by the pound
From the green and sparkling region of Champagne and Ile-de-France, Fromage de Meaux is the closest the United States can get to Brie de Meaux. Because of the AOC designation, for the cheese to be called "Brie de Meaux," it would have to be made with raw milk. However, many of the best cheesemakers out there make two cheeses so that they can ship the pasteurized one to the good old USA. Milky and luxurious, this "king of cheeses" rolls on your tongue and down your throat leaving behind faint flavors of garlic and delicate white mushrooms.

Gres Champenois (France)
priced by the piece
An amazing creamy cheese from Champagne. The fern on the edible rind is for decoration but, will add interest to your cheese plate. Gres Champenois is mild, elegant, and delicious also perfect with Champagnes!

Jasper Hill - Constant Bliss Triple CrFme (Vermont)
priced by the piece
While Constant Bliss was originally made to resemble French Chaource, Jasper Hill has left their distinctive mark on this hand-ladled, cow's milk cheese and made it fully their own. Soft and buttery, Constant Bliss is made from evening milk. The milk leaves the cow and goes directly into the cheesemaking process, resulting in a singular cheese that changes with the seasons.

Langa Brunet (Italy)
priced by the pound
A 100 % goat's milk small round disk that rests in a paper doily because it is so fragile when ripe. Brunet's soft, thin, bloomy rind fuses with its creamy interior; don't even think about trying to cut the rind away. The supple ivory paste, or interior, smells of mushrooms and crFme fraeche and feels like silk on the tongue. A tangy finish keeps the cheese from being cloying. How the cheesemakers manage to get so much personality into such a young cheese I can't imagine. It spreads like soft whipped butter but collapses on the tongue like thick whipped creamà

Langa La Tur (Italy)
priced by the piece
La Tur - Nestled in its ruffled paper doily, a petite round of La Tur looks like a fragile, fussed-over pastry. And after one taste, you know you have a cheese that can truly stand in for dessert. The operative word is luscious. I can think of no other cheese with a more ingratiating texture. Made in Italy's Piemonte region, at a dairy near Alba, La Tur provides the kind of sensory experience that makes tasters roll their eyes skyward and lean back in their chairs. The dairy makes La Tur from a blend of pasteurized sheep's, cow's and goat's milk, a formula that lets no component dominate. The cheese will develop a soft, wrinkled natural rind that was beginning to droop a bit on the sides. The internal texture is light and fluffy, like a pudding or mousse, becoming creamy toward the rind. The flavor suggested creme fraiche, with hints of mushroom and a sour-cream tang. Young cheeses rarely have this much personality!

Langa Bonrus Sheep and Cow (Italy)
priced by the pound
This is a distinctive version of New Zealand Cheddar. Livingstone Gold is not sharp but creamy and mild with natural annatto added to produce the lovely golden orange color. The perfect cheese for a grilled cheese sandwich or for use in an omelet or just a little snack in the afternoonà Livingstone is sure to please a crowd!

Langa Robiola Bosina (Italy)
priced by the piece
Soft, creamy, heavenly, and richà This cheese comes from the Alta Langa in the Piedmont region this cheese is a mixture of sweet cow's milk with tangy sheep's milk. The result is a slightly acidic but well-balanced cheese with a light but lingering flavor. Somehow, Robiola Bosina still manages to be delicate and provide layers of complexity in its flavor. Just smear generously on some great bread and enjoy! 8.8 oz

Langa Rochetta (Italy)
priced by the pound
Rocchetta is a soft Italian mixed milk cheese; a creamy combo of cow, sheep and goat's milk. This cheese is delicate and smooth.

Langa Rosso de Langa (Italy)
priced by the pound
Rosso di Langa is a semisoft, washed-rind cow's- and sheepÆs-milk cheese that is aged for two weeks. Its edible orange exterior rind is fairly mild as far as washed rinds go, and the interior of the cheese is pale ivory, slightly sticky and supple. The cheese has a really satisfying, meaty flavor.

RB Moser Chardonnay Truffle (Switzerland)
priced by the piece
Staggeringly delicious. a satiny disk made of cow's milk, enriched with mascarpone, delivers an intense, slightly funky whiff of the black truffle with which it is infusedà Full flavored tasty little gem! As seen in the New York Times article on 12/16/09.

Petit Sapin (France)
priced by the piece
Petit Sapin = Instant Fondue. This soft ripened cheese is from the Jura area of Comte, France. It comes in a small wooden box a la Epoisse. And when I say soft, I mean that at room temperature this stuff is instant fondue. Crack open the rind and just dip small pieces of bread as you would a fondue pot. It has a mild but ripe and complex taste and a wonderfully runny texture. You can also try baking it in the oven with white wine and garlic. So elegant and easy!

Pico Picandine Goat Cheese (France)
priced by the piece
This traditional soft goat cheese comes from high in the mountains of the Rhone department of France. Pico is a bloomy rind cheese that ripens from the inside out. Its natural rind is covered with white or bluish mould (depending on the age) that matures further in its packaging. Pico has a distinctly goaty flavor and creamy texture and pairs wonderfully with Sauvignon Blanc. One piece weighs approximately 4.5 ounces.

Pierre Robert (France)
priced by the piece
Pierre Robert is a decadent triple-crFme-style cheese from Seine-et-Marne. When Robert Rouzaire and his friend Pierre began to tire of their Brillat-Savarin, inspiration struck. They began aging the same triple-crFme longer in their caves, enabling it to further develop its flavor and become even more meltingly rich in texture. They named their new success Pierre-Robert, for obvious reasons. With a whimsical boulder ("Pierre" means rock) adorning its snow-white rind, Pierre-Robert appeals to anyone craving pure and utter decadence.

Riesling x Sylvaner (Rolf Beeler) (Switzerland)
priced by the piece
This wine soaked cheese is a delicious soft-ripened, bloomy-rind cow's milk cheese made in western Switzerland by a cheesemaker named Moser. Made with raw milk this is a flavor you wonÆt find anywhere else. While aging, these small rounds are washed with local whitewine (Riesling and Sylvaner) imparting a light apple flavor.

Saint Marcellin (France)
priced by the piece
This is a small, supple cow's milk cheeses from the Rh(ne region of France. Saint Marcellin has a soft, creamy texture and slight mushroomy aroma The small wheels are so young and tender that they can be packaged in a small little pot. One of the best cheeses produced in the region, Saint Marcellin will pair well with a Cotes du Rh(ne or Syrah. One piece weighs approximately 3 ounces.