MarcyThis lovely, bloomy rind cheese is inspired by a Saint Marcellin, a soft French cheese in the brie family. When young, it tastes bright and fresh; as it ages, it becomes more ripe, strong, and slightly gooey.

French-style salami

but with fuller flavor

but aged without a rind

This washed-rind cheese is toasty and buttery

As the name implies

like an amazing cream cheese

The result is a wonderful orange-hued pairing of smooth cheese and warm spice

Our Normande cows’ milk makes a milder and richer feta than the goat or sheep milk typically found in the Greek style

we add a touch of smoked paprika and hickory-smoked sea salt

We make this semi-soft

This makes it slightly softer and more flavorful than a traditional parmesan — and just as perfect for slicing

packing lots of yummy salami flavor without any heat