Julien’s Cheese Selection

Notes from the Curator

Reblochon Fermier AOP - This semi-soft alpine cheese is created from unpasteurized cow milk. It has an edible washed rind with a light beige hue and an herby, earthy aroma after being matured for at least four to eight weeks. It has a compact, smooth, and silky texture on the inside. It has a mellow nutty flavor that is pleasant and delicate, with fruity undertones.

Pouligny-St Pierre Cheese AOP - The Pouligny St. Pierre comes from the Loire Valley in central France and is made with unpasteurized goat’s milk. Its natural rind is ivory in color, delicate, and wrinkled, and it has a truncated pyramid shape. As the rind ages, it becomes drier and develops gray, blue, and white molds, as well as deeper wrinkles. The interior is smooth and white in color. It’s rich and smooth, with a slight crumbly texture. It’s a powerful cheese with a complex flavor that improves with age. It has a slight sweetness to it, as well as salty flavors and grassy and earthy undertones.

Rians Cabrette – Cabrette is a goat cheese made that is ideal for spreading. It has a mild flavor and a creamy, smooth texture.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate. Cheeses are air-flown from France on demand. They are meant to be consumed within 1 to 2 weeks of their arrival at your residence.