A variety of artisanal cheeses from the Southeast U.S.

Brillat Savarin: The best triple-creme with 75% butterfat, and a thin, edible, snowy rind with nary a whiff of ammonia.

Perail Papilon: Buttery and tangy pasteurized sheep milk triple creme cheese

St. Agur: Unique combination of smooth creamy texture with salty and tangy tasting soft blue cheese. 

Mimolette: Pasteurized Cow milk cheese which is sweet, caramelized depth and which has smooth and fudgy finish.

(Includes 1/2 pound of each cheese unless otherwise noted.)