The wonder of Fromage – unveiling one French cheese at a time

Fourme d’Ambert AOP - sliced into its characteristic rounds, Fourme d’Ambert should reveal a creamy, ivory color and a uniquely soft, unctuous texture that veers almost towards chewiness.

Neufchâtel isn’t well-known outside of Normandy, as little is produced: about 1700 tons per year, as compared to 60000 tons of Camembert.

"While we love Maroilles, with its assertive aroma and bite, it can be a tough one to wrap your head around, at first."