1	La Ferme Pre Order Cheeses from Affineur Chantal Plasse
2	Abondance Lait Cru This medium-sized mountain cheese from Haute Savoie in the Rhone-Alpes is produced using milk from cows of Abondance, Montbeliard and Tarine. The cheese has a strong musty smell and a distinct and complex flavor, with balance of acidity and sweetness and a long aftertaste. The crust, including the gray layer beneath, should be removed before eating. Affinage takes at least 90 days, during which time a maximum of three samples are taken from the core of the cheese with cheese iron.
3	Le Chataigner - Banon Cow’s milk version of the original goat’s milk, this cheeze shows the same characteristics of lactic smell with a little nutty flavor.
4	Bleu de Brebis Beautiful blue cheese with a very coloured blue, heavy aromas of sheep's milk
5	Bleu de Berger A very creamy blue cheese made from sheep's milk, aged 3 weeks.
6	Le Bourguignon Pasteurized version of raw milk "Chaource" hand molded. The maturing is giving a beautiful fleurished rind and the taste is very sweet.
7	Le Bourguignon-Large Pasteurized version of raw milk "Chaource" hand molded. The maturing is giving a beautiful fleurished rind and the taste is very sweet.
8	Brebis Artisanal Moulis Very sharp sheep's milk taste
9	Brie de la Brie Pasteuried version of Brie de Meaux, hand molded and aged slowly
10	Brie de Montereau Very creamy Brie, slight nutty flavor, aged 5 weeks
11	Brie de Montereau au Poivre The same as the natural one, with crushed black pepper
12	Brillat Savarin Triple cream aged the traditional way (3 weeks)
13	Brillat Savarin - Petit Triple cream aged the traditional way (3 weeks)
14	Brillat Savarin au Poivre Triple cream aged the traditional way (3 weeks) encrusted in black peppercorn
15	Buche Fleurie Goat cheese shaped as a log with a fleurished rind.
16	Camembert An excellent pasteurized version fo the raw milk A.O.C very sweet to the taste with a hint of sharpness when it is ripened to the center.
17	Casinca Chevre Very tasty goat cheese from Corsica. Its rind (washed) gives a hint of moldiness to the cheese that is generally very soft.
18	Coeur Cendre Very creamy heart shaped goat cheese
19	Coulommiers ½ Affine "Cousin" of Brie this cheese gets the same beautiful fleurished rind with some redish colours
20	Crottin Pasteurized version of the "CHAVIGNOL" it develops as it ages the same sharpness
21	Fourme D’Ambert Named for the wooden molds in which it is traditionally formed, this blue from Auvergne is one of France's classic cheeses. Made from raw milk and traditional rennet, Fourme d'Ambert is creamy, balanced, not too salty, and with a complex taste developing a light cellar smell as it ages. .
22	Fromage Des Vignerons – Epoisses Fraiche Fresh version of Epoisses
23	Livarot Pasteurized version of the A.O.C, this cheese develops its strong and spicy flavors.
24	Morbier Cheese from the "Franche Comté" region, made from raw milk and aged quietly 8 to 10 weeks
25	Munster Gerome A.O.C. Beautiful redish rind, the texture is quite soft but has a strong flavor
26	Olivet Cendre From the Orléanais region, this cheese has a smooth straw. Yellow interior with ashes.
27	Olivet Foin From the Orléanais region, this cheese has a smooth straw. Yellow interior with hay.
28	Olivet Poivre From the Orléanais region, this cheese has a smooth straw. Yellow interior with crushed black pepper.
29	Pave D’Affinois Very creamy and floral flavors
30	Perail Brebis Very soft sheep's milk. Best seasons being summer and spring
31	Pecurinu Brebis A washed rind typical sheep's milk Corsican cheese, very sweet in the center.
32	Petit Vougeot (Fresh Cheese) The "Must" of a fresh cheese with floral and savory flavors of the raw milk from Burgundy
33	Pierre Doree du Beaujolais Could be the Franch cousin of Parmesan cheese; such a unique taste
34	Pont L’eveque P.M. A.O.C. Most wellknowned "washed rind" from the Normandy region ; the taste is quite pronounced
35	Regal de Bourgogne aux Raisins Uses the cheese "petit Vougeot" with same local aromas from Burgundy: Raisins soaked in "Marc de Bourgogne”.
36	Regal de Bourgogne aged with Mustard Seed Uses the cheese "petit Vougeot" with same local Mustard Seeds.
37	Regal de Bourgogne with Herbs Uses the cheese "petit Vougeot" with same local "Marc de Bourgogne",with Herbs and Garlic.
38	Saint Felicien - Ceramique Pasteurized version of the original, 60% fat, it gets more and more creamy as it ages.
39	Saint Marcellin Ceramique Pasteurized of the original, 45% fat tastes as it is out of a barn
40	Sainte Maure Pasteurized version of the A.O.C. Very sweet milk from the region
41	Saveurs du Maquis Sheep's milk cheese from Corsica, quite soft in the texture and subtil taste of all the flowers from the Maquis
42	Soumantrain Affine
43	Tomme de Savioe A.O.C. A pleasant and unpretentious cheese with an approachable, mild flavor with a typicaly pronounced mold smell. From the Savoie and Haute-Savoie regions around the French Alps, this cheese is made with raw cow's milk and traditional rennet. It is aged for 3 months during which time the pate becomes semi-soft, supple and buttery with numerous small eyes and develops a thick, fuzzy brown rind. It is produced in large, flat wheels weighing approximately 12 pounds.
44	Triple Crème de Bourgogne Affine This cheese made out of milk and cream from Burgundy develops a fine and rich texture throughout its aging.
45	Buche Chevre Nature These"Buches" are made of fresh milk from the Drôme region and develop a very herbal taste.
46	Buche Chevre Cendre All these "Buches" are made of fresh milk from the Drôme region, they develops a very herbal taste and are accommodated with ashes.
47	Buche Chevre Basilic All these "Buches" are made of fresh milk from the Drôme region, they develops a very herbal taste and are accommodated with basil.
48	Buche Chevre Herbes All these "Buches" are made of fresh milk from the Drôme region, they develops a very herbal taste and are accomodated with herbs.