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.)