Brillat-Savarin is a soft-ripened triple cream cow’s milk cheese with at least 72% fat in dry matter (roughly 40% overall).Wikipedia


Tomme d’Abondance or Abondance is a medium-sized mountain cheese from the Haute Savoie region of France in the Rhone-Alps. For centuries, this deep golden cheese has been made in mountain chalets, near the border between France and Switzerland. It is made exclusively from unpasteurised milk produced by the Abondance breed of cattle. Since 1990, the cheese has been enjoying the prestigious AOC designation. The handcrafted, wheel-shaped cheese, is made using traditional methods only in the geographical area specified by the AOC/PDO label. It has a strong smell and an intensely fruity, buttery and hazelnut flavour, with the balance of acidity and sweetness, followed by a lingering aftertaste. Unearth an aroma of nutty vegetation as you slice the cheese. However, remember the crust including the grey layer beneath, should be removed before eating. Firm but supple and slightly grainy, the texture of the ivory-yellow pâté is creamy and velvety. Its rind is smooth with an amber colour showing canvas marks. The affinage takes at least 100 days, so all the subtle aromas are realized. Cheese

Mont D’Or

Mont d’Or is a cheese typical from France, also known as Vacherin de Joux and Vacherin du Haute-Doub, is available for only a few months of the year, produced between 15th August and 15th March, to be exact. It’s made when Montbeliarde or French Simmental cows are brought down from their high summertime pastures in the Mont d’Or massif in the Haut Doubs area of the Jura mountains on the borders of Switzerland. Paxtonandwhitfield

Brie de Melun

Brie de Melun and the more famous Brie de Meaux, are both produced in the region of northern France known as Ile de France. However, whereas Brie de Meaux posseses refined flavors and a soft texture, Brie de Melun is smaller in size and tends to be a more robust cheese, often quite salty and with a firmer texture. – Culture Cheese Mag

Sheep Milk Feta

A Greek brined curd white cheese made from sheep’s milk.

Baked Chicken Thighs with Feta, Lemon and Capers

Recipe from Cakebread Cellars

6 chicken thighs
1/4 c. olive oil
salt and pepper

1 T. red wine vinegar
1/4 c. lemon juice
1 T. dried oregano
3-4 cloves garlic
2 bay leaves
2 T. brown sugar
1/4 c. white wine
2 T. capers
3 oz. feta cheese, crumbled

Place chicken thighs in a shallow casserole dish. Season with salt and pepper on all sides. Toss with the olive oil, vinegar, lemon, oregano, garlic and bay leaf. Cover and marinate overnight in the refrigerator.

Preheat the oven to 375°F. Bring the chicken to room temperature. Set chicken skin side up in the casserole dish. Top each piece of chicken with a little brown sugar. Add the white wine to the pan, scatter the capers around the dish and crumble the feta over the top. Cover and bake for 30 minutes. Remove the foil and continue cooking for another 20 minutes until tender and beginning to brown.


A soft blue cheese made from ewes’ milk. It is ripened in limestone caves and has a strong flavor.

Crottin Chavignol

Crottin de Chavignol is the most famous goat cheese of the many varieties produced in the Loire Valley. This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants. – Wikipedia