Chabichou d'AntanWhen something's been made for more than one thousand years, you can bet it's next to perfect. Not surprisingly, this French goat cheese that's been made since the 8th century is perhaps the pinacle of goat milk cheeses. The wrinkly, fluffy natural rind encases a supple, bright white soft to semi soft paste. It has a slightly sweet but zesty lemony character with an appealing minerality. Each cylinder weighs ~150 g

Pronounced flavours of blackberry

which roughly translates to "second pinch" of the cow's udder

this Camembert is made from raw cow’s milk and ripened for at least three weeks

Deliciously flavourful and very unique

without fuss

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subtle sweetness

surface-ripened

log-shaped goat cheese crafted by Fromagerie La Suisse Normande in Quebec

notes of other fruits like apples and almonds

300 g sticks

such as fondue or even raclette