This double cream, soft, thermalized cows' milk cheese is, by cheese timelines, a new invention. But it is made with time-tested respect and awe for the craft in Combremont-Le-Petit in Switzerland's Vaud. Ripened under strict climate parameters in a natural stone cellar and coddled in the cheese makers own affinage, it becomes a spreadable buttery, peppery, mushroomy delight. Lather it on crackers... enjoy it with a rich red. It will hold its own. And more.

WE ARE CURRENTLY OUT OF STOCK. YOU CAN ORDER IN ADVANCE TO SHIP THE WEEK OF

DECEMBER 3rd. THANK YOU.

OVERNIGHT SHIPPING REQUIRED