L’edel de Cleron
L'edel de Cleron is made using a Vacherin recipe, but it is gently pasteurized. Available all year round, this cheese is known as Faux Vacherin. Its creamy, almost runny consistency when it's ripe is identical in texture to the real thing. With its slightly balsamic flavor, it embodies the aura of the pine forests of the Jura mountains (part of the Alps) where it is made.
  Gaperon
Stored in the farmhouse, the white rind would acquire a mottled color of gray and blue as the spores in the air found their way onto the surface of the cheese. The cheeses are no longer matured in the farmhouse kitchen... usually they sit on rye straw in a damp cellar for one to two months.Gaperon is best enjoyed with a full-bodied red such as a Côtes du Rhone.
  Societe Bee Roquefort

Many say Roquefort is best blue cheese in the world. It’s one of the great French cheeses with a salty, distinctive, and powerful flavor. This cheese is made with the milk of ewes that graze on the lush plateaus of Aveyron. Roquefort is ripened in natural caves found under the village of Roquefort-sur-Soulzon in the south of France, and carefully tended by the Societe fromagerie.

This scrumptious cheese is laced with dark blue-green mold, and has the piquant flavor you would expect from sheep's milk. Roquefort is a soft cheese that will melt in your mouth, but it’s dry enough to crumble, and can be spread.

Serve it after dinner with sweet fruit and wine – a perfect desert. We recommend hearty Rhone reds, a sweet white Sauterne, or a dry Riesling.