French Classic Cheese Collection

French cheeses are among the most buttery, aromatic delicacies in the world. Our Classic collection features some of France's most revered varieties – Camembert, Petit Delice d'Argental and Brie L'Original Paysan Breton. Enjoy them with a crusty baguette, artisanal crackers, fresh fruit or charcuterie.

Camembert: France's most famous cheese, a soft surface-ripened cow's milk cheese with a bloomy, edible rind and a mild, creamy interior. (8.8 oz.)

Petit Delice d’Argental: Produced by one of France's most prominent cheesemakers, with triple cream for a thick, velvety texture and distinctive tang. (8 oz.)

Brie L’Original Paysan Breton: Named for the French region where it originated, this full-flavored, robust cow's milk cheese develops a full, mushroomy flavor as it ripens. (8 oz.)

• Collection includes three cheeses, one of each variety.
• 1 lb. 8.8 oz. total.
• Shipped chilled.
• Because the items in this collection are crafted in limited quantities, we may occasionally have to make substitutions with similar items of equal quality.
• Made in France.

Receiving Instructions

• The cheese ships chilled with gel packs. Upon receipt, refrigerate immediately. The cheese is best stored in a vegetable bin or container away from the refrigerator fan.

To Serve

• To experience each cheese's full flavor, serve at room temperature. For optimal flavor and texture, bring the cheeses to room temperature for approximately 1 hour prior to serving.
• We recommend leaving the cheese in the packaging as it comes to room temperature, to prevent oxidation, which may affect the flavor.
• Cut and set out only as much cheese as you plan to serve, returning the rest to the refrigerator.
• Leftover cheese is best re-wrapped in parchment or waxed paper. Plastic wrap is not recommended. It is best to consume the cheese within one to two weeks of receipt.

• Camembert: Cow's milk, salt, rennet, molds, penicillium camemberti.
• Petit Delice d’Argental: Cow's milk, salt, rennet, crème fraiche.
• Brie L'Original Paysan Breton: Cow's milk, rennet, salt, inoculated with cheese culture (penicillium candidum, penicillium camemberti) or brevibacterium linens.